I realize that just the other day I said that more lemon bar pictures would be redundant, but I forgot that I took these. And I just couldn't let such luscious pictures go to waste! I do have a handy suggestion though, which justifies the superfluousness (superfluosity?). Follow the lemon bar recipe that I gave before, but substitute lime juice and lime zest for 1/3 of the lemon juice and lemon zest. It looks a little creepy at first with the lime zest, like tons of tiny caterpillars in your lemon curd, but once it bakes you can't see the green bits anymore, and it adds a nice zinginess to the lemon bars that lemon juice and zest alone doesn't add. So enjoy looking at these pictures (careful not to drool on your keyboard)--I hope they inspire you to make some lemon bars of your own!
Sunday, March 29, 2009
Superfluous Lemon Bar Pictures
I realize that just the other day I said that more lemon bar pictures would be redundant, but I forgot that I took these. And I just couldn't let such luscious pictures go to waste! I do have a handy suggestion though, which justifies the superfluousness (superfluosity?). Follow the lemon bar recipe that I gave before, but substitute lime juice and lime zest for 1/3 of the lemon juice and lemon zest. It looks a little creepy at first with the lime zest, like tons of tiny caterpillars in your lemon curd, but once it bakes you can't see the green bits anymore, and it adds a nice zinginess to the lemon bars that lemon juice and zest alone doesn't add. So enjoy looking at these pictures (careful not to drool on your keyboard)--I hope they inspire you to make some lemon bars of your own!
Thursday, March 26, 2009
Unmotivation

I've been feeling rather unmotivated about blogging lately...as you've probably noticed. At some point in the last couple of months it turned from "ooh, fun, I should blog about that" to "it's already been a week since I last blogged, gotta come up with something". I think it's perhaps because I've been in a bit of a culinary rut.
Not that I haven't been making good food...I have...it's just a lot of it is food I've already talked about! Offering pictures of more veggie tacos or more lemon bars or another batch of those addicting crackers just seems redundant.
Not that I haven't been making good food...I have...it's just a lot of it is food I've already talked about! Offering pictures of more veggie tacos or more lemon bars or another batch of those addicting crackers just seems redundant.
And I haven't read anything particularly inspiring lately...mostly because I have started watching way too much tv again! But I figure that tv will be over in another month or two, and I'll have all summer to catch up on reading....
So anyway, I apologize for the lack of interesting reading around here lately. I'm going to try to get myself out of this rut...I think I'm going to make biscuits this weekend, and hopefully sometime in the next week or two I'm going to attempt falafel, which I'm pretty excited about! So bear with me...and my overabundant use of ellipses...and hopefully I'll have some new and exciting recipes to try soon!
Wednesday, March 18, 2009
Favorites: Georgette Heyer
Sometimes in the book-snobbish world in which I work, I try to pretend that I don't love Georgette Heyer as much as I do. I mean, after all, she mostly wrote romances. How stultifying and non-intellectual! And the romance part I can't deny, probably 3/4 of her books are romances, with a few mysteries and a few non-fiction histories of Britain's royal family thrown in for good measure. But the thing is, they're good romances! No heaving bosoms or throbbing manhoods or any of the other cliches of the modern bodice-ripper genre, these are much more Jane Austen-esque.
They are true to their era, so much so that some people have a hard time reading them because Heyer uses so much 18th and 19th century slang. Her historical accuracy means that the characters follow the strict rules of propriety that held sway among the members of the ton in the Georgian era so you don't have to worry about what I term "awkward bits", and that as a bonus after reading several of her books you will know all of the answers on the "Georgian Era" category in Jeopardy! I also like how casually Heyer throws French words around in several of the books, apparently writing under the assumption that of course her readers will understand French.
Heyer's books are characterized by a plethora of minor characters who are hilariously annoying, main characters who are witty and erudite, and a convoluted plot that generally ends with two people getting happily married. There are a couple of exceptions to this: in one book the "True Love" marries someone else, and he settles for next-best, and a few of the mysteries and historical books don't have a love story, but generally speaking the books follow a predictable, but still delightful pattern.
This is a list I wrote a couple of years ago on amazon.com, which attempts to sum up my favorite Heyers. The Grand Sophy and False Colours are probably what I would call my two favorites, but it's really difficult for me to narrow it down. Every year I re-read two or three of her books though, and then once I've read them again they usually temporarily shoot up to the top in my estimation for a few weeks.
Speaking of re-reading old favorite Heyers however, brings me to my exciting Heyer news. There is one, and only one, of her historical novels that I have never read. Heyer tried to suppress The Great Roxhythe in the later years of her career, because she was dissatisfied with it. As a result, this Charles II era novel is veeeery expensive online. Two years ago the cheapest one I could find was $250. But luckily a lot of Heyer's books are being reprinted right now, and a relatively cheap hardback edition can now be found for less than $40, hurrah!
So The Great Roxhythe arrived in the mail yesterday, and I greedily opened the package and read the first chapter. And then I had to put the book down because I want to savor it. After all, it's been 14 years since the last 'new' Heyer for me, and this is the last new one ever! Unless she starts publishing from the grave, but since that seems unlikely I'm going to read this slowly. At least that's what I'm telling myself, but I have this Friday off of work, and somehow I'm suspicious that I may end up devouring it all. But either way, I'll let you know how it was.
Wednesday, March 11, 2009
Lemon Bars: Citrusy Fabulousness
I adore lemon bars. Lemon desserts are among my favorites: lemon meringue, lemon sorbet, lemon icebox pie, I love them all. But there's something special about lemon bars. Maybe it's because I lived in Texas for so long, I think lemon bars are more of a southern thing, but I really love them. They're sweet and tangy and flaky on the bottom, with just enough powdered sugar on the top to drift all over your lap if you happen to laugh while eating one. They're good warm and sticky, but I love them cold. When they're cold something magical happens: the lemon curd part is still sticky, but it melts in your mouth along with the flaky crust. I highly recommend that you make yourself a pan of these, stick them in the fridge and wait about half an hour, and then devour them!
Lemon Bars
adapted from the Better Homes and Garden Cookbook
2/3 cup butter
1/2 cup powdered sugar
2 cup all purpose flour
4 eggs
1 1/2 cups granulated sugar
4 tablespoons all purpose flour
1 teaspoon lemon zest
6-8 tablespoons lemon juice (to taste)
1/2 teaspoon baking powder
powdered sugar for dusting.
Preheat oven to 350 degrees. In a medium bowl cream butter and powdered sugar. Beat in the flour till crumbly, press the mixture evenly into a lightly greased 9 x 13 baking dish. Bake at 350 degrees for 15 to 18 minutes, or until lightly golden.
Meanwhile, in a medium mixing bowl combine the eggs, the granulated sugar, the flour, lemon zest, lemon juice, and baking powder. Beat two minutes, until smooth. Pour the filling over the baked layer (while the baked layer is still warm). Bake for 20 minutes, or until center is set and top is just starting to brown. Cool on a rack, dust with powdered sugar, store in refrigerator. Makes 2-3 dozen bars, depending on whether you like them ginormous or regular sized.
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