Friday was my Dad's 94th birthday. We celebrated with Mexican Food at Nancy's house. Alice made a perfect pineapple upside down cake with crushed pineapple-pineapple in every bite mm mm. I took my camera but it didn't have the card in it because I left it in the computer. So-no pictures! We better celebrate again next year!
The next night we ate at Smash Burger-so I have no pictures of my Dad 94th B-day but I have a picture of Smash Burger sides!

Sunday it snowed, today it snowed even more, but it's OK becauese tonight I get to go to Arizona for this:

 Even cute screaming! Roxie Cramer.

  

Sunday on our way home from church a guy backed out of his parking space and ran into us as we were driving out of the parking lot. He hit us spun us and proceeded to continue backing into the parked car in the row behind us which was in the row behind that by the time he got done!

After church Neal and Laura came over for dinner, it is Neal's birthday Monday so I made this cake:

This is the most delicious lemon cake! Here is the recipe:

• 1 1/3 cups granulated sugar $
• 6 tablespoons butter, softened
• 1 tablespoon grated lemon rind
• 3 tablespoons thawed lemonade concentrate
• 2 teaspoons vanilla extract
• 2 large eggs $
• 2 large egg whites $
• 2 cups all-purpose flour $
• 1 teaspoon baking powder
• 1/2 teaspoon salt $
• 1/2 teaspoon baking soda
• 1 1/4 cups fat-free buttermilk $
• Cooking spray $
• Frosting:
• 2 tablespoons butter, softened $$
• 2 teaspoons grated lemon rind $$
• 2 teaspoons thawed lemonade concentrate
• 1/2 teaspoon vanilla extract
• 8 ounces 1/3-less-fat cream cheese $
• 3 1/2 cups powdered sugar

Preparation

1. Preheat oven to 350°.
2. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
3. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
4. To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
5. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.