Love Is All Around

If loving an on-line merchant is wrong then I don’t want to be right. First I said this:

Then they said this:

Gawd, I love these people.  I am going to keep my fingers crossed that a purple Mallory is returned, but in the meantime, I might just buy something else from them. Maybe two things else.

In other lady news, I made a cake in a frying pan:

lemon upside down cake

Everybody loved it – even the usually complain-y Mr.Sami who had determined three hours earlier before it was even made that he most definitely would  not like it, let alone love it. . You would love it too especially if you like chewing on softened lemon rinds while looking the faint of heart straight in the eye while going “Mmmm, lemons!”

6 thoughts on “Love Is All Around”

  1. Now, THAT’S customer service! I’m a fan now as well.
    I remember my best friend in 6th grade’s mom made the worlds best chocolate cake in their electric frying pan. Live long and prosper.

    1. I found the recipe in the LA Times but it’s all over the internet with minor variations. I made it exactly like this recipe and it came out perfectly on the first try.

      Recipe: Lemon upside-down cake
      Servings: 8 Total time: 55 minutes

      4 small lemons (about 4 ounces each)

      One-half cup plus 2 tablespoons (1 1/4 sticks) butter, divided

      3/4 cup packed light brown sugar

      1 1/2 cups flour

      1 1/2 teaspoons baking powder

      1/2 teaspoon salt

      1 vanilla bean, split

      3/4 cup sugar

      2 eggs

      1/2 cup milk

      1. Cut 3 of the lemons into one-eighth inch thick slices. Remove seeds and set aside. You will have about 30 lemon slices. Grate 1 teaspoon lemon peel from the remaining lemon. Set aside the grated peel; save the lemon for another use.

      2. Heat 4 tablespoons of the butter in a 10-inch cast iron skillet or an ovenproof 10-inch saute pan until melted. Brush the sides of skillet with a little of the melted butter. Add the brown sugar, stir until it is moistened with the butter and spread it into an even layer. Arrange the lemon slices, slightly overlapping, to cover the bottom of the skillet. Set aside.

      3. Heat the oven to 350 degrees. Combine the flour, baking powder and salt in a bowl and set aside.

      4. Cut the remaining 6 tablespoons butter into a mixing bowl. Scrape the seeds from the vanilla bean with the point of a knife onto the butter. Using an electric mixer, beat the butter, scraping down the sides of the bowl, until creamy. Add the sugar and grated lemon peel and beat until light and fluffy. Beat in the eggs one at a time.

      5. Add half the flour mixture and beat until blended. Add milk and beat until combined, then add the remaining flour mixture and beat until blended.

      6. Spread the batter over the lemons in the skillet to cover evenly. Bake 30 to 35 minutes, or until the cake is golden and the center tests done. Let the cake stand 5 minutes, then invert the skillet onto a platter. To serve, slice into wedges with a sharp knife.

      Note: From Times test kitchen director Donna Deane. May be served with a lightly sweetened whipped cream, if desired. Published March 14, 2007.

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