Thanks to all of you that commented or emailed me checking on me. I am so touched that with all the blogs out there you would miss me. What started out being a minor problem turned into more. It has gone on longer than I anticipated. I am better and hopefully back on track.
Do you know this saying?
For The Want Of A Nail – It goes like this.
For want of a nail the shoe was lost.
For want of a shoe the horse was lost.
For want of a horse the rider was lost.
For want of a rider the message was lost.
For want of a message the battle was lost.
For want of a battle the kingdom was lost.
And all for the want of a horseshoe nail.
~ Benjamin Franklin
Wiki called it a rhyme, but it doesn’t; I heard it was a poem, but maybe not. I settled on a saying.
This saying has been a favorite of mine. Any time I have had a problem it usually starts with something small and then exacerbates. I used to carry a horseshoe nail in my wallet just to remind myself little things matter. I have lost it so maybe I need to get a new nail.
I’m not sure if this saying places blame or just a warning, but I swear if I knew I had a problem I would have fixed it before it got out of hand, but sometimes you don’t foresee you even have a problem.
So when I got sick I did very little in the kitchen. No peeling of potatoes, or scraping a carrot, no chopping; nothing, just survival eating. There was no need to run the garbage disposal, so imagine my surprise when I peeled a few clementines and ran the peels down the disposal. I should have run the water before I turned on the disposal, but I didn’t. So when my kitchen sink stopped up it put me out of business – no use of sink means no water – means no cooking – means nothing to photograph – means no posting. After some serious plunging the war was lost. I just gave up and called the plumber. I am back in working order.
Now speaking of little things….. How about some lemon tassies?
** These are delicious with or without Improved Lemon Curd. If you are making these for company I would suggest using a piping bag for a more appealing presentation. The next time I make these I will weigh the dough and divide by 24 for a more even distribution of the crust.
- FOR THE CRUSTS:
- 5 tablespoons cold unsalted butter, cut into chunks, plus more for pans
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 large egg yolk
- ½ teaspoon pure vanilla extract
- 1 teaspoon finely grated lemon zest
- Pinch of salt
- FOR THE FILLING:
- 8 ounces cream cheese, room temperature
- ⅓ cup sugar
- 1 large egg
- 3 tablespoons finely grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon pure vanilla extract
- Preheat the oven to 350 degrees with rack in upper third.
- Lightly butter a 24-cup mini-muffin pan; set aside.
- In a food processor fitted with a steel blade, combine the flour and butter.
- Pulse until mixture is the consistency of fine crumbs.
- Add the sugar, egg yolk, vanilla, lemon zest, and salt.
- Process until evenly incorporated and smooth; do not overprocess.
- Divide the dough into quarters.
- Divide each quarter into 6 pieces.
- Shape into balls.
- Place each ball in a muffin cup; press down in the centers so that the dough fits the cups snugly.
- Set muffin pan on a baking sheet.
- Bake until lightly browned all over and slightly darker at the edges, 15 to 20 minutes.
- Transfer baking sheet with muffin pan to a wire rack to cool.
- Make the filling:
- In an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, egg, lemon zest, lemon juice, and vanilla until completely smooth.
- Using a ¼-ounce ice cream scoop, fill the cooled crusts.
- Bake until filling is set and just beginning to color at the edges - 10 to 12 minutes. Transfer muffin pan to a wire rack.
- Garnish with candied lemon peel. Let cool completely before serving.
- The tassies may be stored in an airtight container, refrigerated, for up to 3 days.
I am taking this to