August

 The last weekend of July/first weekend of August our ward had a campout up near Cascade and we were there for it! Nate and the boys slept in a small tent and Garrett and I slept in the back of the van one night and in another tent the next night. Highlights included playing in the creek catching snakes, heading up to Lake Cascade for an afternoon and visiting the closest reservoir that was FULL of baby frogs!

The boys did LOTS of fishing with Opa and Nate. They went out to Paddock reservoir a few times and up to Lucky Peak a bunch and even Kleiner park.

Nate's little brother and family came up for a weekend and it was so fun to get to see cousins! Nate and Aaron hiked Mt. Borah with Heaton and my dad even went part way. They loved it! Nate's all on board to get me to do it with him. It was a beautiful day for it and they both even got sunburned.

We spent a day at the lake on Opa's boat! The boys love the tube and digging in the sand and I love watching them play and eating all the snacks from the beach :)

Spencer started 1st grade...virtually! Man, this school year has been ROUGH! We both cried the first week, more than once. Spencer is a champ and fought through it and...here's hoping next year isn't a repeat of this year.

Other highlights:

We cut the rattail

Opa bought a new 4-wheeler

Nate didn't shave for like 6 weeks and also got to go hunting/scouting.

Spencer got a new glasses rx and onto his 6th pair of glasses in 8 months...

Lemon Layer Cake

I think I like trying out new desserts while I experiment with this new lifestyle/diet. If you love lemon, this cake is for you!

Filling

• 3/4 c lemon juice
• 3/4 t unflavored gelatin
• 1 c sugar
• 3 eggs + 4 egg yolks
• 6 T cold butter
• 1/8 t salt

Cake

• 1 c milk
• 8 T melted butter
• 5 egg whites (save the yolks!)
• 2 t vanilla
• 2 c flour with xantham gum included
• 1 c sugar
• 1 T baking powder
• 1 t salt

Icing

• 2 egg whites
• 3/4 c sugar
• 1/4 c water
• 1 T lemon juice
• 1 T corn syrup

To make the filling

1. Measure 1 T lemon juice into a small bowl and sprinkle the gelatin over the lemon juice. Let it sit for 5 minutes.
2. In a medium saucepan heat the rest of the lemon juice, the sugar, and salt until the sugar has dissolved and the mixture is hot but not yet boiling.
3. In a separate bowl whisk eggs and yolk together. Then slowly add the lemon and sugar mixture in.
4. Return the mixture to the saucepan and heat, stirring continuously until thickened and temperature reaches 170 degrees, about 5 minutes.
5. Remove from heat and stir in the gelatin mixture. 
6. Once the gelatin is dissolved, stir in the cold butter.
7. Strain the mixture through a fine mesh strainer, should yield about 2 cups.
8. Cover with plastic wrap (press plastic directly onto mixture) and refrigerate until firm, about 4 hours.

Cake:

1. Preheat oven to 350.
2. Grease two 9 inch round cake pan and set aside.
3. Whisk milk, butter, egg whites, and vanilla in a bowl.
4. In a stand mixer with paddle mix flour, sugar, baking powder, baking soda, and salt.
5. Add all but 1/2 c milk mixture.
6. Beat the mixture until pale and fluffy, scrape sides of bowl as needed.
7. Add the remaining 1/2 cup of milk mixture and mix well.
8. Pour evenly into prepared pans.
9. Bake until cakes are light golden, 30-35 minutes.
10. Remove from pans and let cakes cool completely on a wire rack.
11. When cooled, cut each cake into 2 thin, even halves using a long serrated knife.
12. Place 1 cake layer on your cake stand and spread 2/3 c filling leaving 1/2 inch border around the edges.
13. Repeat layering cake and filling.

Icing:

1. Combine all ingredients in mixing bowl.
2. Set bowl over saucepan with 1 in of barely simmering water, don't let the bottom of the bowl touch the water.
3. Whisk constantly until temperature reaches 160, about 5-10 minutes,
4. Remove bowl from heat and using stand mixer with whisk, whip on medium until soft peaks from, about 5 minutes.
5. Increase speed and continue to whip until glossy stiff peaks form and the mixture has completely cooled.
6. Frost the cake using the back of a spoon to create billowy swirls.