I'm thinking about saving my money up for this dress. I think it's super cute.Thursday, January 31, 2008
Taylor and I just finished the eye masks we made for the invitations for New Beginnings. Dan and I decided to model our handiwork. They turned out pretty cute. Taylor picked out the fabric and cut out the patterns (I suck at cutting out patterns) and I did the sewing. We are quite the crafting team. I think they'll be a hit.
Sunday, January 27, 2008

Some of you may know of my girly girl crush on Jemaine Clement. Dan's going to make me a t-shirt with him on it that I'm looking foward to. Well, he is in one of my new favorite movies, Eagle vs. Shark. It didn't come to the theaters here in Mississippi. Go figure. Well, it came out on dvd when I was home for Christmas. Dan and I went to the Blockbuster here to get it and, what do you know, they didn't have it here. CRAZY. They did order it for us, so we only had to wait for a week to see it. So, you lucky Hattiesburgians out there, go rent Eagle vs. Shark. Give Jemaine some love. Saturday, January 26, 2008
Friday, January 25, 2008
Miss Leigh Ann, my Southern Belle friend, came over for a visit. We got to talk about her new ENGAGEMENT to Davey. Her ring is beautiful and she is so happy. I am so excited for her. Leigh Ann and I met when I worked for Cellular South. She would always brighten my days with her optimism and southern charm. She is going to be the most beautiful bride.
I think I need to start wearing makeup again. I've been a little lazy lately. Photos of me will get better. I've lost 15 pounds since Christmas and I'm giving up the Diet Coke and eating healthy. I'm starting to feel a lot better and happier.
HUGS
Wednesday, January 23, 2008
AMY, this is the Meyer Lemon Cake I mentioned to you. It takes a while to make but it is so worth it. · 8 tbsp. unsalted butter
· 4 large eggs, separated
· 1¼ cups sugar
· 2/3 cup buttermilk
· 1/3 cup Meyer lemon juice
· 1 tbsp. Meyer lemon zest
· 2 cups cake flour
· 1¼ tsp. baking powder
· 1/4 tsp. salt
· For the glaze:
1 The Ingredients:
· /3 cup Meyer lemon juice
· 1 2/3; cups confectioners' sugar
· For the candied Meyer lemon slices:
· 2 Meyer lemons
· 2 cups sugar
Preheat the oven to 325° F.
Melt butter in saucepan. Cool and set aside. In a mixing bowl, using an electric mixer, beat egg yolks with 1 cup of the sugar until thick and light in color, about 2 to 3 minutes. Beat in buttermilk, Meyer lemon juice and zest. Sift together cake flour, baking powder and salt. In a separate bowl, beat egg whites with an electric mixer until they hold soft peaks. Then add the remaining ¼ cup of sugar and continue beating until stiff peaks form. Fold half the flour mixture into egg-yolk mixture, followed by half the egg white mixture—so you don't deflate the batter. Repeat with remaining flour and egg white mixtures. Take about 1 cup of the batter and stir it into melted butter. Gently fold butter mixture into the rest of the cake batter. Pour into a buttered and floured 9-inch cake pan or Bundt pan, and bake for about 50 to 60 minutes until cake is lightly brown and pulling slightly away from the edge of the pan.
While cake is baking, make glaze and candied Meyer lemon slices. For glaze, combine Meyer lemon juice and the confectioners' sugar in a saucepan. Heat, stirring occasionally, until sugar is dissolved. Set aside. For the candied slices, cut Meyer lemons widthwise, in ¼ inch slices, and discard end pieces. Remove seeds. In a saucepan, combine 2 cups of water with 2 cups of sugar. Bring to a gentle boil and simmer five minutes. Add lemon slices and simmer about five more minutes, until fruit is soft but not falling apart. With a slotted spoon, remove slices and place on waxed or parchment paper.
When the cake is baked, cool in the pan for 5 minutes, and then invert onto a cooling rack. With a long toothpick, poke the top of the cake to make about two dozen small deep holes. Slowly spoon the warm glaze over the cake, allowing to sink in before adding more. Poke extra holes if needed, eventually using all the glaze. Arrange the candied lemon slices in a random pattern on top. Cool the cake completely and serve.
· 4 large eggs, separated
· 1¼ cups sugar
· 2/3 cup buttermilk
· 1/3 cup Meyer lemon juice
· 1 tbsp. Meyer lemon zest
· 2 cups cake flour
· 1¼ tsp. baking powder
· 1/4 tsp. salt
· For the glaze:
1 The Ingredients:
· /3 cup Meyer lemon juice
· 1 2/3; cups confectioners' sugar
· For the candied Meyer lemon slices:
· 2 Meyer lemons
· 2 cups sugar
Preheat the oven to 325° F.
Melt butter in saucepan. Cool and set aside. In a mixing bowl, using an electric mixer, beat egg yolks with 1 cup of the sugar until thick and light in color, about 2 to 3 minutes. Beat in buttermilk, Meyer lemon juice and zest. Sift together cake flour, baking powder and salt. In a separate bowl, beat egg whites with an electric mixer until they hold soft peaks. Then add the remaining ¼ cup of sugar and continue beating until stiff peaks form. Fold half the flour mixture into egg-yolk mixture, followed by half the egg white mixture—so you don't deflate the batter. Repeat with remaining flour and egg white mixtures. Take about 1 cup of the batter and stir it into melted butter. Gently fold butter mixture into the rest of the cake batter. Pour into a buttered and floured 9-inch cake pan or Bundt pan, and bake for about 50 to 60 minutes until cake is lightly brown and pulling slightly away from the edge of the pan.
While cake is baking, make glaze and candied Meyer lemon slices. For glaze, combine Meyer lemon juice and the confectioners' sugar in a saucepan. Heat, stirring occasionally, until sugar is dissolved. Set aside. For the candied slices, cut Meyer lemons widthwise, in ¼ inch slices, and discard end pieces. Remove seeds. In a saucepan, combine 2 cups of water with 2 cups of sugar. Bring to a gentle boil and simmer five minutes. Add lemon slices and simmer about five more minutes, until fruit is soft but not falling apart. With a slotted spoon, remove slices and place on waxed or parchment paper.
When the cake is baked, cool in the pan for 5 minutes, and then invert onto a cooling rack. With a long toothpick, poke the top of the cake to make about two dozen small deep holes. Slowly spoon the warm glaze over the cake, allowing to sink in before adding more. Poke extra holes if needed, eventually using all the glaze. Arrange the candied lemon slices in a random pattern on top. Cool the cake completely and serve.
Tuesday, January 22, 2008
Saturday, January 19, 2008
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