fabulous friday #29

Happy Friday, friends! What wonderful things are you up to today?

Here are 5 things I’m loving right now:

1. Catching up on my stack of old issues of The New Yorker that pile up at my parents’ house when I’m gone. My dad always reads them and saves them for me, because I especially love reading the fiction. My recent favorite: “Here’s the Story” by David Gilbert. The ending definitely sucker-punched me, in the best way! This is one of those stories that I want to press into the hands of everyone I meet and tell them, “Read this. You’ve got to read this.” Does anyone else ever feel that way when you read something amazing?

new yorker issue

2. My parents and I went to the Food Truck Tuesdays event that happens here in Ventura on the first Tuesday of every month. It was a blast! I was impressed by the wide range of cuisine offered by the many different food trucks. My dad opted for the lobster tacos, Mom got a classic burger, and I got sushi rolls topped with an Indian-inspired butter pork-and-peppers sauce. Yum!

food trucks

parents at food truck tuesday

3. I made turkey enchiladas for dinner last night. They were a big hit!

turkey enchiladas

4.  Thanks to Whitney for sharing this powerful sermon on love and commitment. I thought the message was absolutely beautiful, and very true {except for the part towards the end where he says it was “too late” to back out of the wedding… I think that if you have doubts in your gut about marrying a certain person, those doubts are there for a reason and you need to listen to them carefully! Which is entirely different from being afraid of commitment in general.}

5. The fro-yo place down the block from my parents’ house has the best selection of toppings… so many choices! I was cracking up at all their sour candy options. My sweetheart loves sour candy, even on ice cream. I need to bring him here!

fro yo toppings

What are your plans for this lovely August weekend? I think my parents and I are headed to the outdoor concert series Rock The Collection tomorrow evening. It’s always a lot of fun, plus it’s freeeeee — can’t beat that! 🙂

rock the collection

me and mom summer

Questions of the morning:

  • What are you loving right now?
  • What are your plans for the weekend?

lemon bars for my gramps

I have always been especially close with my Gramps — I’m even named after him! {His middle name is Dallas.} I’m really grateful to be home for this week and get to spend time with my family. I love being able to just hop in the car, drive three minutes down the road, and pop into my Gramps’s house to say hi. We usually end up chatting over TCM movies, episodes of M*A*S*H or “Diners, Drive-Ins, and Dives.”

Speaking of The Food Channel, my Gramps loves lemony desserts. Lemon meringue pie, lemon cake, lemon sorbet. He was diagnosed with cancer this past December {that is mercifully in remission now} but ever since undergoing radiation his taste buds really crave sour food. So I decided to make him some lemon bars after I was inspired by this recipe on a blog I love, Recipes Happen.

I’d never attempted lemon bars before, but these were easy-peasy and turned out really well! I like the shortbread texture of the crust mixed with the smooth tartness of the lemon and the sweetness of the powdered sugar on top.

gramps’s favorite lemon bars

for the crust:
-1/2 cup butter, softened
-1 cup flour
-1/3 cup powdered sugar

for the lemon topping:
– 1 & 1/2 cups powdered sugar
– 3 eggs
– 3 tablespoons flour
– 1/3 cup lemon juice {I used two medium-sized lemons}
– zest from one lemon {about 2 tablespoons}
– powdered sugar to dust on top

1. Preheat the oven to 350 degrees. Grease an 8 x 8 baking dish and set aside.

2. Combine the softened butter, flour and sugar to make the crust. Dough will be crumbly. Press into the bottom of the baking dish and bake for 10 minutes.

3. While crust is baking, make the lemon topping: beat the eggs and add the sugar and flour. Juice the lemon and pour the juice through a sieve to make sure no seeds get into the dessert! Grate the lemon peel and add to the mixture. Blend well.

4. Pour the lemon topping over the hot crust and put back into the oven. Bake for 20 minutes.

5. When done, lemon bars should be solid in the middle, not soupy. Dust with powdered sugar. I’d recommend letting them cool before attempting to cut them. {I personally think lemon bars are delicious refrigerated!}

Enjoy! Gramps and I sure did! 🙂

Hope you have a wonderful weekend with lots of time with your loved ones,
Dallas

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Time: 40 minutes {including bake time}
Cost: about $3.00