Lemon spread that is so good you might want to just eat it off your spoon.

The first time I heard about Lemon Curd I thought the person was kidding. I mean really? Who would name anything you put on toast something so yucky.

After I tasted it I didn’t care what they called it, I just needed more. Taking it a step further I decided to make my own so here is my recipe.

I couldn’t help but notice lemons in the road near where we lived. I thought a truck might have spilled some of it’s load. The next week I noticed a few more.

When I looked up, I realized there was a house at the top of a long driveway across the street and also at the top, was a lemon tree.

A few weeks later I saw a man , parked at the end of the driveway, getting his mail. I quickly ran over and introduced myself.

“Hi,” I began. “We are new to the neighborhood. I noticed you have a lot of “road-kill” lemons and I happen to cook.” Which was pretty obvious since I was wearing an apron. “I was wondering if I could pick a few lemons before they roll into the street.”

The man smiled.. “You can pick anytime.”

We quickly realized we were going to need to make one..or two more batches really soon. Thankfully the neighbors tree was full of the bright yellow citrus.

When we added a little cream cheese and spread it on a piece of fresh bread it was amazing.

One of the best things to do is find someone with a lemon tree. Introduce yourself, and remember to share.

A taste of California sunshine in a jar.

GO TO THE NEXT PAGE FOR INGREDIENTS AND DIRECTIONS.

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Quick Tip: You can eat this fresh, use it in recipes, or can it for later. I actually give this to family and friends as a small gift.

Photo and Recipe courtesy of Marci 

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]]> http://urbanretrorecipes.com/sunshine-jar-lemon-goodness/feed/ 0 http://urbanretrorecipes.com/taco-gets-high-five/ http://urbanretrorecipes.com/taco-gets-high-five/#respond Mon, 24 Jul 2017 14:24:03 +0000 http://urbanretrorecipes.com/?p=1414 Surf’s Up DUDE! But thankfully you don’t need to head to the beach to Pick Up a Platter of these! I had never really heard of fish tacos until I moved to the San Diego area. In fact, I thought someone was kidding the first time they were talking about it. Soon I realized that […]

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Surf’s Up DUDE! But thankfully you don’t need to head to the beach to Pick Up a Platter of these!

I had never really heard of fish tacos until I moved to the San Diego area. In fact, I thought someone was kidding the first time they were talking about it.

Soon I realized that not only were a huge deal, but people rated places to eat based on their fish tacos. It was almost like the “Hang Ten” version of the classic kids story The Three Bears. ” This taco is too soft, this taco is too hard. THIS taco is just right!”

So what makes a great fish taco? It is in the cooking of the fish and fresh ingredients. The thin spicy batter helps to seal in the juice.

The fresh bold flavors of the salsa add to the tangy mixture creating what some would call the ultimate Barrel. (That is Surf Lingo for a Great Wave.) Like I would really know from experience since one of my biggest fears is being eaten by a shark. Besides, who is going to stay on the beach and watch our chairs and towels!

Even if you aren’t planning to hit the waves anytime soon, you can still fix these for your luau. A platter of these and toss some fine sand in your hair and it will feel like you just stepped off the beach to one of the little hole in the wall Taco stands.

Here is what Tatyana has to say about her sea inspired recipe.

These fish tacos with home-made guacamole and mango salsa will rock your world! Literally, the BEST fish tacos you’ll ever have! I’ve been using this fish taco recipe for years and it never gets old! The simple mango salsa with tomato, cilantro and lime is the perfect topping for these tacos!

GO TO THE NEXT PAGE FOR THE INGREDIENTS AND DIRECTIONS.

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Quick Tip: If you want to buy pre-made guacamole go ahead. Sometimes it is hard to find avocados that are perfectly ripe when you are having a craving for this meal. No shame in purchasing it.

Recipe and photo courtesy of Tatyana of Tatyana’s Everyday Food. 

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