lemon curd cake

I wanted to start documenting what I was making, so I could come back and see where that dish in my mind was coming from. So I'm starting today. I'm not sure how this will all work out as a real document. I love pictures of food, so it will be great for me.

Here you see a typical day in the kitchen. No space for setting anything down. The light is good. Nice view of the yard and a cool spring breeze today. Great! No foggy windows from the cooking. Rory's meal is up front on the counter, then there's pistachio's that are slow drying and the remnant dishes from the lemon curd cake that's in the oven.

Here's a close up of the pistachios. They were raw. I've soaked them for 24 hours in a light brine and now they're in a 100 degree oven for 12-24 hours. The soaking makes the nuts more digestable and allows all the good stuff that's in them to be accessed. Right now they're still a bit wet, but they are tasty. Rory can't keep his hands off 'em.



Here's the rest of Rory's lunch. He's not so sure about the red cabbage. The tempeh has been skipped today too. But the asian rice noodles...yum.


This is the oat-sunflower seed-currant mixture that I'm trying to soak as well. I'm starting my first week as snack leader at the Parent run Coop we belong to. I'm making energy balls. Whooo boy.



And the lemon curd cake is in the oven.



Here's the recipe. It's from "Serena, Food & Stories' by Serena Bass



Right now I've exceeded the cook time by a whole 10 minutes and the center is still like pudding. Who knows.