Friday, July 8, 2016

Lemon Bar Mug Cake and the Weak Stomach


My husband, and all his siblings, have the weakest stomachs around.  A strong smell, an unpleasant odor, the sound of someone getting sick...send them all into gag mode.  I can't imagine how they made it through poopy diapers for their own children!

Well, last night at 12:45 I woke up from a deep sleep to the sounds of my 15 year old golden retriever having gastric trouble...all over the light carpet in my bedroom. I jumped up, got the dog outside and came back upstairs to find my oh so helpful husband, huddled under a blanket on the sofa, trying not to heave himself.  I, in my most loving voice, said something like, "quit being such a pansy and help me deal with this."
To which, he continued to dry heave in the family room.

I went downstairs, got paper towels, disposable gloves, and a plastic bag to begin the gruesome clean up task.  I got to work and then (lovingly, I'm sure) said something like, "would you get off your ass and go get the carpet shampoo and the machine?"

He brought them up to me and ran back to the sofa and hid under the blanket.

"Open some damn windows and find a candle." I screeched.

Well, I got a cursory clean on the spots, enough to make it until I get home from work and can scrub on them a little more, and went back to bed.  Dave slept on the sofa.

So this treat is all for me.  Dave doesn't deserve any.  And also notice, it's not chocolate.  I don't think I'll be eating chocolate for a while.



Lemon Bar Mug Cake
Mug Cakes, Leslie Bilderback

3 Tbsp. unsalted butter
2 Tbsp. graham cracker crumbs
1 large egg
1/4 cup granulated sugar
zest from one lemon
1/4 cup fresh lemon juice

In a large mug, cook the butter in the microwave for 30 seconds until melted.  Transfer 2 Tbsp. of the melted butter into a small bowl and set aside.  Add cracker crumbs to the mug, and stir them with a fork to coat the crumbs with the remaining butter.

To the butter in the bowl, add the egg and whisk with a fork.  Stir in the sugar, lemon zest, and lemon juice and mix thoroughly.  Pour the lemon mixture in to the mug on top of the cracker crumbs. (The crumbs will float...do not be alarmed.)  Microwave the custard for 1 to 1/5 minutes until set.  Refrigerate for 10-15 minutes for maximum enjoyment.  When cool, top with a dusting of confectioners' sugar.

1 year ago:    Chocolate Heart Cakes and Summer Weddings
2 years ago:  Patriotic Pie
3 years ago:  White Water Rafting
4 years ago:  The Perfect Chocolate Chip Cookies and Baking to Warm Up the House

July 8, 2016  Sunrise 3:29 am  Sunset 12:23 am  Temp. H 75/ L 55°F

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