Lemon Curd

I took a cooking class and learning all about curd...which is something my husband says sounds like food that went bad. I tried to explain to him that "curd" doesn't mean it's curdled. Instead it's simply a different example of custard or pudding...sort of.

Here in the United States we usually make puddings or custards, where milk or cream are the base ingredient but for curd the base ingredient is butter.

Yep, butter. So it is much richer in flavor. But, when I told my husband it has a richer flavor. He said, "What does that mean?"

But I wasn't talking about money so, I had to think about it. "Richer" to me is heavier, thicker and probably a whole lot more fattening.

But, what the heck...we were having guests for dinner and I've been intending to try out my new cooking skills with curd for over a few months now. So I pulled out the Meyer Lemons...and, yes, the recipe does call for these very specific lemons. So, of course before I could pull them out, I had to run to the grocery store to get them because, no, I don't keep Meyer Lemons on hand every day...heck I don't even keep them on hand any day, unless I'm pulling out a special recipe to make that calls for them.

Curd is silky smooth and shiny. And is a beautiful, flavorful dessert but should be served as a topping to a scone or banana bread, at least in my opinion. I think it's too rich to be eaten by itself...although, given an opportunity when I'm all alone and it's sitting in the fridge, don't hold me to those words because I might be tempted beyond my own control. Because really packs a powerful flavor punch.

So, if you're still reading and interested, here is how you make curd:

Ingredients: 4 "Meyer" Lemons 1 and 1/2 cups granulated sugar 1/4 pound butter 4 large eggs 1/2 cup lemon juice (or 3 to 4 lemons)

Recipe: Peel the lemons to use the skin as zest (read this bit about zesting - because you can't just use big, thick, pithy peels) Add sugar and zest and blend in food processor (if you don't have a food processor- you have to grate the lemon zest very finely) Cream the butter (which means the butter has to be room temperature or softened - but not in a microwave or it will be so hot it will cook the eggs - and that would not be a good thing) Add the butter to the sugar and lemon juice and zest mixture. Add the eggs one at a time until well-blended. Pour the mixture in a sauce pan and cook over low to medium heat until thickened (about ten minutes) STIR CONSTANTLY or you will be sorry. When the curd is thickened, pour into a bowl and put in the refrigerator to cool. Then when dessert is served, you simply put a spoon in the curd and let people heap it high on top of their scone, banana bread or whatever it is you're serving. "Bon Appétit"

Blog Hop - COMING SOON - Just Like Halloween

Okay, so I've signed up for a linky tool and I'm putting together a blog hop that will begin on October 1st. This is to celebrate the coming of Fall, the month of October and Halloween (or for those of you who want to celebrate the Harvest - that too)...but if you want to join in, you need to create a blog post that will be up on October 1st. You need to start out your post with a scary story and then you can end with a little blurb about your book or whatever it is you want to share with readers - as long as the post is only PG rated. So sharpen up your pencils, or limber up those fingers of yours and begin typing... because you'll want to have a post ready to go live on October 1st! And, if you have any questions, post them here and I'll try to get them answered. Until then, Happy Writing!

Halloween Blog Hop

Sign up and join in the fun...

106 Days Until Christmas

I know it's a scary thought...so I'm starting early.

I went to Joann's Fabric to buy some pillow forms - on sale - of course for about $12.00 per pillow.
And while I was there I saw two very pretty, plush, dish clothes for only about $3.00. So, I bought two and took them home to create some gifts.

I folded the dishcloth so that the plush side was on the inside and sewed up the seams, all except for one end then I flipped the "pillow case" right side out and stuffed the pillows inside. And then I used some velcro on that end to close the pillows.

And wah-lah, two plush decorator pillows for $30.00 total. Can't beat that. ;D

If you're reading this on Thursday...it's 105 days

COMIC BOOKS

If you're looking for a hero or a heroine - this is the place to search...Comics Adventure in Gladstone.

You'll find loads of muscles and mayhem hanging out in this little CB store. So get over there and check it out.

455 Portland Avenue

Gladstone, Oregon

(503) 305-7946

 

 

Taking Down. . .

It's that time of year...when we take down the beach umbrella, put away the SPF 50 and roll away the cushions and lawn chairs.  Yep...I hate to admit it too but summer is over. We can still celebrate the last hurrah of the season by pulling out the BBQ and feasting with friends and family.

That's what I'm going to be doing over this holiday weekend and I hope you will too. So until fall finally settles in around my house...yep, that's next week, I want to wish you all a safe and happy holiday.

The Write Direction

SE Portland Write Direction – September 2015

Date/Time
Date(s) - 09/26/2015
1:00 pm - 2:00 pm
Location
Woodstock Library
6008 SE 49th Ave - Portland, OR 97206

Making Your Way Through Social Media

 

As a writer it's hard to carve out time to write, read and edit, and then take the time to learn all the tips, tricks and hints to social media. The SCBWI and Mary Elizabeth Summer plan to make that all easier. Together they are teaming up to teach writers how to use social media.

 

Come Saturday, September 26, 2015, to a one-hour presentation on Technology for Writers and learn why and how you should be using social media to help you in the publishing world.

 

Contact: Victoria 503 988 5389