Our world has just exploded open because we're getting to be in people's home kitchens.

Stir in salt to taste.. Reserve 3/4 cup jam for decorating cake; set aside.Pour remaining 1 cup jam through a fine wire-mesh strainer, pressing firmly with the back of a spoon to yield about 3/4 cup strained jam.

Let cool completely, about 2 hours.. Make the Meyer Lemon Curd ahead.Whisk together sugar, lemon zest and juice, eggs, egg yolks, and salt in a heatproof bowl.Place bowl over a saucepan of simmering water over low.

Cook, whisking constantly, until mixture thickens, 7 to 9 minutes.Remove from heat; whisk in butter until melted and smooth.

Place a piece of plastic wrap directly on surface of curd, and chill until cold, about 2 hours.. Make the cake layers.

Spray 2 (8-inch) nonstick round cake pans with baking spray; set aside..Wafting smells of peppers and onions, and simmering tomato cooking with the rice.

It's the coffee can or mason jar of bacon grease that sits near the stove.. READ:.Fluffy, never mushy, perfectly cooked.

I like when I get a little of the rice that's been cooked 'til crispy around the edges or bottom of the pot or pan, the sugars from the vegetables creating a caramelized bit of crunch that pops in my mouth when I chew.It's a very simple dish without a lot of added seasonings or ingredients, and also very complex and difficult to make.