Khara and Rachel

Me, Rachel and Brighton at Monterey Bay Aquiarium

Monterey Bay Aquarium

This is Madelyn, Me, and Cole at Monterey Bay Aquarium.  

Sleeping Cole!

This is how I found Cole in my bed one night.  Asleep in his basketball outfit with Madelyn's headband around his head.  It was so funny, Teresa and I laughed so hard!  Isn't he cute?

Khara, Teresa, Jenny!

Khara and Teresa!

New Fitness Job!

So, I am sooooo excited because...........  I got a job at the YMCA (where I work out)   as a Fitness Instructor.  I will be instructing a step class starting Sept. 1!!!!!    I have been taking step classes and weight lifting classes for the past 3 years, and really enjoy them.  Lately I've been wanting to get into the field of fitness, but didn't know how to go about doing that.  Well, last week I was approached by the fitness and wellness director at the Y and was asked if I'd like to instruct a step class!!  It all just worked out perfectly!! I didn't even have to apply for the job!!  

Lemon Chiffon Cake

So I found a really yummy recipe for Lemon Chiffon Cake.  I made it to take over to my neighbor's house for our get together.  It was a hit!!  If you would like the recipe it is listed below!

Enjoy! ( It took 4 lemons to make this recipe )

LEMON CHIFFON CAKE

7 eggs, separated

2 C. flour

1 1/2 C. Sugar

3 tsp.  baking powder

1 tsp. salt

3/4 C. water

1/2 C. vegetable oil

4 tsp. grated lemon peel

2 tsp. vanilla extract

1/2 tsp. cream of tartar

Lemon Frosting:

1/3 C. butter, softened

3 C. powdered sugar

4 1/2 tsp. grated lemon peel

1/4 C. lemon juice

INSTRUCTIONS:

Let eggs stand at room temp. for 30 min.  In a large mixing bowl, combine the flour, sugar, baking powder and salt.  In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ing.  Beat until well blended.  In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter.  Gently spoon into an ungreased 10 in. tube pan.  Cut through batter with a knife to remove air pockets.

Bake on the lowest oven rack at 325 degrees for 50-55 minutes or until top springs back when lightly touched.  Immediately invert the pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan.  Remove cake to a serving plate.  In a small mixing bowl, combine frosting ingredients; beat until smooth.  Spread over top of cake.  Serve the yummy cake!