West Cobb Diner

John up early this morning and off to Ackworth Integrity Automotive to get a rear brake job done on the truck. This company offers 25% off to new customers so that came in handy.

Later in the morning we drove over to Renee’s (John’s niece) house to visit with her and to make lunch plans. We like to try out the small diners or the Mom and Pop places that the locals go to so she suggested a place called West Cobb Diner. This place has everything from salads to dinner entrees. Renee’ and I had salads while John opted for the country fried steak, collard greens and bleu cheese cole slaw. Everything was delicious. After lunch we returned to Renee’s and were chatting and somehow the conversation drifted to small house hold repairs and such. John asked her how often she changed the air filters and she told him they had not been changed in two years. John said, “That’s not good.” He went upstairs to check it out and found that the filter had been sucked up into the unit. She now has a clean air filter with a spare. John also checked on other things for her.

For dinner John grilled burgers at Renee’s. They were so good. Afterwards we sat down and played two rounds of 10 Penny. This was Renee’s first time to play and she liked the game.

Below is the recipe for Key Lime Poke Cake requested by one of our friends Connie.

Key Lime Pie Poke Cake

Prep Time: 20 min
Total Time: 1 hour 55 min
Makes: 15 servings

Cake

1 box Betty Crocker® SuperMoist® white cake mix

1 1/4 cups water

1 tablespoon vegetable oil

4 eggs

Key Lime Filling

1 can (14 oz) sweetened condensed milk (not evaporated)

3/4 cup whipping cream

1/2 cup Key lime juice or regular lime juice

1 teaspoon grated lime peel

4 drops yellow food color

1 drop green food color

Frosting

1 container (12 oz) Betty Crocker® Whipped vanilla frosting

2 teaspoons grated lime peel

Garnish, If Desired

Fresh strawberries

Key lime slices

Lemon leaves

1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

4. In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

5. Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.

Remember to laugh everyday. Happy trails. Stay safe.