First Home Project (and a Recipe)

Disclaimer: Throughout this post, I might use words such as "we," "us," and "our." This is very much a royal "we" because Charlie and Duncan are doing ALL the work.

Charlie's brother, Duncan, is in town for the weekend. He got in on Thursday and we promptly hit Chick-fil-A for lunch. Charlie had to work both Thursday and Friday, so Duncan and I hit the World of Coke and the Aquarium (I'm becoming a regular there). FYI -- Friday afternoon at 2 p.m. right after school has started is the BEST time to go to the GA Aquarium. Seriously, no crowds and you get there in time for the afternoon feedings/trainings for the Beluga Whales, California Sea Otters (so cute), and the Ocean Voyager exhibit (most feedings are at 3 p.m. so you'll have to choose). Honestly, the GA Aquarium is really tough to beat -- I think it's the best aquarium I've been to (Chattanooga doesn't even compare).  Last night, we grilled steaks and had Grandmother's Pound Cake (recipe below) with berries and whipped cream.

Now, onto the main event: The Shed. Duncan was kind enough to offer his services in helping us build a small shed for our backyard to hold various items, including Charlie's tools and workbench. I will post pictures later of before and after (and during). Those two are working hard (me, more in spirit), so tonight we will feast on boston butt, southwestern macaroni salad, Bandaddy's BBQ sauce, and deep fried oreos.

Grandmother's Pound Cake

This recipe is super easy and so delicious (it's one of those recipes where you know almost every person will like it and will ask you for the recipe):

Cake:

• 2 cups flour (sift flour before measuring -- I rarely do this for recipes, you can skip this part, but it's worth it here)
• 1/2 t salt
• 1 cup unsalted butter (softened)
• 5 eggs (room temperature -- IMPORTANT)
• 1 2/3 cups sugar
• 1 t coconut extract
• 1 t rum extract
• 1/2 t vanilla extract

1. Preheat oven to 325 degrees.
2. Cream butter (until lightly colored).
3. Add sugar and cream some more (mix really well).
4. Add eggs one at a time and mix well after each egg.
5. Add salt to sifted and measured flour and sift again.
6. Add flour mixture to butter mixture and mix well (the batter will be thick).
7. Pour into greased and floured bundt pan (nonstick bundt pan is VERY helpful here).
8. Bake 1 hour until golden brown (it will be a light golden brown).

Glaze:

• 1 cup sugar
• 1/3 cup water
• 1 t almond extract (can use vanilla extract in a pinch)

1. Combine into a small saucepan and just let it come to a boil.
2. Pour mixture over cake in the pan while it is still hot.
3. Let stand until cool before removing from bundt pan (don't worry, it will still come out).

This poundcake is great served with whipped cream and berries, but often I just prefer it plain after it has been lightly toasted in the oven (the glaze is my favorite).