Liralen Li (liralen) wrote,
Liralen Li

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It was cool last night.

It's funny, but John and I went into overdrive to take advantage of the coolness, and the 70 degree evening. We not only opened up the house early, but I ran off to Safeway and got everything I needed to make lemon bars. I baked them when Jet had gone to sleep. It's impossible to use the oven when it's 95 outside, but we got a break and I used it while I could.

Saturday, my former boss is having a BBQ at his house, and I volunteered lemon bars. With the lemons from my parents' tree, the bars turn out fragrant and tart and wonderful.

1 to 2 tsp fresh lemon zest, grated from off the lemon
1/2 c butter
1/4 c powdered sugar
1 c flour

Mix the above and press into a 8x8 pan. Bake at 350 for 20 minutes, or until just pale gold on top. Let cool while you mix the following together. Just beat 'em together in the order given.

2 eggs
3/4 c sugar
3 Tbs lemon juice
2 Tbs flour
1 tsp baking powder

Pour over the top of the just barely warm cookie crust. Bake at 350 for another 25 minutes, or until pale gold and crusty on top.

John mowed the whole yard (not the lawn as there's actually very little grass, mostly native plants by now) while it was cool enough to even contemplate doing.

The landscapers have finally gotten us into their schedule, for next week. We'll scotch any concept of putting in any kind of lawn this go around, but we should be able to get around to doing the droughtscaping for the rest of the yard. Rock doesn't need watering, good bark'll make the watering we do do more efficient and last longer, and putting in a drip irrigation system will also keep what water we do use where we want it instead of evaporating. It's funny how the concept changes are small from when we first thought all this up, as we didn't want to worry about using too much water.

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