Summertime and the Living is Easy

These long summer days are amazing.  It is difficult to sleep too long because the sun comes up so early that by 8:00 a.m. it seems like noon.  Our little patio is looking better and better and is going to be a perfect place to sit and enjoy these long summer evenings.  I am excited to do that.

The day was overcast with a bit of a chill...something I don't mind one bit.  I open the windows and the cool breeze whispers through the rooms.  The different songs of birds is nearly constant.  Every now and then someone on the lake path outside throws bread crumbs out at the ducks.  The seagulls set up a terrible racket as they dive and swoop to get the treats.  SK and I look at each other and say, "Someone is feeding the birds."

Aside from some cleaning and gardening, and some shopping for ourselves, it has been a leisurely day.  The Telfords arrived early in the evening.  They are the couple we replaced, and are visiting for a week.  They will stay here with us for most of that time, except for a short trip up north to visit friends.  They left here over 8 months ago for home and I am amazed that it seems like they were here just a few weeks ago....not way last Fall.

We spent a few minutes with them and then left for a little get-together with the other senior missionaries.  We had dinner together and watched a movie from an LDS film maker.  It was nice to be together.

We came back to the apartment and had a wonderful couple of hours visit with the Telfords, who are still a great source of knowledge about the center and our responsibilities.

For anyone interested in the coconut bars, here is the recipe.  (you generally have most of these items on hand, and it is easy!  and it is really good)

COCONUT CREAM CHEESE BARS

Serves 24

6 oz. cream cheese, softened

6 eggs

2 C. sugar

1 tsp. vanilla extract (or ½ tsp. vanilla and ½ tsp coconut extract)

2 ¼  C. flour  (recipe calls for cake flour, but all-purpose flour works just fine)

¼ C. coconut milk or cream of coconut (optional)

Frosting

½   C. butter, softened

8 oz. cream cheese softened

1 tsp. vanilla or coconut extract

3 C. powdered sugar

1 C.  coconut – toasted

Beat together butter, cream cheese and sugar.  Add vanilla.  Add eggs one at a time, beating until well mixed.  Add flour and mix well, then mix in coconut milk.    Spread in prepared jelly roll pan.  Bake at 350 degrees for 25 minutes or until tooth pick inserted comes out clean and edges are lightly browned.

Frosting:  blend butter, cream cheese, vanilla and powdered sugar.  Beat until light and fluffy.

Spread on cake and top with toasted coconut.

Cake is dense and not missing baking powder or soda.  The eggs are the leavening agent.