Did y’all have a good weekend? We had a fabulous one. We are doing the big pre-move purge. There is something very rewarding about downsizing and organizing. I like moving to a new place and being semi-organized when we get there. It makes the whole process so much easier. The kids seem to adjust faster, and usually on the first night, we are all sleeping in our own beds. It takes far less time to unpack this way, and then we can move on and start to explore our new hometown. The best part of a new town is exploring it as if you’re a tourist. We try to treat each place we live that way, and we really get so much out of it. As crazy as this life is, we truly have been blessed to have the experiences that we have had because of it.
Kansas has been an experience, a one year move is tough. As soon as you get your whits about you and start to make a life for yourself, it is time to go. Kansas has grown on me, we got off to a rocky start. I do not love base living, and feel like a fish out of water most days, but I have fallen in love with Kansas City. It is about 45 minutes from us, and it is quickly becoming one of my favorite cities. This weekend one of my friends came to visit, and while I love cooking for people, I also love getting out of Dodge and trying one of the many amazing restaurants Kansas City has to offer. We hit up The Westside Local and had a great dinner. It was a great weekend.
Ready to talk about lemon curd? I have tried a few lemon curd recipes, but they were either too tart, too sweet, or too eggy. This recipe from Ina Garten is just about perfect. This one not only tastes delicious, but it is really easy to make. What do you do with lemon curd? Well, it is great on a scone, a filling for a tart, swirled into yogurt, or simply on a spoon. I just might have a great idea on how to use this lemon curd in the next few days, so be sure to check back. I promise you, it is worth it.
1 1/2 cups sugar
1/2 cup butter
1/2 cup lemon juice
Peel the lemons with a vegetable peeler. Add the zest to the bowl of the food processor.
Pulse until the sugar is very finely minced. The oils will come out and flavor the sugar.
Add the butter to the food processor.
Add the butter and cream until it comes together.
Add the eggs one at a time, with the machine running.
Add the lemon juice and salt. Mix until the mixture is pale yellow.
Add the mixture to a saucepan. Cook over low heat until it thickens.
You need to stir the whole time, it takes about 10 minutes. I do the important stuff while I am stirring, like read People.com. You know, catch up on the news.
You will know that it is ready when you dip a wooden spoon into the lemon curd, drag your finger across, and if the line stays, it is thick enough. Transfer to a container and keep in the fridge.