Let’s talk about summer vacation.
Let’s talk about traveling gluten free and the beautiful New Mexico sky.
Let’s talk about snow in July and cows in the road.
Let’s talk about nosy aunts and amazing sisters who crouch in random caves.
Let’s talk about ancestors that watch you while you sleep.
Let’s talk about how I’m marrying this guy on August 9th.
Or maybe let’s not talk about it at all. Let’s just put it out there and talk about this lemon cake instead.
My sister-in-law had this cake for her birthday this year. Tell me you don’t want to marry my remaining single brother so you can get me as a sister-in-law. Or… you know… you can skip the whole marrying my cranky brother thing and instead make it yourself. I could give you a recipe, but it goes a little more like this…
White cake mix (GF if you’re into that) + 1 lemon jell-o mix + whatever else the cake mix calls for. The lemon glaze was just lemon juice and powdered sugar. The blueberry filling is the real gem, and I’m almost embarrassed to tell you my secret. This was a variation on my favorite weekday (oh, come on! any day…) dessert, affectionately referred to as “fruit soup”.
You take any frozen fruit (in this case, blueberries, obvi) and add some sugar and a teensy bit of water (depending on the amount of juice the fruit will give off. You put it in a pot on medium-high heat. When the mixture comes to a boil, you add a slurry of water and cornstarch. Stir until thickened. Then… you know… eat.
It’s like fruit cobbler minus the the cobble. It’s easy, inexpensive, and delicious. I haven’t gotten up the courage to serve as a legitimate dessert to people, but as soon as I find a more respectable name, I’m sure I will.