Adventures in the Kitchen and Otherwise

This morning has been clipping along at a nice pace. Muffins made, house (pretty much) tidy, coffee and a 15 minute read on the patio. I like it. I was just settling in to toss on a blog post (and ignore the laundry that needs folding) when the phone rang.

"Did you loose a bunny?" my back-gate neighbor asks. She was most disappointed to find we did not, because ... what else might it be scuffling around in her garage? We hurried right over 'cause this sounds exciting! After much dancing about and peeping behind obligatory plastic bins ... the peeping face of a tiny gray bunny. I have never seen a wild bunny in our area before, but here in front of us was evidence they do exist.

Clad in my screaming white jeans (brilliant for catching wild animals) and my neighbor hoping to not miss their impending swimming lessons, we managed to corner the sweet fuzz and scoop him up with be-gloved hands all to the cheers of our dazzled children. While the temptation was there to keep the wee thing, I dutifully marched him back into the green space and sent him on his way. We are now busy imagining his little bunny life with his happy bunny family and the grand homecoming party they will certainly throw this evening.

Always nice to have a morning adventure.

Now. On to most important things like ... a charming way to use IKEA ramekins (I told you my trip there was marvelous!): Lemon Pudding Cakes via the always lovely Sunset magazine. Quite simple to make and oh, so extravagant to eat!

Lemon Pudding Cakes

• 2 eggs, separated
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1 cup milk
• 2 tablespoons butter, melted and cooled
• 1/4 cup fresh lemon juice
• 2 teaspoons fresh lemon zest
• 1/2 teaspoon salt

1. Preheat oven to 350°. Set 6 ramekins (6 oz. each) in a 9- by 13-in. baking pan. Set aside.

2. In a large bowl, whisk together egg yolks and sugar until thick and creamy. Stir in flour, milk, butter, lemon juice, and lemon zest.

3. In a large, clean bowl, whip egg whites and salt until firm (but not dry) peaks form. Stir one-quarter of beaten whites into egg yolk mixture until blended, then gently fold in remaining whites.

4. Pour batter into ramekins. Pour enough hot water into the baking pan to come 1 in. up sides of the ramekins.

5. Bake until cake layers are set and tops are lightly golden, about 30 minutes. Remove ramekins from water bath and let cool to room temperature before serving.

**After I took the photo, I thought to add a sprinkling of turbinado sugar to the tops for sparkle and crunch. Yum.