The weather is yucky and the only consolation is that we only got rain and a little wind. From both sides of our country we are being bombarded by storms. Some places hit from both sides. I am glad I don’t have any plans for being outside any time soon for work related purposes. Momma Said, “Staying by the fire with my feet up sounds like a good plan.”
I don’t think our leaves are even going to turn color this year. Everything is still so green, I guess with a good storm they will all just blow down and not have any beauty again this year. Last year it was so dry that the leaves just dried up and fell off. We didn’t have enough cold weather to get them to change color.
I remember it getting cold the last of September and by the second week in October the leaves would be beautiful. We could give Vermont a good run for their money on color changes. And I think we have more tree varieties than up there so the colors were more diverse. Momma Said, “Mother Nature sure can put on a pretty show.”
All mothers have the power of making beautiful things, and I sure do miss Mom working her magic. She was so talented at many things and her creativity was boundless. I missed out on so much time with her and it pains me that it can never be made up. I guess living with memories is better than having nothing at all to remember.
Lemon Impossible Pie
1 hour to prepare serves 8
- 2 cups whole milk
- 1 cup unsweetened coconut flakes, optional
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, melted (If not using coconut only use 4 tbls.)
- 1/2 cup all-purpose flour
- 4 large eggs
- 1/2 lemon, zested and juiced
- 1 teaspoon vanilla extract
- Preheat oven to 350º F, and lightly grease and flour an 8 or 9-inch pie dish.
- In a large bowl or mixer, beat sugar and eggs together until thick and ribbony, then mix in melted butter and milk.
- Mix in vanilla extract, lemon juice and zest, gradually mix in flour until just combined.
- Fold in coconut flakes, if using. (Note: if not using coconut, only add 4 tablespoons butter.)
- Pour batter into greased pie pan and bake for 45-50 minutes, or until center is just set, but still slightly wobbly.
- Remove pie from oven and let cool completely, then refrigerate at least 2 hours, or overnight.
- Once chilled, slice, serve and enjoy!