Yes, I know. that was really really bad. But admit it, you smiled a little as you groaned. And that is really all that’s important to me with this blog. If I can get just ONE person to maybe smile a little as they read my nonsensical posts, especially if they have had a bad day, then all the eye rolling and groaning is worth it. Because believe it or not, you only see the silly side of me in this blog. Well, usually. I guess I’m not being particularly silly right now. Other than the post title hehehe.
I think sometimes that people can a certain idea of what another is like and if that perception is challenged, they don’t like it. It’s rather a “stay in the box I put you in because it makes me nervous if you try and get out” sort of thing. And I’m not very good at being boxed. I tend to try to claw at the cardboard and make a mess or I bring really bad snacks into the box and it ends up smelling like old Cheetos.
I lost a handful of fans from my facebook page today. I can only guess it is because I brought up personal things on the page… i.e., left the box. I wasn’t silly Janet. I wasn’t cutting one liners or just talking about recipes. I was opening the box and letting you see the person inside of it; letting you see that I have worries and flaws and sometimes gets scared. Guess what? I’m human. I know the vast majority of you realize this. You’re the ones who have grown to care for me, silly jokes and all; sometimes serious and all, the same way I have grown to care for you and your lives.
But, contrary to urban myth and legend, I am a real person here on this side of the computer screen. I have bad days too. Mind you, I still tend to get through them with one liners and bad puns *glances at the post title* because that is simply my personality; laugh at things and you get through them… but every once in a while, the bad day wins. Today, it’s winning. Tomorrow, I’ll be fine and probably follow this post with one chock full of idiocy because I’ll be embarrassed at my openness. But, while I know there are many bloggers and readers that are going through worse than anything I have experienced, I’m still human. Today anyway.
Thanks for listening. Now, on to the recipe! I made home made Lemon Curd. It had been a while since I had and I was craving it. I like the jarred stuff but it just can’t measure up to home made. I used a different recipe. This one is from Ina Garten and I love it. BUT… and this is a big but (no, not a big BUTT; that would be MY butt.) I made a double batch and I’m not sure if that is what caused the following issue, but OMG, my back STILL hurts. The recipe says that this will take about ten minutes of cooking with constant stirring before it thickens. Logic dictates that double the volume would mean double the cooking time, especially if you use a large enough pot so that there is more surface area and less depth. Right? HA! My back is still killing me today because I stood over that stove for an hour and ten minutes before this got to temp and thickened lol. AN HOUR AND TEN MINUTES!! I wanted a back transplant when I was done . That or a taller stove. But… I’m full of buts today… it was worth it. I added some vanilla to this and the end result is a lemon curd that is sweet and tart and delicate and has a slight almost floral essence from the vanilla. Doing a double batch, I ended up with two pints of the most delicious lemon curd to put in my fridge… and
take back out and eat with a spoon cook with. THAT btw, will be happening later this week. I have a pie idea in mind that involves this curd, mascarpone cheese and all sorts of yummies. But for now; here’s the curd recipe. The regular recipe; not doubled.
Ina Gartens Lemon Curd
- 3 lemons
- 1 1/2 cups sugar
- 1/4 pound unsalted butter, room temp
- 4 extra large eggs
- 1/2 cup lemon juice
- 1 teaspoon vanilla extract (optional)
- 1/8 teaspoon salt
- Use a veggie peeler and cut the peel off of the lemons, making sure not to get any of the white pith. Put the zest and the sugar into the bowl of a food processor and pulse until the zest is very finely minced and mixed with the sugar.
- Cream the butter in a large bowl and then add the sugar mixture. Add the eggs, one at a time and then add the lemon juice, vanilla and salt.
- Pour into a large saucepan and cook over low heat, stirring constantly, until thickened, which will happen at about 170 degrees. In theory this will take about ten minutes. In reality, who knows lol. The double batch took me over an hour and I even upped the heat to medium at one point. Make sure you have a hot beverage near you and the radio on for company
- One thing the recipe didn’t mention is straining this but if you don’t, you will have a LOT of teenie tiny bits of lemon zest in it and the mixture, while it still tastes fantastic, won’t be smooth and creamy. So I strongly suggest straining this through a fine mesh strainer ( I LOVE my strainer) by pouring about a cup or two in it (depends on the size of your strainer) and pushing it through with the back of a rubber spatula. Clean it after every time you finish with a cup or two or it will get clogged and take forever. But straining it like this is worth the little bit of extra effort it takes.
- When strained, pour this into a covered container (I use canning jars) and store in the fridge.
- Use on scones, biscuits, in recipes or just off the spoon hehe.