It's a challenge and I can get through it

...somehow, with God.

The despair about tall dude with big feet has consumed both hubs and myself. It's like the guy is under house arrest, of his own assent. I have seen too much of that situation myself, and continue to pray for the prodigal to come home.

Prep for moving is quite overwhelming. The house wasn't clean to start with. Twenty-two years of stuff is a lot to go through. I feel like I'm treading water and not moving ahead most of the time. Hubs has been so supportive. He doesn't want to stress me out about getting there fast. I know he wants me there, and as soon as it is humanly possible, but he knows the heavy weight of mourning I carry, and he has been very considerate.

Working through the FEMA/insurance/SBA stuff is a hassle; I am hoping it helps us with getting stuff fixed from the heavy rains/flood situation we had here in Nashville. Lots of paperwork, and I think all the on site inspections are over now. There are a lot of things we didn't do over the years because of the costs involved with tall dude with big feet, and I am trying not to kick myself about this. We were obedient, and that is all we could do. I am very thankful that we will be walking away with decent equity even so. Many people are upside down in our houses...not us. I am grateful for that. I have to trust that God will keep pursuing the tall dude with big feet. Intellectually, I know that is true. Emotionally...hey, it comes and goes. No big surprise there.

Killer Pimento Cheese

As in, it would kill you to eat all of it. So share it with friends. Keep a dollop of it for a fabulous omelet or a grilled cheese sandwich. I may be Northern, but my Southern friends lapped it up contentedly (and quickly).

No substitutions on the ingredient list. And grate the cheese yourself...it's nice and moist that way.

Views from Kansas

Lemon Pound Cake

Blasphemy! I didn't make it from scratch. But the teenager that was doing our yard work was bathed in sweat today and I felt a "tip" was in order. He loves lemon pound cake, and I used what I had. Well, I had to buy a box of lemon pudding mix, but hey...

Now I NEVER make a cake mix just the way it says to make it. I ALWAYS add an extract. Makes it taste more like home made. For some cakes, it's vanilla extract. But in this case, I had a bottle of organic lemon flavoring (go figure!) and tossed some in.

He told his mom "it's really bad for you, you shouldn't eat any." I guess that meant he wanted to save it all for himself. And that's probably a seal of approval. ;-)

Honestly, this cake does NOT measure up to pound cake at least in ingredients...not enough oil and no butter. But hey, I didn't taste it, I gave it all to the lawn dude.

Also, I never used canned frosting. Eeeew. A dusting of powdered sugar is plenty on this one. MAKE YOUR OWN FROSTING. It's just softened butter and powdered sugar, after all, with maybe a little something extra. Anne Byrn, the Cake Mix Doctor herself, preaches the no-canned-frosting gospel, and I have bought into it hook, line and sinker. ;-D

Cake:
•1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
•1 (3.4 oz) pkg instant lemon pudding and pie filling
•4 large eggs
•1 cup water
•1/3 cup vegetable oil
(added lemon flavoring--extract)

1.Preheat oven to 350°F. Grease and flour 10-inch tube pan.
2.Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
3.Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
4.For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Drizzle over cake.

http://www.duncanhines.com/recipes/cakes/dh/lemon-pound-cake