I am using my children who are on the Spring break as unpaid babysitters while I get some deep cleaning done. It’s great. Actually, Ella is just so content when everyone is home, that she is pretty much entertains herself, putting dog food into the dog water bowl (which Gracie euphemistically refers to as “making dog food soup”), shredding toilet paper and what have you. You know…generally undoing my efforts at order. That’s ok. She looks cute doing it.
Otherwise, we have been chilling. The kids went to see a movie yesterday, and walked to the ice cream shop today but mostly they are just hanging, playing soccer in the park and chilling around the house. Benj has made great progress on one of my favourite pieces of classical music, Pachelbel’s Canon. I told my kids long ago that I wanted them to play it on their various instruments for my funeral. (I’m hoping this is not why he has been particularly dedicated to this piece.)
The girls have been working hard on their piano playing too, this week
Ironically I have no recent practicing pictures of Gabe, our most dedicated musician, but I have these cute shots of him being the sweet big brother that he is. He introduced Ella to the Castle. She is a fan.
Not sure where Finny is in all of this but here’s a picture I took of his lady-killer eye(s) while we were cuddling recently. He will always be my little boyfriend.
Whilst Spring cleaning today, I came across another life-changing recipe. It is perfect for Spring. Light and delectable. Way too easy to eat. I think I shall make it for Easter Sunday. It is definitely a lot easier than this attempt and every bit as yummy.
Carolyn’s To-Die-For Lemon Cake. (I do so love that Carolyn.)
Lemon or yellow cake mix
1 small package of lemon jello
3/4 cup water
3/4 cup oil
Mix, bake at 350 for 30-35 mins
1 + 1/2 Cup powdered sugar
2 Tbs melted butter
5-6 Tbs lemon juice
Mix glaze and set aside.
Remove cake from oven and allow to cool for 5 mins.
Poke holes in cake, pour glaze over.