Ribeye with Broccolini and Beer Cheese Sauce

I love cooking in the new kitchen. The combination of the new pendant light and the hood provide enough illumination that the overhead lights aren’t absolutely necessary which allows the warmth of the tung-oiled pine counters to really wrap their cozy arms around you when you’re working at the stove.

These tv trays have been a part of so many projects over the years. I think we’re down to two of the original four now. I’ll replace them one of these days, but until then I really do appreciate the layers of paint, stain, and (now) tung oil that have accumulated over the years.

Phase One

The bases, counters, and major shelves are done. I’m hoping to get the final two shelves done this week. Both require boards longer than I can carry alone, so I’m dependent on the kindness of my neighbor.

There are still a few things to do…

  • Oil the hood shelf
  • Add corner round in the corners
  • Add crown trim
  • Add counter trim
  • Sew and install base curtains
  • Make hood duct cover
  • Install sink pendant light
  • Repair ceiling

Weekly Affirmations

About 18 months ago, after discussing issues surrounding my libido, poor sleep, and otherwise generally not feeling like myself, my doctor ordered a blood test and eventually prescribed weekly testosterone injections to make up for the hormone my body was lacking.

I’m not sure what the difference between me and a transperson is when it comes to taking hormones.

This sounds a lot like gender affirming care to me.


Three years ago we chanted defund the police because of the systemic corruption and classist racism that continues to ruin and kill people of color in our country for no reason other than the color of their skin and not because a tyrant king was throwing a temper tantrum.

Indict This.

As if the guy who’s personal lawyer went to jail, and who’s CFO went to jail, and who’s campaign manager–and deputy campaign manager, both–went to jail… and never mind the six or so advisers, fundraisers, and strategists of his who also went to jail…

Yeah, he’s the only innocent one.

I can’t wait till he gets grabbed by the pussy.

Preserved Lemon Curd

I needed a way to get lemon into an ice cream batter and figured that a lemon curd might make the most sense. The preserved lemons we started in February were ready so I figured I’d let them take center stage here (in the spirit of the pickled pineapple ice cream I cooked up a couple weeks ago).

It didn’t disappoint. For this batch I used two different preparations… one was a straightforward lemon, with no spice, and the other was from a small batch that got the addition of cinnamon, clove, and coriander seed. To be honest, I’m guessing at the measure for the lemon mash in the recipe below. In actuality, I used a quarter lemon from each batch. When I make this again, I’ll make sure to update this recipe.

Lemon curd takes a fair bit of effort, sort of like risotto. A minimum of fifteen minutes of solid stirring that’s rewarded with a perfectly luscious lemon treat with a ton of applications.

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Preserved Lemon Curd

  • Author: Bruce Hartman
  • Total Time: 50 minutes
  • Yield: 16 ounces (-ish) 1x


  • Preserved lemon takes regular lemon curd from amazing to the stuff of legends.
  • Adapted from the lemon curd recipe at Sally’s Baking Recipes.


Units Scale
  • 4 Large Egg Yolks
  • 2/3 cup Granulated Sugar
  • 1 tbsp Lemon Zest (about 1 lemon)
  • 1/3 cup Fresh Lemon Juice
  • 1/3 cup Preserved Lemon (mashed or pureed)
  • 6 tbsp Butter, cold (cut into 6 pieces)


  1. Add egg yolks, sugar, lemon zest, and lemon juice to the top of a double boiler.  Whisk continously while cooking until the mixture becomes thick and has the texture of hollandaise sauce (about 10 minutes, be patient).  If the curd hasn’t thickened any by minute seven, turn up the heat and continue to whisk.
  2. Once the curd comes together, add the mashed preserved lemon and continue to whisk for another minute or so to fully incorporate the mash. Remove from the heat and add the butter one pat at a time while continuing to whisk. The butter will melt slowly, return to the heat if necessary.
  3. Transfer the curd into a jar and seal with a lid. The curd will continue to thicken as it cools. Refrigerate for up to about 10 days.


  • Do not wash the brine from the preserved lemons.  It replaces the salt in the original recipe.
  • I like to use cold butter so that it very slowly and smoothly melts into the curd.
  • Make this a regular lemon curd by leaving out the preserved lemon mash and adding back a 1/8 to 1/4 teaspoon of salt.
  • I don’t pass this through a strainer because I like the little bits of lemon flesh scattered through the curd.  This was also initially cooked up for an ice cream batter that will be processed in a Ninja Creami.
  • Among other things, I use this curd in my Preserved Lemon and Lavender Ice Cream recipe.
  • Prep Time: 5 minutes
  • Additional Time: 30 minutes
  • Cook Time: 15 minutes

Keywords: lemon, curd, dessert, lemon curd