You’ll have to pardon me if I don’t make a lick of sense because I just scrubbed my bathroom. –boys are disgusting little creatures and should sit down to go to the bathroom. Just saying–I used a product that had the bestie been here, she’d have tanned my hide for using. My bathroom now smells like a public pool and I love it. My initial instinct was to hose the damn thing down after bleaching so I could also use ammonia, guaranteeing *that word never looks like it’s spelled properly* that I killed every micro-organism that may or may not have found a habitat in my loo. I was told that this was overkill likely assisted by the bleach vapors permeating my medulla. Bleach smells better anyway.
It’s the truth and you know it. Bleach smells awesome. If I was going to be a household product huffer, bleach would be my hufflepuff. Or gas from the gas station (not ass). Or ben-gay. I have no idea why I love the smell of athletic cream, but I’m sure it comforts the man to know that after a long week, and several, punishing training sessions, after he slathers the balm all over his shoulders, I immediately perk up.
The man when he hits seventy. I’m ready. Bring on the blue pills. (but never the red pill. DO NOT TAKE THE RED PILL!! )
OK, now that I’ve confused the ever-loving shit out of you, lemme feed you.
For today’s Sunday Sweet, I made a luscious Italian treat with a Mexican (or American, Floridian, Californian, anywhere they grow lime, which, come to think of it, so does Italy…) twist.
It’s a wealth of complex flavors in the most unassuming form. You look at this cake and think to yourself? “that’s it? where’s the frosting? Why isn’t it filled with cannoli cream and the venom of a sea serpent? Where’s the rum?”
It’s all absent (unless you know a sea serpent and can make introductions for me) because it’s unnecessary. Make this. Today.
Olive-Oil Lime Cake
- 1/2 cup olive oil
- 1 1/2 cups AP flour
- 3/4 cup sugar
- 2 tbsp honey
- juice and zest of one large lime (about 1/3 cup juice)
- 2 eggs
- 1 tsp baking soda
- 1 tsp baking powder
- preheat oven to 350F
- beat together sugar, eggs, and oil
- stir in zest and juice
- sift in dry ingredients
- pour into a greased, 10" springform pan
- bake approximately 25 minutes or until skewer inserted in center comes out clean
- immediately remove sides of pan
- let cool.