Christmas Day arrived last Sunday in the chilling teens. As the house's early riser, I enjoyed the still and quiet with good mugs of coffee and a sweet pooch snoozing on my lap. The Arctic blast gripping the country strained the electrical grid: Duke Energy had sent out a text pleading for conservation and caution in order to avoid the rolling blackouts that were happening elsewhere, so I enjoyed the relative dark. It was 15°F when I got up after a wonderful night's sleep. When the smallest pang of hunger struck a barely-perceptible chord, I lept on a chance at more of the braided lemon bread.
Instead of a grand holiday feast that night, the Best-By Date on some hot breakfast sausage sparked the dinner choice: sausage, potato, and onion hash, with a misshapen fried egg on top for good measure. This was Meal No. 3259, as we count them around here.
And while the Meyer lemons are abundantly stocked in the pantry, I had whipped up a batch of Meyer lemon pudding in the days before Christmas and tucked them away for a good opportunity for serving. With the sausage spice upon our tongues, that quiet Christmas afternoon was the suitable time...and that pudding was amazing.
"Meyer Lemon Pudding," by Sue Moran from The View from Great Island. [Published 10 January 2020]
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