lemon, blackberry, ginger cake

“…yeah, dad, the car’s been making this awful, sputtering noise for the last few hundred yards. But we made it up to the orchard and into a parking spot, at least. I’m about to call the guy and I guess we’ll have the car towed back to grounds. What a birthday.”

And so then we waited. Hot apple cider in hand, a bag or two of peanut brittle tucked away, and a container of apple cider donuts sitting on the hood of Matt’s poor old car. The poor old car who endured her – debatably – untimely demise on a breezy, October afternoon.

Then again, in retrospect, perhaps it wasn’t the greatest idea we’ve ever had to drive a near-18 year old stick-shift up a mountain.

It was somewhat of a stressful time, to be sure. Particularly for dear old Matt, who I’m quite certain did not plan to spend his 22nd birthday afternoon on the phone with AAA.

But we all persevered. Dignity a bit bruised perhaps, but happy enough full of donuts and each other’s company, and the assurance of a story that wouldn’t look quite as devastating after a few drinks.

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lemon curd

Lemon Curd
Yields about one cup


  • 5 egg yolks
  • 1 cup sugar
  • 1/2 cup lemon juice
  • 1 tsp lemon zest
  • 8 tbsp [1 stick] butter, cut into cubes


In a medium saucepan over medium-high flame, whisk egg yolks and sugar until blended. Pour in the lemon juice and zest, and whisk. Continue whisking occasionally for 8-10 mins, until mixture has bubbled up and thickened some.

Remove pan from the heat and add butter, one cube at a time, until blended. Pour the hot lemon curd into a heatproof container and allow to cool to room temperature. The curd will thicken considerably as it cools. Seal the container and refrigerate curd until using. Curd lasts up to 5 days in the fridge, and up to 2 months in the freezer. Use curd in between cake layers, as filling for cupcakes, or straight out of the jar with a spoon.