one thanksgiving many years ago, i decided to make a lemon pie for dessert. it was featured on the cover of gourmet magazine. now, sometimes i’ve made stuff out of gourmet, and it hasn’t turned out so well. this has disturbed me because i don’t like wasting my time making something that isn’t good. the best magazine i’ve found for recipes is eating well, although they quit publishing, which was a darn shame. they started up again, but it wasn’t the same at all, and i don’t know if they’re still in business or not.
so, this lemon pie called for very thinly sliced lemons, sliced with the skins on. this sounded a little weird to me, but they had to be soaked and cooked in sugar for a while, as i recall, and i figured that they’d be ok, kind of like watermelon pickles or something.
the pie looked very very pretty. and it tasted HORRIBLE. tart, like lemon rind, and inedible.
i was upset about it and i guess i talked about it quite a bit, because ever since then, whenever anybody in my family obsesses/worries about something (which happens quite a bit with some of us), somebody else will say, “just let it go, like the lemon pie.”
ok then, letting the bad mood go right NOW.
like the lemon pie.
grace