All of this rain (it’s been raining for a week straight, Lindsay says San Francisco is crying because of my departure) has me dreaming of warmer weather.
This morning I finally woke up to sunshine.
While windy and freeeezing outside, it is warm and sunny in my sunlight-drenched room, calling for my current favorite breakfast, a bowl of sliced mangoes topped with chopped almonds and coconut milk.
Oh yes, and that is knitting you see. Just a little project I’m working on, to wear on an upcoming trip… for my new job…
I’m being mysterious, aren’t I?
My need to bake has finally returned and last night manifested itself into a smorgasbord of deliciousness with not just one, but two complimentary creations.
Pomelo-Lemon Curd and (my favorite) Scones!
little miss muppet sat on a tuffet eating her curds and whey
It all started when I happened upon the most gorgeous pomelos and grapefruit at the Farmer’s Market this weekend (flowers – remember?!) and just couldn’t resist buying them even though I had no freaking clue what I was going
to do with them, although the thought of a grapefruit/avocado salad totally made my mouth tingle.
Then my lovely friend Krista posted on Instagram pictures of her Grapefruit curd and of course I just had to get the recipe, so she looped in the delightful Sarah who shared that she got the recipe from none other then Smitten Kitchen, which, as you all should know by now is my favorite cooking blog
in the whole entire world.
This is the original recipe – I went ahead and combined the juice (and zest) of one gigantic pomelo and one fairly substantial lemon and used 1/2 cup of that juice mixture (and all of the zest from both!) in the recipe.
Pretty effing delicious. Should I make this again I’ll probably use a litttttttttttle less sugar since pomelos are so naturally sweet.
Then I baked these little suckers, also from Smitten Kitchen minus currants (didn’t think they’d compliment the curd so much) and substituting 2% milk, then piled on my ooey gooey mess for a tangytartysweetkickintheface of flavor.
Nick made one big gigantic enormous delicious fluffy German pancake and shared it with Jam and I and it was delicious.
look at that fluffy monster
up close and personal
The recipe he used was not the above – I don’t actually even know where the recipe came from. But I imagine the linked recipe will work and be fantastic. It does unpouf shortly after emerging from the oven. Be prepared.
He topped it off with powdered sugar and a berry compote that was a hodge podge mish mash of berries and booze and who knows what. Nick’s got skillz. Serious.