Whisking
Annie & Alison Newsletter #19
I wrote this stream-of-consciousness type essay a few months ago, unsure if it would ever live anywhere. Well, it’s late on Friday night and my creative well is nearly dry. So here is my first tiny essay from the “Life is often a lot like…” food essay series that I’ve been slowly working on over the course of this project…
Life is often a lot like making lemon curd. First, you must decide to make it. Out of all the ways to use your leftover egg yolks, you must choose something. So you choose lemon curd because you like things tangy and sweet.
Now to make the curd. The lemons must be de-seeded and squeezed. By the fourth lemon, your hands are stinging. But you choose to press on. The seeds are tedious, but you have the time. The sugar is almost out, so you supplement with coconut sugar, unsure if it will make a difference. You’re growing more comfortable with improvisation.
The stove turns on and the stirring begins. But wait, the butter. It’s not lemon curd if there isn’t any butter. You dash to the refrigerator, grab your tiny cutting board and cube the butter with all intensity, no pleasure. Drop in the butter and you’re back on task. You stand there by the hot stove and whisk. Whisking and whisking with furious repetition. The clock ticks along, and you wonder what to think about. Should you whisk clockwise or counter? Are you whisking fast enough? What are you hoping will happen, again?
It’s hard to tell if any change at all is occurring in the pot. And just when you think you should give up, and your arm feels like it may well fall off, you notice the curd does look slightly thicker, as a few tiny bubbles appear on the surface. You could have missed it, but you chose to look.
The next sixty seconds are a blur as you fly through your cabinets searching for a strainer and a suitable container. You grab the pot, and with a spatula, coax the curd through the fine mesh. You have to wring out your work through the tiny holes to prevent bits of egg and lemon zest from dripping past.
Do you dare dip your finger in the hot custard? It’s bursting with sour and finishes with sweet. Everything is dashed in the sink, save the curd in its dark blue bowl. The curd needs to chill now. You cover the bowl and put it in the refrigerator next to the leftover roasted tomato sauce in its recycled takeout container. Life is often a lot like making roasted tomato sauce...
This week’s reviewed recipes…
Crushed Baby Potatoes with Scallion, Celery, and Lots of Dill
Grilled Trout with Green Goddess Butter (A Whole Fish! Yes, You Can!)
113 recipes cooked, 112 to go. That’s right we’re HALFWAY THERE.
During this week of cooking…
I learned… that there IS a way to enjoy potato salad: ditch the mayonnaise, embrace golden potatoes, add lots of lemon juice, and befriend Dill. He won’t let you down, especially when it comes to potato salad.
I listened to… Christianity Today’s “The Rise and Fall of Mars Hill” podcast series. It chronicles the journey of a well-known Seattle church and its lead pastor, who became intoxicated with his own power, leading to his, and the church’s demise. I’ve found this series to be insightful about why our culture gives so much power to certain pastors, and how that power can be abused. I’ve said here before that I have hope for the church, but I also recognize its deep flaws.
I watched… bits and pieces of the Olympics. Despite the surrounding criticism this year, I still find it incredibly inspiring to watch athletes put everything on the line to excel. I’ve especially been encouraged by this year’s Refugee Olympic Team. These athletes have accomplished amazing feats, against all odds.
If you’re hungry for lemon curd, I can highly recommend Trader Joes’ version. If you’re hoping to make your own – don’t say I didn’t warn you about the amount of whisking!
xo,
Annie
