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.