It's too danged hot.....

It's too danged hot to do much these days. Even winding a warp or weaving is a challenge. My studio is downstairs which is partially underground along with the garage - there's no air conditioning down there but most of the time it stays cool enough even with our hot temps in the summer but when it's continually over 100 it just can't stay cool. (separate furnace downstairs with no heat pump so no cool air)

I've been cutting fabric and serging napkins early in the day before it gets hot - a big pile of them to match the new quilted placemats at the beach and after looking in our napkin drawer here at home I realized I needed to replace the faded worn out napkins we've been using so a big pile in the works for here at home too. Fun part is that I pulled from my fabric stash, that's way too big, sitting in piles all over that room. I used many Downton Abby fabrics I bought for who knows what project......now I'll get to see those fabrics every day in the kitchen.

Yesterday afternoon two friends came over to learn how to make a 'woven' bracelet we learned how to make at guild this past spring. We each made two bracelets and ate almond cake.......with fresh strawberries.

I don't think I've posted this almond cake recipe a friend found online earlier this year. It's easy, very yummy, and doesn't make a ton of cake for those of us that don't want a ton of cake in the house.

Almond Cake

1 stick (1/4 lb) butter
2 eggs
1 cup flour
1 cup sugar
2 tsp almond extract
1 TB sliced almonds

Heat oven to 325. Grease a 8" cake pan (I still had problems with a little bit of sticking so next time I'll add parchment paper too)

Melt butter in the microwave. Wisk eggs into butter.
Add flour, sugar and extract - mix well, pour into a pan, sprinkle with almonds

Bake 45 minutes or until golden brown. Sprinkle with powdered sugar if desired (I don't do this, it's plenty sweet without it)

I'm thinking I might have to try this recipe substituting lemon extract and adding some lemon zest.