1. Did you notice the glare of my legs in yesterday's photos? Me and the sun have a complicated relationship involving regular and repeated applications of suntan lotion.
2. No need to run the air conditioner. Ka-ching $$.
3. No need to water the lawn. Ka-ching $$.
4. My favourite. No reservations about heating up the kitchen baking a summer staple.
Angel Food Cake
(enjoyed in The Complete Canadian Living Cookbook)
1 3/4 cups sifted cake-and-pastry flour :: 1 1/2 cups granulated sugar :: 11 egg whites (about 1 1/2 cups) :: 1 tbsp lemon juice :: 1 tsp cream of tartar :: 1/2 tsp salt :: 2 tsp vanilla :: 1/2 tsp almond extract
Sift flour with half of the sugar. Set aside
In large bowl, beat egg whites until foamy. Add lemon juice, cream of tartar and salt; beat until soft peaks form. Beat in remaining sugar, 2 tbsp at a time, until stiff glossy peaks form. Sift flour mixture over tip, on-quarter at a time, gently folding in each addition until blended. Fold in vanilla and almond extract. Pour into un-greased 10-inch tube pan and smooth top.
Bake in 350F oven for until cake springs back when lightly touched (40 minutes in my oven).
Psst: These can be frozen for up to 1 month. You never know when when you'll need an Angel.
I topped mine with whipped cream, fresh strawberries and the last of some delicious raspberry sauce I made earlier in the month.
I'm sure the forecast will be turning towards summer soon, but in the meantime I'm enjoying the sweetest of silver linings.