So I was having a wonderful morning sitting on my little back laundry deck enjoying a cup of tea reading a couple of magazines leisurely pondering what to do today. I wasn’t sure what I wanted to blog about; I always have a couple of recipes that I’ve made recently and feel they are worthy of sharing with you all; just sometimes I am not sure which one I want to write a little something about that particular day.

Being a very busy family and lots of things going on, we have lived by the rule of “if it is not on the calendar; it is not happening” well up until 35 minutes ago I was relaxed and just enjoying a little piece and quiet. My husband went to finish up a job, my daughter was still sleeping and my son was not home yet. All of that changed in a very quick 5 minute period when Abbi came down Alex came home and they both came out to my quiet place. Them visiting me was fine, we were talking and catching etc. then all of a sudden my daughter said “it’s OK no one will be here until noon” the look on my face must have said it all; “who is coming and why?” she said I told you 3 weeks ago about ladies brunch UGH! Loved the idea 3 weeks ago, totally forgot about it and it WASN’T on the calendar.

Didn’t know we were having company, didn’t know that there were going to be people here wanting to be fed; don’t get me wrong I LOVE entertaining but I usually clean the house, plan what to have on hand, not hang out 2 loads of laundry on the line. Ya know put on a good face UGH. I’m tensing up as I type. Ok I am done venting I think only because now I need to go take a shower.

Oh and if you were wondering how I made my final choice of what to share with you was I now felt I needed to make something for her brunch and this was delicious. Hopefully I can pull it off in time! ***Update I did not, I didn’t even get to to finish my blog until now. Brunch was lovely and it is a beautiful day out so it all worked out and no one even mentioned my clothes on the line. I ended up making Shakshuka which is a Middle Eastern egg dish in a tomato sauce.

I will be making this sometime this week because Abbi picked up a bag of lemons!

Ingredients

3 eggs
1 ½ cup milk
½ cup canola (vegetable) oil
½ stick butter – melted and cooled
1 lemon squeezed
2 lemons zested
3 cups all-purpose flour
2 cups granulated sugar
1 ½ tsp baking powder
1 tsp salt

Glaze

1 cup powdered sugar
Lemon squeezed enough to make the sugar a consistency you can drizzle on the cake

Directions

Pre-heat oven to 350°F

Coat a 10-inch fluted tube pan with nonstick spray. In a large mixing bowl whisk eggs, milk, oil, butter, lemon and zest.  Add flour, sugar, powder and salt. Whisk till smooth. Pour into prepared pan.
Bake about 60 minutes or until an inserted toothpick comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan, cool and drizzle with glaze.

Recipe adapted from BHG throwback