So apropos style-wise for Coachella #1 weekend .. check out these notebooks from Pendelton. Perfect for jotting down your thoughts onto paper. These were a house pressie from a guest who came over one evening. I love them! The fountain pen is an old favorite of mine.
All of these lemony recipes have been passed down in my family. Enjoy!
Kiki’s Lemon Squares
These are my favorite sweet I’ve made in ages. And they’re perfect for Easter. Yummy! Virginia suggested adding lavender salt on top - great idea. Tart, salty and sweet. The perfect combination in a perso… errr, I mean, in a lemon square.
1 3/4 cups flour
pinch of salt
1/2 cup of sugar (confectioners if you have it)
1 cup of melted butter
Mix the above ingredients and bake in a 9” x 13” pan for 25 mins at 350F til lightly browned.
4 tablespoons of flour
juice of 4 lemons
2 cups of sugar
the rind of 2 lemons
Mix these remaining ingredients and pour on the pastry. Bake at 350F for 20 minutes. Cool before cutting or you’ll be in a right gooey mess.
This recipe is in the recipe binder my mother gave me after college. Her notes say that my godmother Barbara gave her the recipe from the May 1967 issue of Sunset. I’ve changed it a wee bit eliminating the canned mandarin oranges. No need for canned fruit!
This could be done with limes or oranges too. Tasty.
You need a 9” cake spring pan.
Crush the shortbread cookies and mix in half of a stick of melted butter. Line the bottom of the spring pan with this mix so that it’ll be a solid base to the torte. Bake it for 8 minutes at 325F.
Beat the egg yolks until they are light, and then beat in the sugar until the mix is thick and lemony colored. Stir in the lemon juice and the grated peel. Place the mix over a pan of hot boiling water, stirring until thickened into custardy consistency. Remove from the heat and let cool.
Beat the egg whites until they are foamy and making peaks. Fold them into the cool custard you’ve set aside.
Whip the heavy cream and then fold that into the custard mix. Turn it all into the spring pan, over the shortbread mix. Cover and freeze.
Pull out of the freezer and put into the fridge about half an hour before serving so that it thaws a bit and is easier to slice. (Do this as you’re serving the main course).
You can serve as is or toss some fruit on top so it looks all pretty-like. I put on some slices of dried lemons.
Meyer Lemon Cream Fluff
Unearthed from my godmother’s desk, I found this handwritten recipe. I suspect she came up with this as a result of having a meyer lemon tree in her back yard in Marin County, just north of the Golden Gate Bridge. Meyers are smaller, juicier and sweeter than your typical sour-puss, waxy lemon.
This recipe is great served as is, or you can make it and freeze it .. and it’s a heavenly fluffy icy treat.
1/2 cup of meyer lemon juice (about 6 lemons)
1 tablespoon meyer lemon peel grated/zested (do this BEFORE you squeeze the lemons, much easier!)
1/2 c fine sugar
3 eggs, separated
1/2 cup of heavy cream
Mix the 1/4 cup of sugar, lemon juice and peel in a NON-reactive pan. Add egg yolks and heat. Don’t boil! Once heated all the way through and thickened slightly, put into the fridge to cool. You can do this a day in advance.
Whip the heavy cream.
I tend to do this part last —> Beat the egg whites slowly adding 1/4 cup of sugar until the eggs form glossy peaks. You can’t let beaten egg whites sit around as they’ll begin to separate.
Fold the egg whites into the lemon mixture, and then fold in the whipped cream. Place gently into decorative glasses or compotes. You can do this an hour or so in advance, chill and then serve. Any longer than an hour and the whites begin to separate a bit.
Susan MacTavish Best wants you to eat, drink, - and party! just like her
(photo by Luke Gilford)
FORTUNE — Few in Silicon Valley know how to pull off a party like Susan MacTavish Best, praise that applies even on a slightly “off” night.
Best is throwing together a small, impromptu dinner in her San Francisco home, a 1,665 square-foot Victorian rental she stays at when she’s not at her New York City loft. The decor is warm, downright bohemian: beakers for cocktail glasses, some 200-year-old silverware and china, and a hodgepodge of mid-20th century, retro-chic (think Eames lounge chair) furniture juxtaposed by even older items, animal furs, and shag rugs. “You burned the steak!” the 40-year-old entrepreneur laughs from the kitchen. Her roommate, a 21-year-old founder CEO from Anchorage, Alaska, serves several slices of charred meat. Best comes to the rescue: “Here, this should help,” she says as she wrenches a jar of homemade verde salsa from her kitchen cupboard and sets it alongside the entree.
Surprisingly, it does. So do the endless refills of dry, sparkling pink wine sold at $14 a bottle that Best buys by the case and the racy chatter by her candlelit fireplace, yo-yoing from love lives to vaporizing marijuana pens. In other words, what seemed like a potential disaster is anything but. That’s par for the course for Best, an Oxford-educated, Scotland-bred press rep who built her professional reputation running Best Public Relations with past and present clients like Craigslist, Founders Fund, social scoring startup Klout, and Lulu, a print on-demand bookstore.
But in recent years, Best has made a reputation for throwing some of the hippest get-togethers in the Valley, down to that punch bowl filled with homemade whisky jello. Her themed, lavish soirees emphasize good taste and a curated crowd over Martha Stewart’s fetishistic quest for perfection, drawing folks such as retired U.S. Army General Wesley Clark, Webby Awards founder Tiffany Shlain, Pete Worden, director of NASA’s Ames Research Center, as well as employees from companies like Facebook (FB), Google (GOOG), and Pinterest. In 2011, she switched gears to focus on building her own company called Living MacTavish, bootstrapped with “hundreds of thousands” earned by her PR firm. Her mission: create an all-encompassing lifestyle brand not unlike Martha Stewart, but well, more accessible.
"Martha Stewart terrifies me!” Best says, sipping wine and giggling. “She talks about her perfections. God, I wish I had enough fridge space. I am the biggest slob. Things always spill in the wrong place. Sometimes I burn stuff.” Yet if the two entrepreneurs share common ground, it’s that Best wants what Stewart took decades to meticulously craft.
To be sure, there are other entrepreneurs attempting what Best is out for, albeit differently and to different degrees. Ex-Googler Brit Morin, and wife of Path CEO Dave Morin, has her Do-It-Yourself brand, Brit + Co. Others like Nicole Shariat Farb, a former Goldman Sachs VP, launched her DIY crafting kit startup Darby Smart last summer. But where many “makers” aim for down-to-earth accessibility, Best hopes folks will also want a bit ofher lifestyle to rub off on them, too.
To wit, Best’s San Francisco home is a 24/7 shopping showcase. Many of the items in her home have price tags for a reason: Should a partygoer envy a particular chair, couch, or flute glass, they can buy it that same night. Last October, she shipped off many of the items in her San Francisco home via 18-wheeler rig and recreated the space in a 1,500-square foot space next to her New York loft so passersby could get a taste of the Living MacTavish experience. Oh, and those beakers Best is drinking from tonight? There are more down in her basement for sale.
If Best succeeds — a big “if” by any measure — it will be because of her tastemaking skills and ability to disarm even the most awkward. “What makes her unique is that she is so comfortable in her skin it doesn’t matter who she’s talking to, from Mark Zuckerberg to a valet,” says Clinton Fein, a South African writer and activist. “She’s just a very consistent, empathetic kind of person.” Worden earnestly agrees. “Within a few minutes, you feel like you’ve known her forever. The only other person I knew who was good at doing that was Bill Clinton."
Party or not, that’s good company to be in.