peas and beets
Horsie Girl and I made lemon curd. First, combine 5 farm fresh eggs with 1 1/4 cups of lemon juice (meyers from the farmer's market), 1/4 cup zest, 1 3/4 cups sugar.
Now add 2 1/2 sticks of butter, and cook very slowly over hot water for about 50 minutes, or until thick.
Now strain through a sieve, and stir until cool. Keep in the fridge for up to a week. Eat slathered on toast, cake, scones, biscuits and/or off the back of the spoon. For real lemon lovers only. Try it layered on a tart shell with whipped cream and berries. Great with tea.
I think I mentioned in my last post that some knitting was happening. I started a poncho for my friend Jen. She in turn was to donate to my Team in Training event. Her's is coming up in just a couple of weeks. She will be running the San Diego Rock n Roll Marathon, the same one I did last year.
She picked out this yarn for the soft hand and soothing colors. It's a little squeaky for my taste, but knits up incredibly soft and light, good for cool summer nights on the beach.
Tomorrow, some thrifting finds, and some sewing revolutions! Now back to that curd...