summer, at last

I suppose you could say that I've been a little bored. Or perhaps that isn't quite accurate, it's more like uninspired. In the last few months I've had a strange myriad of health concerns, all of which seem like they have just magically... vanished. Of course, I'm thrilled! However, in the meantime, creating the most fantastically rich and sinful ice creams, sugary popsicles, or tender and juicy chops on the grill, haven't exactly felt like priorities when simultaneously reading about all-kale-all-the-time diets. Yes, I've read it all. And then some.

Pair this with the pressure of feeding an infant who is the spitting image of me, and the pressure mounts to ensure he does not have the same strange symptoms. Of course, I had to wonder just how similar he is, and the great motherly protective nature just increased nearly infinitely...

I suppose you'll see a few changes around here in the long term. Although, don't worry, I'm sure I will get back to eating some semblance of dessert eventually. It will probably have kale in it though, just in case.

As I get back to sharing, I'll be looking for inspiration. So why not start with everything I'd love to eat in August? Here's a teaser from Pinterest, where you can virtual pin boards of inspiration and share them with friends.


Add Post To: | | | | | | | | |

dry soda vanilla and cucumber

*graphic from DRY Soda website On a trip to Seattle, I was lucky to discover DRY soda. It is a gourmet soda or pop that has deliciously unique flavours. Lavender, kumquat, rhubarb, and lemongrass were the ones I had enjoyed on the trip. Kumquat and rhubarb were my faves, but lavender is also ridiculously enticing. It's all about the light scent. Sounds unusual, but it is also unusually delicious. I have to admit, that I am not often a consumer of soda, but these aren't too sweet and syrupy. They have an essence of the flavour, without it becoming too overpowering and obtrusive. There's just enough there to pique the intrigue of your taste buds. I just found out that there is also vanilla and a new cucumber flavour. The vanilla sounds like heaven in a bottle, and the cucumber must be downright refreshing. Now I just have to source them out without hopping South to the US border to check them out. There always has to be a project at hand... Check them out if you have a chance, they are quite the perfect non-alcoholic summer beverage without mixing up your own concoction. And do let me know if how you like the cucumber, and vanilla flavours!
Add Post To: | | | | | | | | |

lovely, luscious lemon curd with cream

Luscious is the only way to describe it. I love lemons. The first time Jeff prepared dinner for the two of us, he made a lemon mousse. The rest, as they say, is history. Lemon curd seems to be one step beyond lemons, infusing a silkiness to an otherwise acidic venture. When preparing a meal for friends, I enjoy taking something familiar and rearranging it just slightly, perhaps a new herb or variety of fruit. This dessert received an extra dose of whipping cream. At it's simplest, this is lemon curd folded with whipped cream, and can be enjoyed as is. It does however, make a beautiful presentation with the addition of seasonal fruit. There is something immensely enjoyable about watching the colourful lemon curd swirl with the white whipped cream: For the lemon curd, adapted from Trish Magwood:

• 1/2 cup unsalted butter
• 1 1/4 cups sugar
• 3/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 6 eggs

1. In a saucier or medium sauce pan, over medium-high heat, combine butter, sugar, lemon juice and lemon zest. Cook until the butter has melted and the granules of sugar are no longer visible.
2. In a large heatproof bowl, whisk eggs. Whisk vigorously, while pouring in about 2 separate 1/2 cups of hot lemon liquid. Once combined, transfer the egg mixture back to saucepan, and continue to cook, over medium-low heat, stirring constantly until mixture thickens and coats the back of a spoon, about 5 minutes.
3. Cover the surface directly with plastic wrap. Cool in the fridge.
4. When the lemon curd is cool, whip 3 cups of heavy cream (whipping cream) until stiff. Gently fold the whipped cream into the lemon curd with a spatula.
5. Prepare seasonal berries, or cake and serve with the lemon cream. Bon appétit!

Add Post To: | | | | | | | | |