That is what my father called it when my mother got busy around the house and in the kitchen, and that is what you do when it rains endlessly for 3 days.
I don't think I have spent so much time indoors in years. I did manage to get outside for a short period of time yesterday when the rain and drizzle held up for a few minutes. I transplanted some Napa cabbage seedlings. I should have a great crop judging by the number of seedlings which came up. It began to rain again and then I was back in the house.
So what was I up to, you may ask.
You may remember my really great crop of Meyer lemons. The trees are now in the potting shed keeping warm and dry. The lemons are ripening gradually and I have begun to use them.
I have made two batches of lemon curd. Most of it will be given away as gifts but we have already enjoyed this delicious treat over Chobani natural fat free yoghurt. A spoonful of this curd over the top and a few berries is heaven.
Here's the recipe in case you would like to try it.
Mrs Beaton's Lemon Curd
3 large eggs
3 oz butter
grated rind and juice of 2 lemons.
Whisk the eggs and add remaining ingredients to the basin of a double boiler. (No double boiler, then use a bowl over pan of hot water making sure that you don't let the pan touch). Stir continuously until the curd thickens. Watch carefully as the eggs will scramble if you let it get too hot. Pot up in warm sterilized jars. Lots of ways to use the curd; on pound cake, in a jelly roll, over ice cream and on toast. Yum.
Wondering what else I could do with my Meyer lemons I came up with this website at the LA Times. 100 things to do with a Meyer lemon and even more here at Becks and Posh! No, that's not David Beckam and Posh Spice writing about Meyer lemons but you have to take a look here at all the recipes. I'm going to be going Meyer lemon recipe crazy! Maybe I can center a whole meal around Meyer lemons like my friend in Boise who centers her whole meal around garlic when she harvests her garlic crop. Garlic ice cream indeed!! I digress. This is a really interesting web site if you are at all interested in food and cooking.
I picked all my peppers this past week before the frost destroyed them. They have been ripening in the kitchen. Today I will roast them and freeze for later use.
I made a large batch of beef stew and a big pot of great northern beans. A good night for that, tonight.
I made toffee, sugar coated roasted pecan nuts (thanks Elaeanor), wrote Christmas cards, wrapped Christmas gifts, knitted. That's enough nesting for the day.
Blooms at the Nursery
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