We’re finally home after spending an entire month out West living out of our suitcases, hanging with family and friends. One thing I’ve noticed about the West is that we’re all huggers. When we haven’t seen family or friends for a while hellos and goodbyes are said with a big squeeze which is a lot different from the Florida way. It’s taken me years to get used to Florida hellos and goodbyes.
In Florida when you greet someone it involves a kiss to both cheeks with a side hug. I didn’t really know that there was an unwritten protocol to the kiss/hug combo until I had lived here for about a year and realized there was more science to the greeting beyond aimlessly weaving and kissing cheeks. Oh how many awkward encounters I could have saved myself if I would have known!
To do the Floridian hello correctly you kiss their right cheek first and then left cheek with a half hug in there too. I always have to remind myself when looking at person to aim left, which would be their right cheek.
I’m not sure if it’s all of Florida, but in south Florida, this seems to be the rule of thumb. But even thought I’ve got the rules down I still have awkward greetings from time to time where we both go in the same direction. And I’m pretty sure I’ve accidentally made out with my husband’s security guy at work at least a couple of times. So there you go…if you’re ever in Florida, you know what to do.
I guest posted over at Brown Paper Packages and made these as an ultimate summer treat.
These lemon brownies aren’t just a little lemony. These are packed full of lemon flavor. They have a sweet lemon brownie base with a tart glaze on top. They kind of reminded me of Lemonheads candy that I used to eat by the pool when I was little.
|Lemon Brownies|| |
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- ¼ teaspoon sea salt
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- Tart Lemon Glaze:
- 1 rounded cup powdered sugar
- 3 tablespoons lemon juice
- 3 teaspoons lemon zest
- Preheat oven to 350 degrees. Spray an 8X8 inch baking dish with cooking spray and set aside.
- Zest and juice 2-3 large lemons depending on what size they are; set aside.
- In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
- In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.
- Pour into baking dish and bake for 20-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake or the bars will be dry.
- When brownies have cooled completely, make the glaze. Sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. You can add more powdered sugar or lemon juice here depending on the consistency you like. Spread ½ the glaze over the brownies with a rubber spatula. Let glaze set. I sped up this process by throwing them in the fridge. Spread the remaining glaze over the bars, and let it set. Once again you can speed this up by placing them in the fridge. Cut into bars, and serve. Makes about 24 small brownies.