As you walk down the fairway of life you must smell the roses, for you only get to play one round. ~ Ben Hogan

Even when it is crazy, take time to stop and smell the roses.  Life is too short to just run all the time and never having time for yourself. You still need to to work and take care of things in your life but you need to stop regularly and refresh yourself.

Today, I have about 5 things I need to do.  I have a business call that I have to take care of for about 20 minutes and then a new book I need to get for Ebay to start an online business ( the link is:  <a href="http://abdc6abiybiqdahyh8uimkqw9j.hop.clickbank.net/" target="_top">Click Here!</a> ).  After these two items, I have some calls to make for another deal that I am working on and the day goes on : ) .  Tomorrow, it is more learning and Photoshop training and Photography lessons.  The fun never stops: )

It's Thursday and that means only 1 more day before the week is over.  I don't know about you but I am looking forward to this weekend.  Here is something really easy if you have company coming or are planning on any type of get together.  We are having 2 baptisms on Sunday at church - this would be good then too.

Happy Thursday !

Charlene


Glazed Lemon Supreme Pound Cake 
 
INGREDIENTS:
1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored gelatin mix
1 teaspoon lemon extract
3/4 cup apricot nectar
4 eggs
1/2 cup vegetable oil
1/4 cup lemon juice
1 1/2 cups confectioners' sugar

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes. Pour batter into a 10 inch tube pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
4. While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.