...kinda like marriage.
I love my husband. It's true, he's the man for me. He puts up with my moods and endless chatter. He brought me flowers and a huge balloon for Valentine's Day, and the man HATES balloons. He eats everything I put in front of him. He can build me anything I ask for. He's the most supportive and encouraging person I know. He's there for me whenever I need him. (Boy, oh boy, have I realized how much I need him lately.) We are a team and a great one at that. (I'm pretty sure we could win the Amazing Race.)
However, there are definitely times when we seem to treat each other more "sour" than sweet.
Everyone has some sour moments - right? At this point in our marriage (ten years) I'm pretty sure it's normal. I mean, you are not really supposed to get along with someone every single day right?
I logically knew it wouldn't all be roses before we got married. I even engraved it on the inside of his wedding band, "Come What May". And while I don't love being in the down times, I do love the wonderful tenderness that comes after we get out of the funk.
The sour, just makes the sweet all that much sweeter.
Honey, MacGuyver, Babe, Husband....this one is for you. I love you...come what may.
Lemon Love Notes
1 c butter
2 c flour
1/2 c powdered sugar
1 lemon, zested and juiced
2 c sugar
4 tbsp flour
1 tsp baking powder
1 1/2 c powered sugar
1 tsp vanilla
2 tbsp butter, melted and cooled
3 tsp milk
Blend butter flour and sugar together with pastry cutter or a fork. Pat into a 9x13" ungreased baking dish. Make sure this is very flat and even. Bake at 350 degrees for 15 minutes. Cool until you can touch the baking pan.
While that is baking and cooling, make the filling. Mix together zest of one lemon and the juice of the lemon with eggs, sugar, flour and baking powder. Pour this on the cooled crust and bake again at 350 degrees for 25 minutes. Cool again.
Melt butter. After the bars are cooled off enough you can touch the pan again, make the icing. In a small bowl, whisk together the sugar, vanilla, melted butter and milk. Pour over the top of the pan. Cut into small bars because these are super rich. They will keep fresh for only a few days.