Friday, April 22, 2011

Another year, another blog...

Hmm.. It seems I've missed a couple of years. It's been a while. I think the problem is that I'm not vain or deluded enough to think anyone cares about my clever musings / philosophical meanderings / rapturous insights (were that I had any). Can't share my reno/decorating tips because in spite of spending an inordinate amount of time watching House Hunters and Sarah's House I don't have anything worth noting that could realistically be of any use to anyone. I'm mildly embarrassed by my artistic efforts and sadly devoid of amusingly clever observations on human nature and/or pet behaviour. I suppose I could find rich fodder for commentary at work, but that would be SO inappropriate. Ahem.

I would let this blog die a merciless death, but alas, I'm quite fond of the title. So, I'll find something to imprint on the Internet, whether it likes it or not. I'll start with fulfilling my long-standing promise of posting the recipe for lemon icebox squares (with thanks to Dianne H., who kindly passed along the original recipe). To anyone grappling with diabetes, diets and/or citrus allergies, please move on... nothing to see here.

Note: I've renamed the recipe to be more descriptive of the finished product. I'd add my name to it, but even my narcissism has limits.

Lemon Mousse Squares


2 Cups Graham Cracker crumbs

(or 20 Graham crackers firmly crushed)

1/2 Cup Brown sugar

1/3 Cup Melted butter

Mix together and press in a 9x9 pan or 13x8 (save a few crumbs for the top).


1 Large can of evaporated milk (Carnation)

1 Pkg. x8 servings (or 2x4) lemon Jello dissolved in ½ cup boiling water

1 Lemon: juice and rind

1 Orange: juice and rind

1/2 Cup White sugar

** Have all ingredients ready at the point of beating milk

Beat milk until thick. Note, this may take a while -- do not despair. It has to thicken, not just "foam." Fold in sugar, juice, rind and Jello. Spread evenly on first mixture and sprinkle the top with crumbs.

Leave in fridge for at least 1 hour to chill. Cut into squares once set. I like putting them in the freezer for a bit. They're light, but tasty. Truly addictive, if you like lemon. Yum. If you do make it, let me know how it turns out.

Well, this well has run dry for now. Sad, I know. Perhaps if you tell me your problems I can offer you terribly useful suggestions on how to run your life. Nothing that actually requires professional help please -- although I'm an undeservedly happy person, any felicitous developments and outcomes in my life are almost exclusively due to blind luck and other people's infinite patience with my idiosyncrasies. Ok, fine, I won't try to run your life. Just a gratuitous hint: if you're just starting to get your pennies together check out Rob Carrick, either in the Globe or on his eponymous FB site for some really good basic financial advice. I wish I had received some sort of financial education in my younger and more impressionable years. Parents, take heed. I'm actually not joking on this one.

"Next," the caramel pecan cinnamon bun recipe that *I swear* tastes identical to a certain well-known commercial brand that I love but will not mention here for fear of swift legal/economic reprisal. Such is life. The week after that I will tackle the unified field theory and offer some suggestions on how to actually achieve cold fusion. Stay tuned.

Till Sunday,


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