— The All Hits Scrapbook on Charm City Jukebox
My first post on Brit+co is up! Check it out: 18 Indoor Garden Ideas to Green Your Apartment
Life is sometimes rough and tumble; lets put heaps of sugar on toast. No, lets call it “lemon curd” because it sounds like something that would appear in a china bowl with a silver spoon positioned just so, at teatime, in a world where you have teatime. “Oh the lemon curd, how charming.” There would be rich flaky scones with sinking, buttery centers, the kind that woos alleged scone-haters (who are in the right, since the average scone has the taste and texture of a raisin studded hockey puck). There would be bright seedy raspberry jam and soft little sandwiches, crisp cucumbers and soft cheeses tucked in bread that has shed its crust. You could pile the whole thing in your mouth in one bite but you don’t. Because you are serene and it is teatime and oh look, here comes the lemon curd.
Christ, I need a vacation or a break that feels less resuscitating and more rejuvenating. I’m not drowning, I’m just floating towards a good snack and a deep breath! That sounds nice.
Lets get back to lemon curd, which I at no point this week put on toast because this week was neither fancy nor relaxing. No, I draped it over cheesecake because cheesecake covered in lemon curd is a party and a therapy session and a life preserver, all rolled into one. I also stirred it into peanut butter cup ice cream and once ate a spoonful of it chased by a spoonful of frosting (I am not proud).
The lemon curd was a happy accident, the results of using cold butter instead of room temperature butter for a lemon sauce. It was not especially pretty, but was especially delicious. I used this recipe for Goat Cheese Cheesecake with Pistachio Crust and Meyer Lemon Cream, but I made it a full sized cake by baking it for 45 minutes in a 9 inch cake pan. I also used regular lemons because, no matter how many tries I give them, Meyer lemons always taste like soap to me.
I highly recommend pairing this cheesecake/ lemon curd combo with this video of Amy Sedaris playing charades with Lil Bub and a host of other adorable animals.
ANIMALS Have you forgotten what we were like then when we were still first rate and the day came fat with an apple in its mouth it's no use worrying about Time but we did have a few tricks up our sleeves and turned some sharp corners the whole pasture looked like our meal we didn't need speedometers we could manage cocktails out of ice and water I wouldn't want to be faster or greener than now if you were with me O you were the best of all my days
I wish the earlier me understood work and practice more. Just the repeated concerted effort to get better at things. I wish I didn’t have the notions of talent and genius I had back then. I thought, “Oh, these other people, they just have something that I don’t have.” When really, they are just people who work more.
I wish I understood work. Work is the key to anything you want to do. If you want to play the guitar—anybody can learn to play the fucking guitar—you can be good at it. Maybe you won’t get to be a genius but you could be good.
You can be good enough to write good songs or make a good film or whatever. There’s no such thing as not having enough talent to get to that level. I mean, persistence is talent, really. Just sticking with it. Talent is not stopping."
Or, as a wise woman put it, “Work as hard as you can, imagine immensities, don’t compromise, and don’t waste time. Start now. Not 20 years from now, not two weeks from now. Now.”
— Diane di Prima, Recollections of My Life As a Woman
Diane DiPrima & LeRoi Jones
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My father has been an illustrator my whole life. He started long before he had a computer or an email address,...
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stopped looking at stats
stopped doing social media promotional nonsense
stopped waiting for comments, likes, RTs, etc.
and just wrote and posted...”