New Name -- New Blog

Hey friends -- I've moved. PLEASE follow me at the following blog:

http://rachelnoah627.blogspot.com/

What is it about fall that is so superior to the other seasons for me? Each have their beauty and magic, but fall makes me feel the most alive. The colors, the clothes, the baking, the holidays. I am so excited to get home tonight and put out a few little peices of Fall decor I picked up at Pier 1. Here's a sneak peak of my findings before I actually put it all together.

Lemon Curd

Never in a million years did I think you could just MAKE lemon curd. Nor did I ever imagine I'd eat any...unless it was on a lovely scone... which I've heard is divine! I'm eating alone tonight and was settled on cereal. But I decided to take a look-see in my pantry and behold...a sad little box of Vegetable Biryani Paste just waiting to be tried. I picked it up at the grocery store because I had learned to make the dish from scratch and wanted to see how it compared. However, after getting it home I realized the directions look way more complicated than a box meal should be so I've neglected it. However, on this lonely night when adventure is my only companion I did a mental check list of my veggies and decided I had what I needed. I diced the veggies and got them marinading in the paste...then read the next step -- add 2 1/2 tbsp lemon curd. Can you make lemon curd? Why yes you can! Did I expect it to turn out right on my very first attempt...no. But folks -- I had the simple ingredients it called for and was finished in no time...and it's DELISH. If you ever have the nerve to try it out, here's the recipe I used. (I cut it down to 1/3)

Lemon Curd Recipe:

3 large eggs

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

1 tablespoon (4 grams) finely shredded lemon zest

3/4 cup (150 grams) granulated white sugar

4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

Directions:

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce

) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

Makes 1 1/2 cups (360 ml).


Read more: http://www.joyofbaking.com/LemonCurd.html

"Day Off"

I love Thursday and Friday. When I was first informed that my hours were being cut in half, I was nervous about making ends meet. Noah and I have managed and I've been able to relax a bit and not feel guilty about working only 3 days. Anyway -- when I close up the office on Wednesday I get giddy about the to-do list I've compiled for my "days off".

Today:

Get pot roast in slow cooker...It feels strange crackin open the wine before 10 a.m. :)


Start online bookstore on half.com


Try to replant and salvage my $1 mum plants.


Sort files in home office (years worth between Noah and myself)


Trip to dry cleaner / Laundry