No, I didn't stutter in the title. This has a nice flavor and texture. It reminded us of Sara Lee cheesecake, but it's better because it's homemade without all the additives.

Lemon Cream Pie with Sour Cream

1 cup sugar
3 tbsp cornstarch
1/4 tsp salt
1 cup milk
1 tablespoon lemon rind (I used the dried, but of course fresh is better)
3 egg yolks, beaten slightly
1/4 cup lemon juice (fresh if possible)
1/4 cup melted butter

1 cup sour cream
1 graham cracker pie crust

Whipped topping or real whipped cream

Combine the dry ingredients in a saucepan. Add the milk slowly and the lemon rind, and stir to combine completely. Cook slowly, stirring constantly, until it starts to thicken. Stir a little of the hot mixture into the beaten egg yolks, and return it to the saucepan, heating until thickened. Stir in the lemon juice and then the butter. Pour into a bowl and put a piece of waxed paper directly onto the surface of the pudding. Chill it. Stir the sour cream into it, and then turn into the graham cracker crust. Top with whipped topping (this is more stable) or real whipped cream, and chill an hour or two. Note that the real whipped cream might not stay the same consistency overnight.

I found this next recipe in a Country Living article about Finland. I don't know about you, but I've got cranberries in my freezer. I think I would try it with any frozen fruit like peaches, without adding sugar to them.

Cranberries with Caramel Sauce

2 cups heavy cream
1/2 cup firmly packed light brown sugar
2 cups frozen cranberries

Heat oven to 350 degrees. In a large oven-proof skillet, heat the cream and sugar to boiling, stirring constantly. Place the skillet in the oven and bake, stirring occasionally, for 40 to 55 minutes until mixture is thickened and saucy. Keep warm. Just before serving, place the frozen cranberries in a serving bowl and pour the warm sauce over them. Serve immediately.

So, you're asking, what's for supper tonight?

I have to think.

For lunch we had cold cut sandwiches on a thin homemade bread that was almost like a flat bread. The bread was toasted in the oven so it was crisp, and I melted a little cheese on top of the meat.

We had t-bone steak yesterday, and half of it is left over, so someone is going to get that heated up. I could have sworn there is a piece of round steak in a little container in my fridge, but I couldn't find it. If I found it, I was going to stretch it to feed two people. This would involve dicing it to stew in some wine with mushrooms and onions, and then cook some barley in it - beef barley soup. In fact, if that round steak doesn't turn up, I could use that leftover t-bone meat for, but it's too late right now, we'll have to do it for lunch tomorrow.

There is always the old standby: waffles.

Cornmeal Waffles

Makes 6 servings.

1/4 cup butter or bacon fat
1 cup flour
1 cup yellow cornmeal (stone-ground)
1 1/2 tsp baking powder
1 tsp sugar
1/4 tsp salt
2 cups milk
3 large eggs, separated, at room temperature
(1 cup cooked whole-kernel corn)

Heat your waffle iron. In a medium bowl, combine the dry ingredients. Beat the milk and then the egg yolks into the melted butter. Stir in the corn if desired, and the flour mixture, just until moistened. Beat the egg whites until stiff. Fold into the batter just until blended. Bake in the waffle iron. (The recipe says to ladle on enough to cover 2/3 of the waffle grid and use a metal spatula to spread it to the edges. Cook until the steam stops, 5 minutes.) Keep warm in a low oven until they are all cooked.