I had a three-day weekend from work, and it has been exactly what I needed. Yesterday I did little else than sleep in, read, and run errands. Last night, both Sebastien and I met up after we worked out (alright - confession: my gym was closed when I got there, and his class was cancelled, so neither of us actually did work out, but we had every intention). We went out for a drink and then dinner at a nice Thai restaurant, and then watched a cheesy movie with our good friend, Ramneet. We got home far too late (1:am), but it was great fun.
This morning, I slept in a little again, and read for a bit in bed (I am reading the Life of Pi - if you haven't read it, please do). My friend from work, Tamara, came over with her 3-year son Jamie so we could dye eggs. I loved it! He is very sweet. He got a kick out of making the eggs striped, but had a hard time controlling his compulsion to keep pulling the egg out of the dye to look at it! It was really cute. I wish I had pictures from the dyeing session, but here are some of the eggs we made.
I honestly spent most of the day in the kitchen, my favorite place to be if I have the time. I made some Finnish pulla (a cardamon coffee bread - every Finnish household has it on hand in case guests stop by), and some lemon curd. It was my first time making lemon curd. It tastes like summer, and that makes me happy. The recipe follows, and it was much easier than I would imagine.
Lemon Curd (Nigel Slater's recipe)
Need:
2 small jam jars (sterilized)
Zest and juice of 4 unwaxed lemons
200g sugar
100g butter (cubed)
3 eggs and 1 egg yolk (mixed lightly with a fork)
Do:
1. Combine lemon juice, zest, sugar and butter in a heatproof bowl.
2. Set over pan of boiling water (medium-high heat), but don't let bowl touch the water below - it would get too hot too fast).
3. Stir with whisk until butter melts.
4. Add eggs to lemon mixture, and continue to stir over the water.
5. Cook curd until it is getting thick (+/-10 minutes).
6. Remove from heat and continue to stir every once in a while until it cools down a bit (I put mine over a bowl of ice water, but I am impatient).
7. Pour into sterilized jars, and enjoy!
It should keep (in the refrigerator) for a couple of weeks.
When Sebastien got home from running more errands, we made granola with cranberries and almonds.
We have a packed day tomorrow, but I am looking forward to having pulla with lemon curd slathered on it, some granola with pears and yogurt, a nice cappuccino, and a hard-boiled egg. Here is a picture of the table, set for breakfast (of course I am not going to leave the eggs out until then, but they'll be out tomorrow! Can you tell I am excited?
Right now, I'm off to an Easter Vigil service, and am doing a reading. Until tomorrow then....!
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