The Plucky Housewives

Avgolemono Soup (Greek Egg-Lemon Soup) 8 cups chicken stock  (use your own homemade or you can buy good chicken stock (not broth) over the counter at your local grocery store.  I make my own, cause I like the added flavors) 1-1/2 cups uncooked orzo pasta 6 egg yolks (room temperature) 16 oz heavy cream (room temperature) 5 Meyer lemons, juiced  (should be about 1/4 c of lemon juice, but it all will vary according to your taste) salt and cracked black pepper to taste In a large soup pan, bring the chicken stock to a boil.  Add the orzo and cook about 8-9 minutes, until tender.   While orzo is cooking, in a medium bowl, slightly beat the egg yolks and add cream, whisking until mixed together.  When pasta has cooked, turn off the heat.  Remove 3 c of the broth from the soup pot.  One cup at a time, SLOWLY whisk the stock into the egg/cream mixture to temper the mixture.  (This ensures that when you add the egg/cream mix to the stock, it wont c...

Over on our Gadget Tab is a great recipe for Key Lime Pie .   The What is This tab features Meyer Lemons and a wonderfully refreshing Greek Egg-Lemon soup (Avgolemono) .   Go over and have a try!

Arlene - Getting food ready Food or the sharing of food  is a big part of our family. It is a major component in family tradition. My mom was a "foodie" before the term even came into existence. One of my fondest memories as a young girl/teen was helping my mother bake 12 loaves of bread a week for our family. She would do it on Fridays and the baking would go well into the evening. With my mother gone now for almost 5 years, my children and I really cherish those memories. She lives on in the messy pages of her pie cookbook, the one where the binding is literally in shreds and now sits in a Ziploc bag to hold it together; or the handwritten notes on the pages of her favorite cookbook, where she changed ingredients or even left notes in the corners to "remember" what worked or didnt work with the recipe.  She was famous  for her lemon meringue pie, with the meringue sometimes as high as 4" and perfectly brown. The lemon custard was sweet, but not overpower...