But I figure I’ll be writing A LOT of essays anyways, so whatever I don’t say in this one will get covered in another one.
I’m surprisingly excited about this whole process, the medical school application. The scary process is actually…soothing in a way. After a year of teaching, which is most certainly no walk in the park, it is nice to have something…concrete. Something I know I can do, something I want to do, something I want so bad. So — in a sick, masochistic kind of way, I’m looking forward to it.
So! To celebrate the process, and to get T- off my back about making these again, I decided to make lemon bars!
I used a recipe from the great Ina Garten…but I just modified a tad bit.
Try them — they’re so good. If you’ve never had them before, let me try to describe them…
they’re like lemons, but sweeter, with biscuits on the bottom, but flakier, with eggs, but it’s not at all eggy. It’s wonderful.
My first try with the recipe today, was terrible. I forgot to turn the oven down when I was cooking the lemon custard stuff on top, and it turned into lemon scrambled eggs. BLERGH. epic fail.
|At least he thought they were tasty|
So I let the dog eat some, after I threw a mini-fit about ruining them.
Try 2 = perfection. I turned the temperature down, checked them like an insane person every 10 minutes. Beautifulness.
Recipe modified from Ina Garten
0.5 lb butter, room temperature
0.5 cups sugar
2 cups flour
1 tsp salt
|Yep, I ate some.|
|It was good.|
|Ready for the oven!|
6 large eggs
2.5 cups sugar
1 cup flour
1 zest of lemon
1 cup lemon juice