And the stockings were hung on the staircase with care.
I don't have a chimney.
And I couldn't find the red satin ribbon that I usually use to hang them. So I used poultry twine. What can I say, I'm a cook. I use what I have.
I couldn't bear to not hang TBHITW's stocking. TBHITW always called our stockings "socks". This was a point of contention with us. A Midwest versus East Coast kind of thing. He also called soda, "pop".. oy-ee-vay.
Maybe Santa will find it in his heart to put something in his sock.
I would like that; even if it is really a stocking.
Lemon Curd is expensive to buy but easy to make. If you want a treat on Christmas morning to top your waffles or French Toast or English Muffin or cheese cake or ice cream or whatever you eat on Christmas morning whip up a batch of this in the coming week or so. It keeps beautifully in your refrigerator for up to 3 weeks. It is sweet and sour - like this holiday is to me.Lemon Curd
: makes 2 cups (easily doubles)
3 lemons (unrefrigerated)
8 tablespoons unsalted butter (1 stick)
1 cup sugar
3 eggs, beaten well
Zest the lemons and mince the zest. Set aside.
Juice the lemons. Set aside.
Combine the zest, juice, butter and sugar. Place in a small saucepan or double boiler.
Cook, stirring occasionally until the sugar is dissolved.
Beat the eggs with a whisk. Add a small amount (2 tablespoons) of hot juice mixture to eggs to temper the eggs*.
Now add the egg mixture very (read very) slowly to the juice mixture. Make sure the heat is VERY low. (are you getting that I mean VERY?).
Cook, stirring constantly until mixture thickens. DO NOT BOIL. (about 10 minutes).
Cool slightly and pour into jars, custard cups or a sealable plastic storage bowl. (I like small jelly or mason jars for this).
Refrigerate and enjoy at will.
*A Cook's Notes: Tempering the eggs means adding a bit of the hot mixture to the eggs so that the eggs won't scramble when added to the hot ingredients. If you are patient you can do this!
PS: Tinsel by the fistful.Report a mistake in the recipe text