Croke Park Sunrise
This was the sunrise out the front window this morning. There’s a knack to sun photography that I haven’t got (due to utter lack of looking up how to do it followed by practice) but I thought this captured the colors pretty well. And I should probably save it for a later Kitsnaps kind of post, but I thought it was pretty enough to show you right now. :)
In other news, well, it’s 9am. I have no other news yet. :)
I was thwarted yesterday. First the buses were badly timed/already buggified, so we ended up not going out to the farmer’s market, where I’d intended to get lemon curd from the award-winning lady who makes it. But we went downtown instead. Rats.
But then! I got to go out to the market later! Hoorah!
Except the lemon curd lady wasn’t there. *despair*
But! I had lemons. So today I made lemon curd.
It’s only the second time I’ve made lemon curd. I’m not at all confident it’ll set up (because last time it didn’t), but it sure is a beautiful color and full of flavoids. OMG. My tongue waters at the very thought of it. I did forget the vanilla that this recipe called for, so it may be a bit sharper than ideal, even, but to make up for it, I made twice as much as the recipe called for. :) And very sensibly, I canned (well, jarred) it so I don’t have to eat three cups of lemon curd in a week. :)
(Actually, I oughta ask Chaz if he’s got a lemon curd recipe, since it seems like something that would be right up his alley, and my Meta Given’s cookbook (strangely) hasn’t got a recipe for it. I used one from The Joy of Cooking, which is not a cookbook I’m all that overwhelmed with.)
Ooh! Hey! It set up! Look! Lemon curd!
Super, super zingy lemon curd. Which is not quite as smooth as it ought to be. But still, it’ll be good in oatmeal. :)
I had a chicken carcass, and I thought making a big pot of chicken stewp sounded like a good idea. I was right. :)
The recipe as follows:
1 roast chicken carcass, steamed & stripped
all attendant juices & fat from both roasting & steaming (or chicken stock), up to 4 cups
1/3 c flour
1 c onion, chopped
1-2 c carrots, chopped
2 (or whatever) c chicken
1 tsp each of:
1 c sweetcorn
3 c chopped potatoes
1 c brown mushrooms, sliced
1/2 c celery, chopped
Heat your chicken fat in a large saucepan. Slowly whisk in the flour until a thin gravy has formed. Add stock/juice slowly, continuing to whisk until all stock has been incorporated. Add everything but the mushrooms and celery. Bring to a boil, then allow to simmer a while, stirring often enough that it doesn’t all stick to the bottom of the pan. Five minutes before you want to serve it, add the mushrooms and celery.
Serve with biscuits or fresh bread.