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.
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.
We celebrated completion of major construction in the kitchen by driving to Urbanna to shuck some Jacob Crab Claws and nosh on delicious fried fish, scallops, shrimp and onion rings. It was a beautiful drive with gorgeous weather.
I made a few nice pictures and got kissed by a pretty girl.
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.
I racked the pineapple wine a final time and syphoned off a taster for myself. We’re prepping for a final push on the kitchen facelift. Our goal is to get most of it done over the coming four-day weekend. Your well wishes are appreciated.
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…
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.
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.
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.
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.