By Teri Cayton
The Parsons Advocate
We have had the unofficial official kickoff holiday for summer. As a kid Memorial Day signaled the end of school and the beginning of a summer full of fun. It seemed as if you did not eat watermelon until after Memorial Day and then you had it every day. Getting the garden ready to plant was another great signal for summer even though the beginning of summer is not until the middle of June. Momma Said, “Spring gets the short end of the stick, sometimes winter hanging on until well into April and then jumping right into summer for Memorial Day.”
We used to have well defined seasons in West Virginia, now some of them get skipped over entirely. Spring is so wet anymore and summers are so hot that you can hardly stand to be outside. Then it seems we jump right over fall. Everything is shifting around so much and I for one do not like it. The maple tree out back is already shedding leaves and they just came on. I AM SO CONFUSED!
All the spring festivals in the area get rained out and it is not much fun to sit in a wet seat to ride the roller coaster or get struck by lightning while riding the Ferris Wheel. Momma Said, “That is just not my cup of tea.” I love to ride a super good roller coaster. The only downfall for our area is we don’t have any close to us. We would have to go to Pennsylvania or Virginia and that is a long way to go. It has been years since I rode a roller coaster but I remember the thrill. I have been to Busch Gardens and they are the best.
If you get the chance, no matter your age, go have some fun at the amusement park. Eat some carnival food, ride a flying elephant or win a stuffed animal. Momma Said, “The main objective is to have some fun and enjoy life.”
Blonde Texas Sheet Cake with Pecans
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 large eggs at room temperature
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter
- 1/4 cup milk
- 4 and 1/2 cups confectioners’ sugar
- 1/2 teaspoon almond extract
- 1 cup chopped pecans
- Spray a 10x15x1 inch sheet pan with nonstick spray.
- Preheat oven to 375 degrees F.
- In a large pan, bring 1 cup butter and water to a boil.
- Remove from heat and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda.
- Stir until smooth.
- Pour batter into prepared pan.
- Bake at 375 degrees for 20 to 22 minutes or until the cake is golden brown.
- Cool for 20 minutes.
- For the frosting. Combine 1/2 cup butter and milk in a saucepan.
10.Bring to a boil then remove from heat.
11.Whisk in sugar and 1/2 teaspoon almond extract.
12.Stir in pecans.
13.Spread over warm cake.
14.Serve the cake warm or cold.
15.Store in an airtight container.