Lemon Blossoms

I had to post this recipe as I love anything lemon - these are easy, though time consuming since it makes so many, but they are great. Good idea for anyone that needs to take something to a group function ...

Lemon Blossoms

Ingredients
• 18 1/2-ounce package yellow cake mix
• 3 1/2-ounce package instant lemon pudding mix
• 4 large eggs
• 3/4 cup vegetable oil
Glaze:
• 4 cups confectioners' sugar
• 1/3 cup fresh lemon juice
• 1 lemon, zested
• 3 tablespoons vegetable oil
• 3 tablespoons water
Directions
Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel. Keep repeating till you’ve used all the batter (should make about 48).
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids. They can also be frozen.

Oil Spill effects

It's been a while since I posted and I know I'm remiss. Anyway, I want to mention something that is probably happening across the country but especially here in the southeast. Riggins Crab House has recently changed their menu and may even change their name. It's unfortunate that a great place known for Gulf crabs is now thinking about the day that may come where they will no longer be able to serve them. The owner of Riggins has added meats and grilled specialties, hoping to get a new following not based on crabs and other Gulf seafood specialites. Riggins is still a great restaurant and still serves crab and will as long as they can. Hopefully nothing will change but he's preparing, just in case. Very sad situation.

Station House

I was talking to Mom today and she reminded me about my blog - thing is, I haven't written anything in a while. First of all, I still haven't felt the best. It started with the stomach flu and next it went into a bad head cold, which I'm just now getting over. So eating and food haven't been on my mind that much.

However, tonight we went to one of our favorite places - The Station House in Lantana. I have to mention one of my favorite cocktails is made here by Steve, the bartender. It's not on the menu but it's a concoction he does and it's good - very refreshing. A Pear-tini. I love having that with their French bread and butter. Who needs a meal after that. But we do - we generally split a dinner there as there's plenty to eat. Tonight we split the stuffed lobster tails, garlic mashed potatoes and salad. Great little spot and the only place I know of locally that truly does have fresh, flown-in-from-Maine-daily lobster. It's never frozen. I've gotten so I don't care to eat lobster boiled fresh. Don't know why but it's just something I don't do any longer. Tonight was the first time in ages I've even had lobster but since they were the tails and stuffed, it was all good. We were gonna head to the Ice Cream Club on the beach afterwards but we were stuffed (no pun intended :-) Besides I have two desserts waiting here at home - a Pina Colada Cake and some Berry Peach Crisp - yes, even feeling poorly, I somehow manage to have desserts around the house.