I got a call this week from a junior high Home Ec teacher, asking if I would come and talk to her classes. I've seen that Seinfeld episode when Jerry goes back for career day at junior high and none of his jokes went over. It turned out to be a disaster and now that disaster could be me. What would I talk about to fill 8 whole 55 minute classes that could possibly inspire the young and the restless to get cooking? Then again, I remember my junior high Home Ec class when I learned to roll refrigerated biscuits into long twists smothered with melted butter and sprinkled with poppy seeds, under the direction of Mrs. Imogene Wicker. I'd still rather make rolled refrigerated biscuits then solve algebra equations anyday. Besides, it was my signature dish for many happy, pre-pubescent years. So, dear readers, do you think I should accept? 
Onto the sweeter subject: Today's recipe is a Tuesdays with Dorie "Lemon Cup Custard." (Click Here for the recipe.)It's a homey little baked custard, simple to prepare, and fairly healthful as far as desserts go. It's about as inexpensive (maybe $2) as you could hope, since you'll only need the zest of citrus fruit, eggs, milk (I used 2 percent) and sugar. I made my custard cups with a ruby red grapefruit, and topped with them some grapefruit sections tossed with a bit of brown sugar. It gave the cups a little bite and delightful syruppy zing. The cups need to bake for about 40 minutes, so why not double up on oven time and throw in a few baked potatoes for dinner? 
Next Up:
Next Up:Creamy Potato Soup for St. Patrick's Day
