Well, I am planning on slamming back some five-dollar margaritas, so does that count as being ready? Maybe I’m okay. But in all other respects, I haven’t been baking my way ready. It’s all Passover’s fault. But now that’s over, so this no-strings-attached party can get some love!

People love lemon bars at picnics, but that’s only because they’ve never met lime bars. If given the choice, I’ll go for lime every day. It’s so much more refreshing, and it pairs beautifully with a frozen margarita. Salt on the rim, of course.

This weekend was a miracle of sorts. My kids decided to not fight (!) and play peacefully with Legos for hours on end, giving Kenny and me the chance to nap on the couch with books. It was a revelation to actually get enough rest. That hasn’t happened since sometime in 2008. I might be a nicer person if weekends like this happened more often.

Once upon a time, I was probably generally more fun. In fact, I know I was. I went out at night to clubs and slurped down cocktails, dancing until the wee hours. On a nearly weekly basis, I would throw dinner parties for large groups of friends and stumble into bed around three with a sink full of dirty dishes and more piled on the counter. I would spend weekends unproductively lying around in bed, or reading the entire newspaper while eating Frosted Flakes, or sitting in the sunshine for hours with a book.

Who is that woman? I think I left her far behind. These days, I’m physically incapable of going out at night to fill the gas tank, much less to find a place to go dancing. I throw a twice-yearly dinner party and clean up everything before bed, knowing that I’ll have to deal with kids in the morning. And sleeping late means occasionally getting to stay in bed as long as 6:30 before my spawn locates me hiding under the covers.

This is where people would typically say that they wouldn’t have it any other way, life is perfect now, they never knew what they were missing before they had kids, blah blah blah. Listen, I love my kids. That’s not up for debate. But I seriously miss the cool girl I used to be, and I wish some of her had survived the onslaught of motherhood. She’s in there somewhere, but I have rare opportunity to access her these days.

Conclusion? Somebody meet me in New York for a good steak, a great cocktail and a night out. I’m dying to go. In the meantime, I’ll just have to plan out a Cinco de Mayo.

Like I said, it’s kind of snuck up on me this year, and I have to survive a 4 year-old’s birthday party on Wednesday first. But if I make it through, these bars are coming with me to any celebration. And have I mentioned the margaritas?

I used to drink a lot of margaritas in my fun days, and now I drink a lot fewer. But they’re happening this week, and they’re happening with these lime bars. The bar has a simple shortbread base and an even simpler filling. They get topped off with a lime glaze and some lime zest. Have I said the word “lime” enough here?

So maybe I’m not the crazy girl I used to be, but I’m going to find a way to do it up this Cinco de Mayo. These bars are just the first step!

See, everyone’s about that lemon loaf cake you get at Starbucks, and I guess that it’s good. I’ve never actually eaten more than a bite of it, and it’s tasty, but I wish they’d make a lime version. I wouldn’t be able to stop at just a bite.

This cake is sweet and tangy at the same time, filled through and through with fresh lime juice and zest. It’s even in the glaze. Somebody (cough, cough) couldn’t stop licking the glaze bowl.

Years ago, I learned about Seasonal Affective Disorder (also known very appropriately as SAD) and it was very much a “duh” moment. I mean, no kidding. We’re sadder when it’s cold and gray outside? Isn’t that kind of a no-brainer?

I don’t think I realized how insidious SAD could be until Kenny told me last week that every winter, he can see the change in my personality. I must not be that self-aware, because I had no idea. I guess I do get gloomy, but I didn’t realize other people could tell.

It’s like when I was pregnant. When I was in that condition, I was incredibly blunt. I’d blurt out the first thing that came into my head, and I think the only thing that saved me was that I happened to be pregnant. Otherwise, people would have  gotten justifiably more irritated by it. But then one time, a student jokingly referred to me as an “angry pregnant woman,” and I was totally shocked. That wasn’t how I saw myself at all. But maybe I was being more angsty at the time.

It’s hard to see yourself accurately, and when other people offer you a glimpse, it’s not easy to decide whether to believe them or not. My students (teenagers might be too candid at times) have also told me that I am very intimidating. It’s weird for me to hear that, because in my head, I’m a harmless, literature-loving dessert addict. Intimidating? Really?

I guess we never truly know ourselves, but maybe other people don’t, either. We all project versions of ourselves outward consciously, but it’s impossible to control how others will interpret us. The sooner we realize that perceptions don’t equal truth, and that we need to consider multiple points of view, the better off we’ll probably be.

And hey, Starbucks needs to consider offering a lime loaf. Nothing will cure SAD faster than a solid zip of lime to the senses. I’ve mentioned it before, but lime is summer in a little zesty citrus fruit.

This cake is pretty delightful. It’s got butter, yes, which helps. And it’s also got the perfect balance of lime to even out the sweetness. All you need is one lime and a microplane zester. Those are the best kitchen gadgets ever.

If you’re having a rough winter, or if someone isn’t seeing you the way you perceive yourself, there’s always loaf cake. It’s a lot easier to get perspective after a sunny snack.

But I have another obsession as well, and it’s kind of a year-round thing. Anything with lime, anytime, I’m there. I know it’s not fashionable to like lime in December, but hey, they sell limes all the time. I’m buying them. Simple as that!

Last week, I had an idea. What if I took my two favorite summer fruit flavors and combined them? Gross, or spectacular? I had to find out. Turns out, it paid off!

Yep! White nectarines and lime zest are the new chocolate and peanut butter. They’re a happy pair. And this crisp is now gone. I’m so glad I took pictures of it already!

Could you do this with regular nectarines or peaches? Sure, why not? But if you use peaches, I’d peel them first. Too fuzzy. That’s why I’m not a peach girl. In fact, most food likes and dislikes are rooted in texture. Did you know that? A fun fact! Don’t say I never do anything for you.

If you want, you can easily double this recipe. I typically make a smaller crisp because it’s perfect for a family dinner or friendly gathering, and then it’s gone. You can make it a little fancier with ice cream on top, but it’s not necessary!

With the lime zest, there’s a great tang that balances out the nectarines. You do need that sprinkle of sugar on top of the fruit, though, or you’ll have quite a sour tart. Nobody likes that.

July is winding down, everyone. Before you start crying, make as many summery desserts as you can! Start here. It’s a good place to be!

Topping:

• 3/4 cup flour
• 1/2 cup sugar minus 1 tablespoon
• 1/2 teaspoon salt
• 1/2 cup unsalted cold butter, cut into pieces
• 1/2 cup rolled or quick oats (depends on the texture you want)

Filling:

• 6 white nectarines, pitted and sliced (but not peeled)
• lime zest from 1 lime
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1 tablespoon flour

Instructions:

Preheat the oven to 350. Spray an 8 x 8 square pan with cooking spray.

In a medium bowl, mix the dry topping ingredients. Using a pastry blender or your fingers, work the butter in until the mixture is crumbly. Set aside.

In a separate bowl, toss the nectarines, lime zest, sugar, vanilla and flour. Spread the filling evenly into the prepared pan. Top with the crumb mixture and pat down gently.

Bake for 35 minutes until golden brown. Remove from the oven. This can be served warm or at room temperature. If you refrigerate it, the crumb topping will get soft.

Because margaritas are just…yeah. I don’t have to explain, do I? They’re nice. Let’s leave it at that. But because it’s still morning where I am, I decided to start the day with these little bundt cakes instead.

This cake is refreshing and delightful! And the best part is that it ushers in spring and Cinco de Mayo without much struggle on your part. Yep, kids, I did it again. Doctored cake mix! Why not? I have absolutely no ego when it comes to this kind of thing. I have three small kids. I work outside the home as well. Quick fixes with mixes? Totally my thing! Especially when it produces results like this:

Aaaaaah. Refreshing! Especially because these are so small and cute, just like tequila shots. Nope, I didn’t just say that. I meant to say that they’re bite-sized and the glaze is heaven. Zesty and sweet, all at once!

See all the lime zest lurking in the glaze like a good friend? It tops the cake perfectly, giving it that added zing without overpowering the base too much. To be honest, though, I could eat the glaze by itself all day. It’s like a jolt for my taste buds.

This cake works in other shapes too, by the way. I took half of the batter and made a loaf cake, just to see what would happen. The result was great! A soft crumb, topped with the dripping glaze…mmm.

When it comes to cuteness, I’m still a fan of the mini-bundts. But whatever you have, use it! This will bake well in cake form. In terms of baking, be aware that you should add about 10 minutes to oven time if you’re not making little teeny bitty cakes. I’m sorry, but they’re just so cute. Why wouldn’t you go for cute?

Folks, I’ve got some cake and a margarita to get to. And some serious fish taco action as well. So pardon me while I get my pico de gallo and lime fix, and enjoy this recipe for a great holiday! Happy Cinco de Mayo!

Cake:

• 1 box white cake mix
• 1 and 1/2 cups margarita mix
• 2 tablespoons vegetable oil
• 3 egg whites
• 2 tablespoons lime zest

Glaze:

• 1 cup powdered sugar
• 5-6 tablespoons lime juice
• 1 tablespoon lime zest

Instructions:

Preheat the oven to 350. Coat a mini-bundt pan with cooking spray.

In a bowl, combine all of the cake ingredients and mix thoroughly until smooth. You can do this by hand, but beat for 1-2 minutes to ensure everything is incorporated.

Pour the batter into the pan and bake for 20-25 minutes until the cakes are golden but not browned on the edges.

NOTE: If you are using a bigger pan, allow for about 30 minutes of baking time.

While the cakes are cooling, mix the glaze. Add the lime juice to the powdered sugar until the mixture is smooth. Stir in the lime zest.

Using a spoon, dribble the glaze over the cakes, allowing it to drip over the sides. Let the glaze set (it takes a few minutes). Serve!

I still remember my first slice of key lime pie. It was quite a special moment. My husband and I were dating and we went on vacation to Florida, and in a restaurant overlooking the Gulf of Mexico, I had my first slice. I think that moment was perfection. And I’ve been trying to recreate it ever since. This particular tart, though not a key lime pie, manages to bring back that happy feeling effortlessly.

Initially, I meant for this to be purely a lemon tart. But then (yay for happy accidents!) I ran out of lemons, so I improvised by combining lemon and key lime juice. It worked out beautifully, adding even more dimension to the tart citrusy flavor. And talk about summery! I decided to add the word “sunshine” to the tart’s name because it really is like a burst of warm, breezy air after a long, dark winter.

Before I start complaining about the weather again, let’s focus on this tart. The graham cracker crust is made with brown sugar and melted white chocolate. I happened to have some white chocolate chips hanging out on my counter, so I took about half a cup, melted them along with the butter for the crust, and the result was a solid and much more addictive base for the tart filling.

If I’d been really fancy, I probably would’ve zested key limes along with the lemon for the filling. But since the key lime was kind of not on purpose, the lemon worked fine. It added all the necessary tartness and brightened up the color. Yellow is my favorite color. Reminds me of everything happy! As does my microplane zester. I could go on about my zester all day, but I’ll spare you. Suffice it to say that it’s one of my favorite kitchen tools, ever.

If you’d like to make this as a pie, go for it. I just wanted to feel a bit fancier, and the tart pans that have removable bottoms are so easy to work with. If you don’t have one, it’s a great investment.

I’m going to go grab a frosted margarita right now along with a slice of this and pretend I’m back in Florida again. A gal can dream!

Crust:

• 1/3 cup unsalted butter
• 1/2 cup white chocolate chips
• 1/3 cup brown sugar
• 1 cup graham cracker crumbs

Filling:

• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1/4 cup key lime juice
• 2 egg yolks
• 1 can sweetened condensed milk (14 oz.)

Instructions:

Preheat the oven to 350. Coat a tart pan with cooking spray and set aside.

In a microwave-safe bowl, melt the butter and white chocolate. Stir until smooth. Mix in the graham cracker crumbs and brown sugar until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared tart pan, being sure that you pack the crust tightly with your fingers.

Bake the crust for 5-10 minutes until set.

While the crust is baking, prepare the filling. Combine the zest, lemon juice, key lime juice, and egg yolks. Stir in the condensed milk and mix until thoroughly combined. Pour the filling into the crust and bake for 15-20 minutes until set.

Allow the tart to cool completely. Refrigerate overnight. When you’re ready to serve, slice into wedges!