I want to tell you today about something new to me that I’ve fallen in love with–blueberry curd.

Even more than that, I want to tell you about Kate.  She inspires me. At the risk of sharing too much about her, I’ll try to be brief.

• Kate is a mom to creative, sweet & energetic kiddos who she gets to raise with an incredibly intelligent, talented gent who’s making the world a better place in his own ways.
• Kate runs a household while dreaming big dreams, making big plans and bulldozing the world with inspiration.
• Kate is active in helping ensure future generations will have access to rights and privileges to live their own lives without fear of the others muddling into their personal affairs.
• Kate is a phenomenal self-taught photographer. Period.
• Kate is a chef, but more importantly in my view she’s an inspirational home cook who’s adept at harvesting what the world has to offer to preserve it for those she feeds.
• Kate is an instigator. She inspired a local group of folks who have a love for food–whether cooking, eating, preserving or talking about it–to gather and share in one another’s creations. The group has since become less formal and real friendships have formed thanks to her magnetic ability to gather people.
• Kate is the kind of person I want to raise a kid around to be a source if inspiration.
• Kate is much more than all of these things, but relevant to why you’re reading this page…
• Kate is one of the reasons I blog. Her encouragement and prodding helped me to stop being afraid of criticism that may come, my lack of photography skills and my self-imposed judgement that no one would find my cooking or writing interesting.

For all these things, I say thanks.  Thank you, Kate.  *tips hat & raises glass*

Oh right, the curd.  I guess we should talk about that, too.  Curd is basically a thick, sweet sauce  that can be used in cooking/baking or eaten on its own. Typically, you’ll see it with a citrus base–lemon, lime or orange.  You can usually find it in the baking aisle at most grocers with the pie filling.  I’ve used lemon curd in lemon-rosemary sandwich cookies, but that’s about it.  I had never considered making my own until seeing all the tempting posts from Kate.

Kate‘s recipe and process for making curd is here.  I won’t bother to repeat it here because I want you to have the chance to enjoy her writing style, which I appreciate.

See, I told you Kate is inspirational. I wrote this blog post in single sitting and probably faster than any other post I’ve written.