The Recipe

For the Apple Pizza:

• Ingredients: 1 pack of puff pastry, 1 pack of marzipan, 3 large apples, and 1 jar of apricot jam.
• Preparation: Roll out the puff pastry, then layer a circle of marzipan on top. Arrange the sliced apples overlapping on the marzipan.
• Baking: Bake at 200°C until the pastry is cooked and the apples are golden brown.
• The Glaze: While the pizza bakes, heat the apricot jam on the hob. Once out of the oven, pour the warm jam over the pizza and let it rest.

J.S. and Just Kim cultivate a lively discussion of the historical fiction novel 'The Frozen River' by Ariel Lawton, exploring its themes, historical accuracy, and character insights.

Chapters

00:00 Introduction to The Frozen River

02:19 Martha Ballard: The Eighteenth Century Midwife

06:35 Themes of Gender and Justice

12:51 The Role of Small Town Dynamics

20:21 Historical Context and Its Relevance Today

26:06 Conclusion and Final Thoughts

Blueberry Sorbet recipe:

Ingredients

1 small lemon or half of a large one

1 ⅔ cups (350 g) sugar
2 pounds (1 kg) blueberries, fresh or frozen

Directions:

• Trim the ends off the lemon and cut in half. Remove the seeds and chop the lemon into chunks.
• Puree the lemon and sugar in a food processor and puree until very smooth, about 1 minute. Transfer to a bowl.
• Put the berries in the food processor bowl and puree, then stir into the lemon mixture until blended.
• If you want a smoother sorbet without bits of blueberry and lemon, push the mixture through a strainer. Otherwise, pour into your ice cream maker and freeze according to the directions of your machine.
• Transfer to a container and store in the freezer until ready to serve.

In this episode, J.S and Just Kim share insights into family dynamics, Italian American culture, and the journey of self-discovery through literature and personal stories. She reflects on a novel set in Lake Como and Jersey, exploring themes of family, tradition, and personal growth.

EASY Lemon Tart Recipe -
Ingredients:

1 16-ounce package sugar cookie dough (I used the Pillsbury break-apart kind, but you can also use the roll) OR 1 recipe of your favorite prepared sugar cookie dough

1 about 8-10-ounce jar lemon curd

Fresh fruit for topping, optional

Directions:

Preheat oven to 350°F. Spray mini muffin pans with cooking spray that contains flour. If using the break-apart sugar cookie dough, break each square apart, roll into a ball, and press into the bottom and up the sides of each cavity in the mini muffin pan. Using a roll of cookie dough or dough from scratch, use 1 tablespoon-sized balls and do the same. Bake cookie tarts for about 10 minutes, until they just start to turn golden around the edges. Cool, then remove from the pans carefully. They should pop out if you’ve sprayed the pan well, but using a butter knife to pop them out might help. Fill cooled cookies with lemon curd and top with a raspberry, blueberry, or strawberry. Store loosely covered in the refrigerator for up to 3 days.