It’s been almost a year since my last post.
I think I just needed some space. The food blogging world can become very overwhelming. All of the rules make it very hard to be “successful.”
Post on regular basis
Never post a bad picture
Have the same opinion as everyone else on important issues like the deliciousness of ramps
Promote Promote Promote
It all became too much. This blog was supposed to be fun, but really it was just wearing me down.
I thought about writing often. I tried to figure what I want this blog to be. What I realized was that “successful” is what I decide it is. I really enjoy learning about food photography and trying to be better at it. I like baking and sharing the results, but mostly I eat real food, not cake, and I want to share that too.
My blog is not a competition. So I will write what I feel like writing, when I feel like writing. I will post pictures for me, not for foodgawker. Success will be writing a blog that I am proud of. There will be no stress in blogging.
I made the raspberry curd in the photo above for Mother’s Day. Curd plus whipped cream became the filling to a lemon layer cake. The whole thing was topped with a mascarpone/whipped cream icing. Very tasty.
- 4 cups raspberries
- 3/4 cups sugar
- 1/4 cup lemon juice
- 2 eggs
- 4 egg yolks
- 1 tsp vanilla extract
- pinch of salt
- 4 tbsp unsalted butter
- In a food processor, puree the raspberries. Strain out the seeds in a fine mesh sieve. Mix the strained puree with the sugar and lemon juice in a medium saucepan. Heat one or two minutes.
- While the raspberry mixture is heating, whisk the eggs and yolks together. Temper the eggs by adding 1/4 cup of the heated raspberry puree , then pour the eggs into the saucepan. Whisk constantly and heat until the curd reaches 170 degrees F. Strain out any lumps then add the vanilla and salt.
- Let cool to room temperature, then beat in the butter using an immersion blender. Cover in plastic wrap and chill for at least 2 hours before serving.