A Quick Update

In 2010, we moved back to the small town in Colorado that I never stopped missing while we lived in Mexico. Now I sometimes miss Mexico, but I wouldn't travel as freely as we did when we were there, camping out in remote areas and so forth.

Mexico today is in a period of change, and in many ways it is more dangerous now. That said, I have plenty of American friends who still live there very happily, just taking a few more precautions than they did in the past.

Just to say!

Rosana

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March 3, 2006 — We have a small lemon tree in our yard and it is dropping at least one lemon a day on the ground. When we got back from our recent five-day trip, there were 15 lemons on the ground! We’ve been making lemonade, but can’t keep up that way. Marmalade is on my list of good intentions. This evening I decided to test the oven in our stove by making lemon cake. So I went online and found this recipe:

http://www.joyofbaking.com/LemonFrostedLemonCake.html

But my directions read quite differently from theirs. Here’s how you do it a la Rosana:

  • Realize you can’t print the recipe from your computer because printer is newly attached to husband’s computer and doesn’t recognize yours yet.  Kick husband off his email with bribe of cake to come and print recipe.
  • Light the pilot light with flimsy Mexican matches and discover that the temperatures on the oven dial are celcius not Fahrenheit. Not to worry, this recipe tells you that 350 F is 180 celcius. Resolve to make a little chart to put on the newly-installed kitchen bulletin board.
  • Instead of room-temperature butter, use refrigerator-temperature canola oil. Instead of carefully mixing as the directions say, throw the oil, sugar, and eggs in together and beat with a fork till bored.
  • No vanilla in the house, forget it. Lots of lemon zest but don’t notice this and leave it out of the recipe.
  • In the absense of a sifter, dump the flour, baking powder, and salt into a sieve and stir with a spoon. When you see how long it will take for it all to go through the rather fine sieve, just dump it all in the bowl. Add the lemon juice and beat.
  • Thoroughly grease the only pot you have that will go in the oven, your cast-iron frying pan. Put baking dishes on master shopping list on newly installed bulletin board, with a question mark in case the oven is no good.
  • Fill the frying pan with the batter. Decide it’s a little too much and might overflow so spoon some back into the mixing bowl. Taste the batter and decide it’s not good enough that way to finish eating it raw.
  • While the cake is baking, notice that the wall behind is getting hot. Call Kelly, who points out that there is nothing flammable there, just tiles and masonry. Also make the topping, but instead of one cup of confectioners’ sugar and 2 T of fresh lemon juice, double the lemon juice and halve the sugar, using regular sugar. A little tart contrast will be nice.
  • After 40 minutes, remove cake from oven and put it on a plate with the topping, which soaks in nicely.

Don’t wait one minute for your first helping. Sit by the window with your sweetheart, enjoying the gentle breeze and the birdsongs, even if it’s too dark to see the view.

The taste? Sublime! The texture? Heavenly. The color? Far more yellow than the picture at the original site.

3 Comments from the original post:

  • At March 04, 2006 6:58 AM, Blogger BillieS said…

    Rosana, a cook after my own heart. I love your recipe!

    On my list of things to bring back to San Miguel is a new oven thermometer. The old one died. A conversion chart doesn’t work for my inconsistent oven so I have to keep an eye on the thermometer. Actually one of the things on my list is to replace the oven when we re-do the kitchen.

  • At March 14, 2006 8:46 AM, Blogger roni said…

    funny funny funny! I could almost see you doing this! Glad it turned out good – I would like the actual propoertions, because I get a lot of lemons in CR. Sweet limes, too, which I absolutely love. I already have an oven thermometer packed in my bag to go back, because my oven has three settings – hi, medium and low, and I have already almost burned a chocolate torte.

  • At March 18, 2006 11:56 AM, Blogger Brenda said…

    Hi, sounds like my experiences here with throw away tin foil bakeware and a toaster oven. Every baking is an adventure as I never know how anything will turn out,between the internet recipes and the toaster oven. Things are usually edible though and it is fun. I have been using the jam jar as a rolling pin when I bake cinnamon buns, as I don’t want to buy many things until we return for good.

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