Hi there folks..I hope that you all are having a lovely week thus far.i have spent my weekend and part of this week out in my garage going through boxes upon boxes of items that I had packed for the move...decided that there had to be more things that we could avoid moving and that we could live without..and boy was I right. Goodness gracious! I now have 1/3rd less boxes packed up and a huge pile of things gathered for a garage sale.
I still have a few boxes left to go through the remainder of this week, but what a relief to have cleared out a fair amount more of unwanted items.
I've taken the blog here back to the original format with the hopes that I'll be able to actually get on here to post as normal. After trying to spruce things up a bit I was unable to post on here or anything with the blog..so maybe just maybe going back to the original format might fix that for me.
The tropical storm that blew through here luckily did no damage, we simply received some much needed rain from it.
Along with trying to clear out our garage, and to get some things accomplished on the home front...I have also been busy trying to get the next issue of "Small Town Living" together. Writing an article and then trying to get submitters coordinated to get their submissions in on time. Sometimes that part of things is very, very frustrating for a magazine publisher...the getting the submitters on board and in gear to get things in on time
..this month has been frustrating to say the least on it . Ahh well..I really hope though that this issue is enjoyed by our readers.I just hope that the next issue goes a bit smoother than this one has in getting things together for it.
Here is a recipe to share this week:
3/4 cup sugar
1/4 cup cornstarch
1 cup light cream or half and half
1 cup whole milk
3 large egg yolks,lightly beaten
1 1/2 T. finely grated lemon zest
pinch of salt
1/2 cup fresh lemon juice,strained with pulp and seeds removed
2 T butter at room temperature
In medium saucepan whisk together sugar,cornstarch to remove lumps.Add milk and cream,whisk til smooth.
Add egg yolks,lemon zest,and salt.
Cook over med.heat stirring frequently and then constantly.Until mixture coats the back of a spoon.(about 5 to 10 minutes)
Remove from heat,and stir in the lemon juice and butter.Position a mesh strainer over a heat proof glass bowl and pour pudding into strainer.. Use a spoon to push it through th strainer, sieving out the lemon zest.
Let cool to room temperature.Cover with plastic wrap and let chill at least 2 hours.
Serve chilled.6 servings.
Have a great week!
~The Garden Goose!~