Happy Eastertide!
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Happy Easter to those of you who celebrate it!
It's my second favorite holiday after Christmas. I celebrate today and the next seven days don't mean much to me.
It doesn't feel like Easter this year. Two of RM's close relatives are nearly on death's door, RM has an infection covering an eyeball, his eyelid, and a small part of his face. Nobody's been able to plan anything.
I just re-started my fast at 4:20 a.m. (pure coincidence).
I'll break it if RM's mother and sister cook an Easter meal. I doubt it because I think his sister would have said something yesterday.
There's always next year.
Happy Easter!
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Got an Easter text from RM's mother saying we could come get food. RM irritated me to put it mildly before leaving to get it and told me I couldn't have any. It wasn't his food or invitation. I said that's fine, you can't have anything of mine, you can't borrow anything of mine, and told him he was about to learn the meaning of "mine." Let him live on the street. I never had any control of the path he chose anyway and it's not my problem. He makes it a point to ruin every holiday.
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I had guests for dinner. The table laid out:
For dessert, I made a new-to-me recipe, a no-bake lemon cheesecake, and it was delish! Tastes very, very much like lemon merinque pie without the meringue (great for those who love lemon but not the meringue). I made the lemon curd Friday and made the cake last night. Will certainly be making it again.
Link to video
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@bernard You certainly know how to create a welcoming setting! Love the china and depression glass.
Nice work! And thanks for the recipe. Mr wtg loves anything lemon. And anything cheesecake.
@wtg Thanks! The china is Lenox Rutledge (discontinued). It's very spring pattern and I take it out only at this time of year. Years ago I found a set of 12 place settings and a few serving piece at a local shop for $99! I couldn't believe it. Replacing a single dinner plate now will run about $45.
The lemon curd recipe I use is this one. Very easy. OR you can just buy a jar of the stuff.
Lemon Curd
1 cup sugar
6 Tablespoons soft butter
2 eggs
2 egg yolks
2/3 cup lemon juice
1 Tablespoon lemon zestCream the sugar and butter together. Add the eggs one at a time, incorporating each one well. Add the eggs yolks and incorporate. Add the lemon juice and mix well (the mixture may curdle when you add the juice, it's fine and will straighten itself out while cooking). Cook on low heat, stirring, until thick and smooth. It can take a little while. Do NOT boil. Remove from heat and stir in the Tablespoon of lemon zest. Cover with plastic and chill. It will thicken even more as it cools.
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