Iron Chef

While engaging in my usual Sunday evening activities (this summer it's been watching HGTV and Food Network), I saw a flash of a name on Iron Chef. I tuned in mid-challenge, so I didn't hear who was challenging Bobby Flay. He looked vaguely familiar but I couldn't believe that anyone I knew would be on Iron Chef. Way back in 1984 when I ventured out of the heartland and into South Florida, I had a part time job at a Holiday Inn. John Vinczencz was the chef at Maxie's, the wildly popular (with the early bird crowd) restaurant at the HI on Powerline and Commercial. He was very young and very arrogant, but was amazing in the kitchen. Read more about his restaurant at http://johnnyvlasolas.com/.

Fancy Pantry

Lemon Curd

A cousin to jams and jellies, this versatile preserve has an elegant simplicity that'll please your palate.
Written by Christina Simone

5 large eggs
1¾ cups sugar
1¼ cups lemon juice, about 4 large lemons
¼ cup lemon zest, about 3 lemons
1¼ cups unsalted butter (2½ sticks), cut into small pieces
Whisk all the ingredients, except the butter, together in a large heat-proof bowl. Stir in the butter and set the bowl over a pot of simmering water (creating a double boiler). Maintain a gentle simmer over medium-low heat. Occasionally stir with a whisk and be certain to scrape down the side of the bowl, using a rubber spatula, until the mixture thickens and reaches 160°F--45 to 60 minutes. Strain the lemon curd through a fine-mesh sieve into a clean bowl and stir occasionally to cool completely. To cool quickly, set the bowl of curd over an ice bath and cold water and stir occasionally. Store refrigerated in an airtight container for up to 1 week. Serving suggestions: Try any of these for an easy treat; fill a tart shell with cold lemon curd and sprinkle with fresh berries. For breakfast, spread lemon curd on scones, toast, or warm muffins. Make a light lemon cream by folding ½ cup whipped cream into ½ cup lemon curd and serve atop fruit or cake. Makes 2 1/2 cups

This recipe is from the Country Living website http://www.countryliving.com/

Lemon curd--although a rather odd name for a wonderful treat--is such a refreshing summertime pantry food. Handy to have on had for quick desserts, and as an alternative to jam on toast. Try it...

Sunday Morning

Big rain last night...just enough so I didn't have to water my new plantings. I'll post pictures in a few days, as soon as the plants acclimate...

Bruschetta for dinner last night with fresh cuttings of basil. Yum!

Today's Agenda: scatter a few seeds...nasturtiums, more basil (can you ever have enough??), maybe a zinnia or two. I filled all of my pots with new soil before I dumped the remainder into the last whiskey half barrel. Ready to go...