This summer has not been the sort of carefree, frosting-topped cupcake of a time that I had hoped it might be. Turns out that moving large amounts of furniture alone can land you in the Emergency Room with stitches in your knee and a prognosis of painkillers and an inability to bend said knee — under any circumstances, until further notice. There went the long-dreamed-of trips to the beach. I watched potential boat outings motor off into impossibility. No more morning runs, no skip-the-escalator-take-the-stairs, and certainly no sitting pretzel-style for me. I was left, leg elevated, flipping channels and waiting for someone to pity me as much as I pitied myself. The upside of all this is, however, that I am ambulatorily impaired while working at America’s Test Kitchen. And in the spirit of American optimism and baked goods, there remains only one option. When life gives you lemons, make Lemon Bars.
When I came across this yummy, sunny post from Rebecca at Beurrista, my day was officially brightened. She had baked the Lemon Bars from The Best Recipe cookbook. At the sight of the creamy lusciousness she was mixing up with her kids, my shoulders lifted an inch or two, the sides of my mouth started to turn up, and I bent my knee a few more degrees. So don’t cry over spilled milk, sour lemons, or flesh wounds. Instead, just smile, and treat yourself to something sweet.
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