Oriental, NC

So we are, at some point, going to need to leave our little cocoon here and be exposed to other people. We really need to get to the house and pick up the lawn equipment for the lot here....the grass is getting pretty deep! Time to join the movement and make us some masks! Cathy had already made theirs a couple of days ago, so I just borrowed her patterns. Here's the instructions if you're interested.

Olson Mask


I just used a old high-thread count pillowcase and some jersey material.

This is not the easiest mask to make for sure - it has a finished pocket inside that allows you to slip a filter in if desired.

Almost assembled.

Here's the finished product.  At Cathy's suggestion, I zig-zaged a coated wire into the seam at the bridge of the nose.  It gives that area structure and lets you conform the mask and seal up that area better.

Seems to work pretty well!!  And is quite comfortable.

And for something different (not chocolate) - I made some lemon squares.   Hadn't done it in years and they were yummy!  Recipe below - easy and you'll likely have everything you need in the cupboard.

Lemon Bars with Shortbread Crust

Ingredients

Shortbread Crust

• 1 cup (230g; 2 sticks) unsalted butter, melted
• 1/2 cup (100g) granulated sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 2 cups + 2 Tablespoons (265g) all-purpose flour

Lemon Filling

• 2 cups (400g) granulated sugar
• 6 Tablespoons (48g) all-purpose flour
• 6 large eggs
• 1 cup (240ml) lemon juice (about 4 lemons)
• optional: confectioners’ sugar for dusting

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Instructions

1. Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 baking pan* with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
2. Make the crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 18-20 minutes or until the edges are very lightly browned. Remove from the oven and set aside until step 4.
3. Make the filling: Sift the sugar and flour together in a large bowl. Add the eggs and lemon juice and whisk until completely combined.
4. Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.
5. Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 1 week.
6. Freezing Instructions: Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners’ sugar topping) into squares, then place onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place into a large bag or freezer container to freeze. Thaw in the refrigerator, then dust with confectioners’ sugar before serving.