AUGUST IS A difficult month. I don’t know why, but this seems to be true every year.
This August is proving to follow the same trend for me, beginning with the weather we’ve been experiencing.
It’s been so humid that I’ve had trouble sleeping the past couple of weeks. But we’re not getting the warm summer temperatures that make the humidity worth it. Mid-60 degree weather in August is just not summer weather.
In fact, I distinctly remember thinking “fall came early” on Aug. 1 when I went out to my car for work because the morning was so mild.
On top of that, a friend of mine learned bad health news, family drama is piling up and there are anniversaries of sad happenings this month, both on the national and personal levels.
So, all-in-all, August is never a good month.
I tend to respond to tough times with an ostrich approach: head in the pillows while I wallow. I can’t do that all the time, of course, because life must continue to be lived, but when I can, I want to be in bed.
One thing that helps keep me out of bed is comfort food. I know I wrote last month about eating right to feel right and all of that is still true, but comfort food has always and will always have a place in my stomach.
I’ve also previously written about my love of all foods lemon.
And that’s how I decided to write about lemon bars this month.
Lemon bars, to me, are a delicious, happy treat to eat. The lemon reminds me of sunny, warm days while the sugar content sends my brain into happy mode.
I got this recipe a few years ago from a friend of mine. I’m incredibly biased in admitting now that I think these are the best lemon bars ever.
I hope you enjoy them as much as I do.
Emily Hanson is a copy editor/paginator for the Peninsula Daily News. She is also a beginning baker and clumsy cook. She can be reached at 360-452-2345 ext. 56050 or [email protected] dailynews.com.