homemade meyer lemon Curd

 I am infuesing the sugar with the lemon zest.

 Chefs need to keep their station clean.

 Im juicing the lemons.

Im straining out the seeds.

 Then i whisked together the eggs and sugar.

I had to cook the curd over simmering water until it was 160 degrees. Then I strained out the zest so it is smooth. I don't like chunks in it.

My final prouduct.YUM!

Ocotillo Cafe

My mom took this at the Tucson sonoran desert museum.

 We like to eat at the Ocotilo Cafe and its good for a place at the desetr museum because its kind of like a zoo. They have southwest food but I ordered a burger and they forgot the cheese so they gave me another one with cheese and let me keep them both. Here I am eating them.

 I realy love the bread so I asked if i could see the chef for that recipe and I got to go in the kitchen. This is th3e chef de cuisine, chef jacob Thompson. He was nice. And then darn i forgot to ask him for the bread recipe.

 This is the pastry chef. Her name is Chantal Monceaux.

this is a huge piece of chocolate cake !

Great Day

Well today was a great day because my tooth finaly came out. I havent been able to eat for a long time because of that lose tooth. I couldnt even make very many desserts because of my loose tooth. Today is a great day because it finaly came out and now I can actualy eat!!!!!

Prickly pear cactus sorbet

 These are some prickly pears from arizona that my mom
 picked

 First we washed and sliced them.

 Secont we put them in the vitimix.

 Then we strained out the gloketes,sedds and skin.

Finaly we Turned it into prickly pear cactus juice.

Tonight we made sorbet out of it and  it was great! We added lime juice, chambord, sugar and water.

Clinton Street Baking Company Blueberry Muffins

Here I am folding in fresh bluberries.

 This book has good muffin and breakfast recipes.

 I'm putting on the crumb topping.

 My final product. YUMMMMMY!