We had a really big rain/wind storm the other day and I learned something new…
Crabbers, (Watermen? Fishermen? Guys who go out on boats and drop pods for crab…Crabbers?) whatever you want to call them, are simply crazy! Nuts! Loco!
Ya’ll, I watched their boats bounce back and forth, to and fro, side to side, this way and that way, and…I bout puked just watching them!
And NO life jackets! What? Is? That?
But to be fair, they were wearing their slick, waterproof knicker-suspender-thingies so there’s that.
It is definitely safe to say, you will NOT be seeing me out on one of those boats anytime soon…I’m too chicken, which by the way, did you know that’s what a lot of people put in their crab pods around here? Yep! Apparently, crabs love nasty, raw chicken necks.
You know what’s not gross?
Lemon-Lavender Pound C-A-K-E!
It’s the perfect, after-crab-legs, dinner dessert.
You should definitely give this one a go…no life jacket needed!
LEMON-LAVENDER POUND CAKE
2tsp. dried lavender buds 1 tsp. vanilla extract
2 3/4 Cups sugar 3 Cups all-purpose flour
1 Cup butter (softened) 1/2 tsp. salt
1/4 Cup honey 1/4 tsp. baking soda
6 large eggs 1 C. sour cream (OR) Greek yogurt
1 drop lemon EO (I use Young Living) OR, 2 tsp. lemon zest
- Preheat oven to 325 degrees (F). Grind lavender and 2 Tbs. sugar until fine. Mix with remaining sugar.
- Beat butter until creamy and gradually add lavender mixture and honey until light and fluffy. Add eggs one at a time, beating just a bit between each. Stir in lemon (zest or EO) and vanilla.
- Combine flour, salt, and baking soda before alternately adding to butter mixture with sour cream. Beat on low just until blended. Pour into greased Bundt pan.
- Bake for about an hour to an hour and fifteen minutes (toothpick should come out clean). Cool in pan for 10 minutes, then remove from pan and cool completely. Dust with powdered sugar just before serving if you like. (I like!)
If only catching crabs were this easy…