Blame It On The Lemon Curd: Musing On The Interconnectedness Of Then & Now

January 14, 2025July 2, 2025 / Ally Bean / 267 Comments

Streetlight on Snowy Day [image created using Waterlogue App]

The Then Part

I DECIDED TO RETURN to writing this personal blog last week while I was making Lemon Curd on a cold snowy day.

No joke

I was using a double boiler, stirring the sugar, egg, butter, and lemon juice that join forces, over heat, to become Lemon Curd. It’s a slow process, that requires nothing more than patience and the ability to keep stirring the ingredients to combine in such a way as to “coat the back of the spoon.”

Standing there at the stove my mind wandered and I remembered who taught me how to make Lemon Curd.

Liz, an acquaintance who’d grown up in Australia, clued me in about how easy and economical it is to make. I met her decades ago when we were citizen volunteers working on a committee to put together a yearlong celebration of our town’s bicentennial.

• 🍋 •

SHE AND I HAD the honor of finding out how much the local country club &/or restaurants would charge for hosting a fundraising that was to be an afternoon tea. We ended up with this assignment because were the only two people on the committee who had been to an afternoon tea in England.

Uh huh

Well, in the process of talking with various establishments we learned that most people in this small town didn’t know what Lemon Curd was. This was something we felt should be at an afternoon tea: me because while studying at the University of Exeter for a term I’d had it at afternoon teas, Liz because it was a normal part of her Australian childhood afternoon teas.

Thus we found ourselves explaining, multiple times, that Lemon Curd isn’t cottage cheese embedded in lemon Jell-O, instead it’s a creamy lemony spread for toast or scones eaten in lieu of raspberry jam or apple butter or grape jelly.

In the end the head chef at the local country club allowed Liz and I into his kitchen so that she could teach him how to make Lemon Curd— which she did. And because of his willingness to learn how to make it the event was held at the country club to rave reviews.

Huzzah!

But most importantly from my point of view, I learned how easy it is to make Lemon Curd. The recipe for which is at the bottom of this post, should you be interested.

The Now Part

YOU MIGHT BE WONDERING, how did this memory prompt me to get back to writing this personal blog?

You see, while stirring the lemon curd, in an unexpected introspective minute, I realized a few things about myself and how this personal blog fits into my current life:

I am grateful and amazed by how lives intertwine and how positive influences can guide you forever.
I am at my best when I’m looking for and acknowledging how interconnected we are, in real life + online.
I am happy and contented when I have a place, like this blog, to share stories + research + insights from my life.
I am peaceful when I let easy things be easy, like writing a blog post about whatever interests me in the moment.

And with that, I’m back to blogging here for a while longer. I’m ready to connect [interconnect?] with gentle readers + kind lurkers and shall do so in this moment by sincerely asking the most obvious question ever asked:

WHAT’S NEW WITH YOU?

• 🍋 •

LEMON CURD

1/2 Cup lemon juice

1/2 Cup sugar

3 eggs, lightly beaten

6 Tablespoons unsalted butter, melted

In a blender, combine juice and sugar blending on high for about 15 seconds. Then add eggs and blend for another 15 seconds. With the blades running, slowly pour in the melted butter and blend for 30 seconds.

Pour the mixture into a double boiler saucepan and bring to a low boil over medium heat. This may take several minutes. Stir frequently.

As soon as the mixture reaches a boil, lower the heat to just above low and stir constantly for 2-3 minutes until the mixture resembles a shiny pudding. It should coat the back of your spoon.

Pour into ramekins or a bowl. Let cool a little before serving.

Keeps in the refrigerator for up to two weeks. Freezes well.

Beep Beep! Roadrunner, The Coyote’s After You! 7 Random Things To Tell You On A Wednesday

April 24, 2024April 25, 2024 / Ally Bean / 203 Comments

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1. I am agreeing. Social connectedness can take on many forms. I read THIS article about lively front yards that include any items like, but not limited to, garden gnomes, porch swings, plastic flamingoes, little free libraries, and assorted other decorative stuff. The conclusion was that: “residents who expressed themselves with items in front of their house reported feeling a greater sense of place.”

2. I am enthusiastic. What beach reading books are to summer, ‘Bunny Rabbit’ TV Shows are to your mental health. Bunny Rabbit TV shows aren’t literally about rabbits, they are shows that give you a lift, not requiring more from you than your willingness to be distracted in a lighthearted way from your woes. I grok this term, enjoyed the article and the comments that followed, and haven’t stop thinking about which TV shows to put on my list since I read about this idea.

3. I am ditzy. In my ongoing attempts at being mindful of water usage, I pour the end of our glasses of drinking water onto the houseplants. Welp, in a moment of *duh* I poured the remains of a flavored club soda [San Pellegrino Dark Morello Cherry & Pomegranate to be exact] onto a large pothos. And within days the plant turned yellow-ish and began dropping leaves. Yes, I murdered a plant.

4. I am laughing. According to my results from the Pottery Barn Style Finder Quiz my decorating style is Farmhouse: “rustic woods, hardworking metals, and sprinkles of barnyard whimsy.” Me thinks not. While the metals around here may be hardworking [not sure what that even means] the wood is refined and there is NO barnyard whimsy here. As if.

5. I am enthralled. I’ve learned that after soccer, badminton is the most popular sport in the world. Who knew? As such there is scientific research about which shuttlecocks, also known as birdies, are best: ones with duck feathers or ones made of nylon. Learn more HERE about findings that “may represent a new arc in the history of the beloved sport.”

6. I am indulging. I decided that I NEEDED something sweet to eat, something devoid of nutritional value. So I scrounged around online and found this Strawberry Rice Krispie Treats recipe that adds freeze-dried strawberries to the classic recipe. Divinely delicious.

7. I am entertained. I stumbled over this website, MovieGrid.io, that offers a daily online challenge about movies. Titles of said. Dates premiered. Stars in movies. You have 9 chances to answer 9 questions correctly which, if you do, creates a completely filled-in grid of 9 movie posters, NOT like what you see immediately below.

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QUESTIONS OF THE DAY

What gives you a sense of place? Is having one important to you?

What’s on your Bunny Rabbit TV Shows list?

If you take the PB style quiz, what style do they say you are? Do you agree with the results?

When you want something sweet to eat that is devoid of nutritional value, what do you turn to? Are you on Team Rice Krispie Treats with me?

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Glimpses Into A 1980s Presbyterian Community Cookbook & A Peek At Angelic Little Me

April 9, 2024April 10, 2024 / Ally Bean / 232 Comments

And now for something completely different…

My mother collected cookbooks. The following is a church community cookbook, a fundraiser, from the 1980s. She didn’t contribute anything to it, but dutifully bought one. I’ve shared a few glimpses into it along with a group photo of little Presbyterian angels that included me.

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• On the front of the cheerful yellow custom cookbook is a lovely drawing of a generic, one presumes Presbyterian, church.

• My mother used to make this recipe for Crunchy Scalloped Turkey. It was tasty in a mushroom-soup-cracker-crumb sort of way. You understand, different times.

• This is a recipe for Blueberry Salad that I can swear on a stack of Bibles my mother never made. No way would she have put pie filling, sour cream, and [Jell-O brand?] gelatin together. Nor would I. Would you?

• Here is a Worth Remembering page featuring advice about how to clean house. My favorite idea is: “Wash old powder puffs in soapy water, rinse well and dry thoroughly. Then use them for polishing silverware, copper and brass.” Truth bomb, I have no powder puffs BUT if I did by cracky, I’d do this.

• Above is a Poetic Contribution to the cookbook. What would a church cookbook be without a hint of sanctimonious snark*? After Esther’s first rhyming stanza she shifts into a rhyme-less warning about bad breeding.

• Here is a close-up of my thick cute cat-eye glasses that measure 4.75″ wide x 1.25″ high. The little curves on the bows held the glasses securely around my ears thus keeping the glasses attached to my wiggly little self.

• And finally here is a photo of the First Presbyterian Cherub Choir in which you can see me over to the left in the front row wearing said cute little glasses.

~ QUESTIONS OF THE DAY ~

Do you have any community cookbooks? If so, did you buy the book, receive it as a gift, or inherit it?

Thinking about how you approach recipes in general, do you follow the instructions religiously or do you wing it adjusting the recipe as you go along?

Did you wear eyeglasses [aka spectacles] as a child? And how did that make you feel? Do you wear them now?

~ • ~

* Another delightful example of snark from an 1890s Presbyterian cookbook found here.

In Which I Say Aloha: Metaphysical Motivation + Mango Madness

March 28, 2023 / Ally Bean / 254 Comments

Photo by Shutterbug75 on Pixabay

Talking About Metaphysical Motivation Here

Years ago I had a yoga teacher who based each week of her class on one of the Seven Huna Principles. Are you familiar with them?

I’d forgotten about them but I found them lurking in a folder in my desk drawer where I’d tossed the folder in one of my many scattered moments. The folder contained a formal list of the principles attributed to Serge Kahili King and some of my hand-written notes about them.

Allow me to explain.

According to an article HERE at LearnReligions.com*, in the Hawaiian language ‘huna’ means ‘secret’ as in connecting to your highest self. By using the Huna Principles as guides to better personal understanding, you can “bring about healing and harmony through the power of the mind.”

I’ve listed the principles first with the Hawaiian word, then King’s definition of the word. In the brackets that follow I include information from my hand-written notes, the source of which was that yoga teacher years ago.

THE SEVEN HUNA PRINCIPLES

IKE – The world is what you think it is [This is awareness as in SEEING]

KALA – There are no limits, everything is possible [This is freedom as in CLEARING]

MAKIA – Energy flows where attention goes [This is concentration as in FOCUSING]

MANAWA – Now is the moment of power [This is persistence as in PRESENCE]

ALOHA – To love is to be happy with [This is joy as in BLESSING]

MANA – All power comes from within [This is confidence as in EMPOWERING]

PONO – Effectiveness is the measure of truth [This is wisdom as in DREAM-WEAVING]

Bingo Bango That’s Our Mango

For me this year March Madness has been Mango-centric.

My infatuation with mangoes started years ago when we visited Hawaii. Sure, when you think of that state pineapple gets top billing, but Hawaii also grows the yummiest mangoes that ever were.

I’m always on the lookout for recipes that involve fruit mangoes**.

Thus when I saw a recipe in The Washington Post’s Voraciously food section, I was intrigued. The recipe was for Mango Pudding [available HERE on the other side of a paywall that just goes to prove that Mr. Bezos is mean & greedy]. I tried it and it’s easy to make because you use a blender. I’ve made it a few times now, tweaking it each time to add a bit more flavor.

Then while researching something else I stumbled over a recipe for Mango Pie not hidden behind a paywall, available HERE on THE WOKS OF LIFE. It’s like a peach pie with similar spices and a top crust. It looks and tastes yummy with whipped cream on it, of course.

And finally last week I found a food network recipe, available HERE sans paywall, for a Mango Bellini. This seemed like a no-brainer. I can’t figure why it never occurred to me to make one before, so I rectified that situation and made one. Then another one. Quite tasty, say the residents of Casa Bean.

* This article has what it calls a Reference Library section at the end so if you want to learn more about Huna go there.

** Should you want to know a little more about why I refer to them as “fruit mangoes” read my answer to Cee’s 2017 Share Your World question: What quirky things do people do where you are from?