Making lemon cake out of lemons

I was going to post a picture of the lilies, type, Just one more day, and leave the blog at that for the night and distract myself with Epiphany yarn. Row 72.

Michelle popped her head around the corner: “You were going to make almond cake, right?”

“Was I?” (Total head tilt.)

She’d just assumed, since I’d bought almond milk at Trader Joe’s on that trip yesterday and said it was for making cake with, well, so, tonight, right?

After we both got a good laugh out of that miscommunication–I’d simply wanted it on hand for the possibility–we both admitted that lemon cake actually sounded more fun, and since we already had five lemons picked we wouldn’t even have to brave the thorns in the dark out there.

1952 Betty Crocker’s Hot Milk Sponge Cake, substitute fresh picked lemon juice for half the milk–all of it is even better but again, it was a thorny issue–double the butter  (using Earth Balance to substitute) and soy or almond milk for the rest of the milk if needed (the dairy allergy thing) and there you go.

I got interrupted by the timer during the previous paragraph, and oh, does that kitchen smell heavenly. Michelle and Richard are looking forward to their early-morning breakfast before the dash for the train, everybody’s cheered up, and I’ve totally lost any leftover moping about the skin cancer surgery and any hair loss tomorrow.

Just because you can definitely means you should.