“Then the Grinch thought of something he hadn’t before! What if Christmas, he thought,
doesn’t come from a store.
What if Christmas…perhaps…means a little bit more!”
Let’s face it…we all have those days when we feel like a giraffe with our heads
stuck in a pot of boiling water.
Perhaps you’ve never looked at it that way before, but admit it, it makes perfect sense.
Maybe you’re not exactly frazzled.
Maybe you’re not terribly overwhelmed.
Maybe you’re not running behind.
Maybe you’re not stressed.
Maybe you’re not tired.
Maybe you’re not a bit melancholy.
Maybe you’re not a bit stretched.
Maybe you’re not a bit depressed.
Maybe you’re not overly busy.
Maybe you’re not apprehensive or anxious.
Maybe you’re none of those…
Maybe it’s because you’re totally overflowing with the love and joy that has come to you
from this season…as in you’ve had one too many cups of the bourbon-laced eggnog
and now you’re delusional…
or you actually managed to grab a-hold of the true meaning of Advent and this Christmas to be.
Or if the truth is told…maybe… just maybe…
you’ll admit that you’re really feeling a few of those heavier things…
Actually, maybe, you’re feeling more than a few.
Maybe you’ll admit to the truth…
you’re feeling all of those and then some!
Hence a giraffe with its head stuck in a pot of boiling water.
So good, we are now on the same page.
I was tackling the laundry yesterday in the wake of The Mayor and her two closest aides
When I thought that I really wanted to cook some little something that seemed
holidayish and festive.
Where was the time?
Now I’ll happily tip my hat, any day of the week,
to all those women out there who have superpowers in that they
can work outside of the home, clean their house, wash all the clothes, run all
the errands, shuttle the kids, finish the presentations and reports,
cook festive holiday goodies, complete all the shopping, decorating and wrapping
while still making time to go to the gym, write greeting cards, read a book, and post
the latest decorative things they’ve accomplished to Pinterest or Instagram.
And if your name is not Martha Stewert, you probably haven’t done half of those things,
let alone two or simply even one to the utmost of your ability.
And no fair if you have a maid, a nanny, or a small army of assistants following you around.
I actually do think that I was once able to accomplish much more when I was a
younger woman who was working outside of the house while tending to all things of the house
and raising a husband and a child.
I have no idea as to what has happened except that I simply got old.
But by George, I was determined to make something festive today if it killed me.
Every winter, I have to haul the citrus trees, that I keep in large pots
outside throughout the late Spring to early Fall, to the basement when freezing
One tree that I’ve had now for many years has gotten so big,
that I was left with no choice other than to sacrifice it…
I can no longer move it, even with the hand trucks,
so it will be the guinea pig.
As the question remains, can a citrus tree survive a winter in Georgia?
I’ll let you know.
But the Meyer lemon tree that is now happily safe and sound in the basement,
is loaded with ripening lemons. It’s not looking too good as they don’t like
an abrupt change in climate but the looming question…
what am I to do now with all those lemons??
I opted for a tried and true southern favorite recipe…something that makes me always think
of my mom…
That being lemon squares.
Not the most festive perhaps but they are relatively easy and certainly tasty.
And as I do tend to gravitate to the melancholy this time of year as I find myself
missing those who are now no longer present in my small world…
mother’s lemon squares were calling.
Mother wasn’t known for her cooking or baking prowess, but those things she did
manage to succeed with while being in the kitchen are now treasured.
So the lemons squares it would be….
But where was her recipe…
It’s amazing how over the years I’ve amassed such a plethora of old, spotted and stained
envelopes, note cards, papers, and even old receipts all covered with the scribblings
both of myself, family and friends.
A myriad of recipes which have been meant to be tried, tested and savored…
and yet with the advent of all things internet…it’s almost too easy to click
a button rather than dig through the drawers, books, and cabinets seeking that one
Finally, I found what I had written down from my mom’s recipe…
but as to where her original handwritten card currently rests eludes me…
but this would have to do. Yet I had already moved to a different recipe as I couldn’t
find this one in time.
So as this is the time of year for gifts and gift giving…and since I use to share a lot more
about cooking and recipes when I first started this thing called a blog—
here is a copy of mother’s recipe along with the one I mismashed for today’s
For the base:
1 stick of softened unsalted butter
2 cups sifted flour (I like King Arthur’s unbleached)
1/2 cup confectioners sugar
For the filling:
4 eggs lightly beaten
1 1/2 cups sugar
1/4 cup flour
the juice from 4 lemons (1/3 cup but I actually used just shy of a 1/2 cup)
grated lemon peel from the four lemons you’ll juice
(grate them whole before cutting and juicing)
1/4 teaspoon lemon extract
(it is a nice rounding out of the often harshness of fresh lemon juice)
Preheat oven to 350 degrees.
Using a 9×13 pan—I spray baker’s joy on the bottom and then line the bottom with
parchment paper that I cut to fit. I then spray the parchment paper
(you can use butter and flour if you prefer)
Set the prepared pan aside.
In a mixing bowl sift the 2 cups of flour and the 1/2 cup confectioners sugar—
using a pastry blender, cut in the softened stick of butter until the mixture looks
like grainy sand—and holds together when handling.
Press this mixture down into your prepared baking dish.
Place the baking dish in the preheated oven and bake for 20 minutes until lightly
browned and puffed.
Cool while you prepare the filling.
In a bowl stir in 1 1/2 cups sugar, the grated lemon peel, a dash of salt,
1/4 cup of flour add the lemon juice, extract and then the beaten eggs until all
Pop in the oven and cook an additional 25 minutes.
The filling will puff and might slightly brown just a tad.
When it’s finished baking, remove the pan and place it on a cooling rack,
allowing the pan to cool down.
(here is where some suggest putting the pan in the fridge to cool for at least two
hours but I just let it rest on the counter)
When cool—I dust the top with powered sugar—
I use a small mesh sieve that I shake over the pan
which adds a nice light dusting.
Next I use a bench scraper to cut the bars or you can use a knife
So before you’re hung up to dry, have yourself a merry little lemon square…
and she gave birth to her firstborn, a son.
She wrapped him in cloths and placed him in a manger,
because there was no guest room available for them.