Cooking adventures! I made a lemon-yogurt tart tonight from scratch, with a sort of improvised lemon curd made from sugar, greek yogurt, zest, juice, and some half and half I had lying around. The crust is typical tart fare—flour, sugar, salt, yolks, butter o’ plenty (thanks again, Julia C.), a little olive oil—I parbaked the shell (20 mins at 400) and then baked it with the filling for about 15 mins at 325, and now it is cooling to be put in fridge for dinner party hostage tomorrow night.
Also I am wearing this apron. When I became Betty F-ing Crocker, I have no clue.
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