A few weeks back my best friend and I were having one of our never ending chats on the phone( she and I go waay back to early school .Im the talker and she’s the listener). She happened to mention that schooldays were the happiest time of her life so far and asked me when was I most happiest. My answer surprised her. And me.
Yes, that’s what I said . Im the happiest I’ve ever been right now. Truly enjoying myself and my life. And it’s surprising really. I’m the fattest I’ve ever been, mostly unemployed and on the wrong side of 30!
Who would’ve thought!
But the thing is my life is simpler and Im guessing thats why Im happier.
Another friend of mine..who claims to know me ‘better than I know myself’ says its just a phase. Split-personality is the term he uses to describe me. My wild side is dormant now, ready to break free and let hell loose but until then peace and happiness remains….
Hmmmm..We’ll see about that!
Actually the point of all that blah was to tell you that I have a list of things I wanna do…. ‘goals’ , if I may . And one of the items on that list was to take my art a wee bit more seriously. Working to that end, surely you’ve heard of my Mumbai exhibition, …which I so shamelessly publicized…
Mumbai was fun…Stayed with an awesome family friend ,met a whole lot of my relatives (most of whom I haven’t seen in …well..ever!) also met a few friends ..and re-lived many wonderful memories..
Met 2 wonderful and inspiring fellow-bloggers..Harini and Simran for a cuppa coffee.
And yes..sold many many paintings…..
In celebration here is a wonderful Lemon Cake…its delicious ..esp if , like me, your heart sings at the sight of all things lemony….
Lemon Yogurt CakeFor the cake:
Adapted from Oragette
1/2 cup plain yogurt
1 cup granulated sugar
3 large eggs
1 1/2 cup all-purpose flour
2 tsp. baking powder
2 tsp. grated lemon zest
1/2 cup canola oil
For the glaze:
Juice from 2 lemons
1/2 jar powdered sugar
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine the sugar, yogurt, and eggs, stirring until well blended. Add the flour, baking powder, and zest, mixing to just combine. Add the oil and stir to incorporate. Stil until it combines to a smooth batter.Pour into a greased and lined 9-inch round cake pan
Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.Cool completely and then spoon the lemon glaze( just combine the lemon juice and the powdered sugar).