Hooray! Daylight Saving Time starts this weekend. I don’t mind the dark mornings for a few weeks. Of course, I love it in June when you start hearing the birds singing around 5 a.m. and the days are looong.
I love sitting on my porch long into the evening. In the Summer, I even brave the mosquitoes to sit out and watch the lightning bugs. I love how the world (or at least my world) wakes up in the spring and the flowers start blooming and the air smells so fresh. I think I’m sounding a little crazy, must be that Spring Fever again.
By the way, thank you to the readers from Wisconsin who came to visit. Welcome! And, of course, thank you to the people from Alabama. You are great to come and visit. For the life of this blog, which isn’t actually that long, you have been great about visiting from the start.
I have to tell you how crazy I was when visiting Mobile, Alabama one time. I was staying at the Ramada Inn downtown and doing work at Christ Church, an old Episcopal church downtown. First, about the church. It is a beautiful church that was established in 1823. It has a great history and features stained glass windows by Louis Comfort Tiffany.
Anyway, I left my hotel room in search of Mobile Bay. I love to watch the water. I drove and drove and ended up on some remote road. After driving several miles, I finally turned around and returned to my hotel, disappointed. I asked the desk clerk how to get to the Bay. She told me, “It’s right there,” pointing in the opposite direction from where I had come. I could actually see the ships masts from my hotel window! I had been driving away from the Bay all that time!
Okay, I think I’ve told on myself enough today.
Today’s Lagniappe: Gooey Butter Cake
* 1 (18.25 ounce) package yellow cake mix
* 1/2 cup butter, melted
* 2 eggs
* 1 teaspoon vanilla extract
* 1 (8 ounce) package cream cheese
* 2 eggs
* 1 teaspoon vanilla extract
* 4 cups confectioners’ sugar
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Mix cake mix, melted butter or margarine, 1 teaspoon vanilla, and 2 eggs with a spoon.
- Pat into a 9 X 13 inch pan.
- Mix cream cheese, 2 eggs, and 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner’s sugar. Pour over cake layer.
- Bake for 40 to 45 minutes. Cool.
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