I made chicken parmesan on Thursday night. It was really, really good. I’ll post the recipe later. I’m currently making bread- Alton Brown’s bread from Good Eats. I’ll let you know how it turns out. I may make lemon curd as well, while the dough is rising.
I did make lemon curd, using lemons from Grant and Val’s trees. Thank you! Tasty stuff. I left out the lemon zest for a smoother texture. And let me tell you, a good way to deter door-to-door religious folk is to answer the door while whisking a steaming bowl of yellow. “Oh, I don’t have time for this now. If I stop stirring, this’ll turn into scrambled eggs. Sorry!” Curiously enough, they only come when I’m cooking. Last time, I was elbow-deep in dough.
Hee! Oh, my bread has just come out of the oven. Three-quarters of it is pretty, but it looks like it has a tumor or something in the remaining quarter. I think I need to work on my loaf-slashing technique.