A Quick Update

In 2010, we moved back to the small town in Colorado that I never stopped missing while we lived in Mexico. Now I sometimes miss Mexico, but I wouldn't travel as freely as we did when we were there, camping out in remote areas and so forth.

Mexico today is in a period of change, and in many ways it is more dangerous now. That said, I have plenty of American friends who still live there very happily, just taking a few more precautions than they did in the past.

Just to say!


Visit Expedia…

Expedia is my favorite place to book airfare, and they handle hotels, car rentals, cruises, etc. I like the organization of the site for figuring out what flights I want. Click on the suitcase to take a look.

I was very pleased to win an award for this blog! Even better for you: click through for lists of all sorts of award-winning travel blogs.

Tripbase Blog Awards 2009

Tripbase Blog Awards 2009

Nov. 23, 20008 — Okay, I know that isn’t exactly the way the old saying goes. But it’s what happened around here this afternoon. It’s the time of year when our lemon tree goes bananas. We have banana trees too but they are not going bananas in this cooler early winter season. It’s getting into the 40s at night now, and the sunny 70s temperatures of midday aren’t lasting so long into the late afternoons.

garden-lemons But back on topic. For the next two or three months, we’ll have an abundance of lemons. Not those seedy sort of sweet things that a lot of our friends have but real tart lemons. Actually we haven’t bought lemons in years, as the tree keeps producing at varying levels all the time. The wind knocked a bunch of lemons off the tree this week so even after we gave a lot away, we still had a bunch in the house.This picture shows mostly green ones, but some ripen to yellow before falling.

"Lemon curd!" I thought. Don’t know why – I had never made it before and am not sure I have ever even tasted it before. But I googled lemon curd and found a bunch of recipes along with warnings that it could curdle and and need to be strained to remove unappealing bits of cooked egg white that hadn’t blended.

This was beginning to sound like too much work for my style of cooking when I can across an article about a foolproof way to make light, luscious lemon curd. That sounded good, so I printed out the article and the accompanying lemon curd recipe. It’s just lemon juice and a bit of grated peel, butter, sugar, and eggs.

I didn’t have a small pan with a thick bottom so I decided to double the recipe and use my big stew pot. It was a fair amount of mixing, and that was by hand, but the results were worth it. And it was foolproof.

Some lemon curd is in the freezer, and a jar is in the fridge. The article says it will keep a week in the refrigerator but I doubt ours will last that long. Too addictive!

It’s quite tart – yeah, I did use a little more lemon juice that the recipe called for, didn’t want to waste those lemons – sort of like the yellow part of lemon meringue pie on steroids.

I think it will become a regular part of our Mexican cuisine.

3 Comments from the old blog:
  • At November 23, 2008 10:59 PM,  Steve Cotton said…

    I am impressed that you have a lemon tree. A true rarity in Mexico.

  • At November 24, 2008 3:23 PM,  Amanda said…

    Sounds like fun. There are lots of lemon trees around here just out on the sidewalks. When we take walks my husband will snag some leaves for yummy tea.

  • At December 01, 2008 8:01 PM,  Paul and Robyn said…

    I too make lemon curd and I use it in pancakes. Pour your batter on the griddle, add a teaspoon of lemon curd then top with a bit more batter. Cook s you normlly would a pancake. They are GREAT. I have the cook at our home make them for our guests and everyone is just blown away by them. In the states I ue lemon curd too.

Comments are closed.

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