Let's be adventurers

The Hubby and I took a nice long hike over the weekend. It was so nice to be outside enjoying the sun. Three deer ran by. A few squirrels soared from tree to tree. Getting spooked when we came to close. Scurrying back into there little homes. The wind was beautiful. The way the trees would sway and crack. Making some of the most strange noises I've ever heard. Sometimes almost sounding human. I was searching everywhere for new buds, or blossoming flowers. None yet, but you can bet I will still keep searching, for any sign of spring.

The birds were happy.

The animals know she's coming.

Madame Spring.

James 3:5

Likewise, the tongue is a small part of the body, but it makes great boasts. Consider what a great forest is set on fire by a small spark.

Lemon Bars

I love this lemon bar recipe!  Tangy, sweet, and delicious. I actually have a hard time not eating it right out of the oven! My favorite part is when its warm. I would say most prefer them cold though.  I topped it with strawberries to add another flavor. You could also use raspberries or have it plain! Your choice :)

Ingredients

Crust:

2 sticks of butter, at room temperature 

1/2 c. sugar

2 c. of flour

1/8 tsp  salt

Filling:

6 eggs, room temperature 

2 c. sugar

2 tbsp grated lemon zest

1 c. lemon juice (around 3 lemons)

1 c. flour

powdered sugar for dusting

Preheat oven 350 degrees 

For the crust cream butter and sugar until well combined. Add flour and salt until just mixed. Flatten down in pan building up sides half inch. ( I used a springform pan) Bake crust until lightly golden.

For the filling whisk ingredients together. Pour over crust. Bake for 25-30 minutes. Or until just set.

I take mine out a little earlier and let set up in the fridge for a few hours.

(Do not over bake! Filling will become gummy.)