Meyer Lemon Curd

Meyer Lemon Curd

For some reason I am finding it particularly hard to write this post. Perhaps because I feel a disconnect with this recipe since I made it almost two months ago. That’s right – I made this delicious lemon curd for a bridal shower that I attended one day before I went into labor.

Meyer Lemons

Ah yes. Now I remember how delicious it was spread on fresh scones; how surprisingly easy it was to prepare; and how pretty it looked in a Weck jelly jar.


If you have never made lemon curd before, let me urge you to give it a try. It’s hardly more bother than making a pudding. And it’s amazingly fresh and rich at the same time. If you’re a lemon fan, this is definitely something not to be missed.

Meyer Lemon Curd | from Williams-Sanoma | makes 2 cups | PRINTABLE PAGE


  • 8 egg yolks
  • 1 cup sugar (natural sugar can be used, but the curd won’t be as pretty)
  • 1/2 cup Meyer lemon juice
  • grated zest of 2 Meyer lemons
  • 12 tablespoons butter, cut into pieces


1) Have ready a heat proof bowl and a fine-mesh sieve. In another heat-proof bowl (or the top of a double boiler) combine the egg yolks and sugar and whisk vigorously for 1 minute. Add the lemon juice and zest and whisk for another minute.

2) Place the bowl over a pan of simmering water, making sure that the bottom of the bowl doesn’t touch the water. Cook, stirring constantly, until thickened, about 10-15 minutes. Add the butter one piece at a time, whisking until completely melted before adding another.

3) Remove from heat and strain the curd through the sieve into the heat-proof bowl, pressing the curd through the sieve. Place plastic wrap directly onto the surface of the curd and refrigerate for at least 2 hours and up to 3 days. Now you’re ready to serve your lemon curd on fresh scones (with butter and Devonshire cream), or however you wish!
Meyer Lemon Curd

Banana Nut Bread Oatmeal

Banana Bread Oatmeal

Hello everyone! Long time no see, eh?

This past month has been CRAZY. I gave birth. ‘Nuff said.

I don’t have the words to describe to you how horribly hard, frustrating, rewarding and sweet it has all been.


But this little girly is so worth it. Soon, I’m sure, the sleepless nights, slow recovery and endless feeding sessions will all fade into distant memory. Hopefully.

Banana Bread Oatmeal

One of the hardest parts of recovery is not being able to do ANYTHING. I didn’t realize how much I took for granted the little things like combing my hair, fixing a cup of tea and doing the dishes. I have really missed being able to create in the kitchen.

Banana Bread Oatmeal

This oatmeal was one of the last things I was able to concoct before little Helen arrived. I had just discovered how easy and delicious steel cut oats are. Yes, they do take a while longer to cook, but I believe it’s worth the wait.

Here’s a scrumptious way to spice up your morning oats. Hope you enjoy – and create something fun in kitchen! You never know when that privilege will be taken from you.

Banana Nut Bread Steel Cut Oats | Recipe by Erica Lea of Cooking for Seven |
Makes 4 servings | PRINTABLE PAGE


  • 1 cup water
  • 3 cups whole milk
  • 1 cup steel cut oats
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • Generous pinch each of: cardamom, nutmeg and cloves
  • 2 large, ripe bananas, plus extra for serving
  • 2 tablespoons natural sweetener of choice
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup toasted pecans
  • Butter, cream and maple syrup for serving


1) Bring the water and milk to a brisk boil. Stir in the oats, salt and spices. Cook uncovered, stirring occasionally, until the oats are tender, about 30 minutes.

2) Meanwhile, toast the pecans. Mash the bananas until fairly smooth. Once the oats are finished cooking, stir in the bananas, sweetener and vanilla.

3) Serve immediately with butter, cream and maple syrup, if desired. Store any leftovers in the refrigerator.


Aaaand one more of this little dolly. Because I can’t help myself.

Happy Things

Hello all! Can you believe that February is already well on its way? Also, it’s only 10 days until my due date. I’m so ready for this kid to arrive!

Here are some things that have brought me joy over the past few weeks.

{2/52} Splash!

My first attempt at a splash photo. It made a huge mess.

Grapefruit Avocado Salad

Grapefruit + Avocado salad (spring greens, grapefruit, avocado, sea salt + fresh ground pepper, and a grapefruit juice vinaigrette). See the completed salad HERE.

Sam & Amanda

My sister, Amanda, got engaged. I had the fun of taking the engagement photos. See more HERE.

Flowers From Reuben

Reuben surprised me with flowers one evening.

Wintry Walk

On days when the weather will permit, it’s been fun to take leisurely walks through the woods.

Terrain Order

I decided that with part of my birthday money I should make an order from Terrain. I chose the Weck jelly jars and a wooden spoon.

Meyer Lemons

Meyer Lemons. Something new-to-me. So far I’ve made creme brulee with them, but I also want to try my hand at lemon curd.

Honey on Fresh Bread

Honey on fresh baked bread (with butter, of course). Is there anything better?

Hope you all are having a smashing 2013 so far. What has brought you joy lately?

Meatballs From Scratch

Meatballs From Scratch

This past month I have been quite spoiled. During the cold winter months construction is much slower; Reuben has been having so many days off from work. It’s like endless weekends spent together.

Instas January 2013

My days have been filled with leisurely walks through the woods, mugs of tea (several times a day), lovely reading, Pinterest (of course), organizing, photographing, and generally preparing for baby. It feels like the breath before the plunge; the calm before the storm.

In preparation for the new member of our family, I have been making up nutritious meals and slipping them into the freezer. So far I have stored up chicken broth, homemade bread, sausage and potato soup, and a couple bags of these meatballs.

Making meatballs is so much more fun with Reuben as my compatriot. He is constantly putting a smile on my face with his words as we exchange and steal kisses. And he does the hardest part: browning the meatballs.

Of course not all of the them make it to the freezer. We like to feast on them with mashed potatoes, gravy and peas, or with a red sauce over noodles.

Meatballs From Scratch | adapted from The Pioneer Woman Cooks: Food From My Frontier | makes 6-8 servings | PRINTABLE PAGE


  • 6 slices crusty bread (or about 1.5 – 2 cups of panko or quick oats)
  • 3/4 lb ground beef (we use ground venison)
  • 3/4 lb ground pork
  • 3 garlic cloves, minced
  • 2 large eggs, beaten
  • 2 tablespoons dried parsley
  • 3/4 cup grated or shredded parmesan cheese
  • 1/4 cup whole milk
  • 1/4 teaspoon salt
  • fresh ground black pepper, to taste
  • coconut or olive oil, for frying


1) If using bread slices, bake at 200°F (95°C) on a baking sheet in a single layer for about 30 minutes, or until dry. Pulse in a food processor or blender until crumbled.

2) Put the breadcrumbs and the remaining ingredients (besides the oil) in a large bowl and mix with your hands until everything is very well combined. Add more breadcrumbs or milk to create the right consistency. Form the meat into balls (I like mine a bit smaller than golf ball-sized) and line up on a cookie sheet. Place in the freezer for 10-15 minutes to firm up. Preheat your oven to 350°F (175°C).

3) Preheat the oil in a large skillet over medium-high heat. Cook the meatballs until browned on most sides, working in batches. Meatballs will not be cooked all the way through. Transfer to a baking pan and bake in preheated oven until cooked through, about 15-25 minutes.

4) Use the meatballs immediately or cool completely and store in the freezer. Simply reheat in the oven or thaw and cook in a red sauce or white gravy.

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Salad Inspiration

Salad Inspiration

I don’t know about you, but lately I’ve really been into salads. In fact, I’ve had one nearly every day for past week. All of the nutritious ingredients that I pile into my bowl make me happy, knowing that I’m doing my body (and my baby’s) good.

Often times I fall into a rut with my salads: Stuff greens into bowl. Add cheese, nuts and dressing. Repeat with exact same ingredients every day. But I’ve been attempting to be more creative and try new combinations. Here are a couple that I’ve been enjoying:

Mixed greens with clementines, avocado, red wine vinegar, extra virgin olive oil, fresh ground pepper and coarse sea salt.

Salad Inspiration

Another lovely combo: mixed greens with cheese, pepitas, olive oil, vinegar, salt and pepper. Simple but satisfying.

I also tried an apple/gruyere combination. Very good.


Also, these Smashed Potatoes with Parmesan Gremolata are AMAZING. Get the recipe over on the Good Life Eats blog here, and make them tonight!

What are your favorite salads? I need some inspiration!

Hope ya’ll have a happy Monday!


Crunchy Maple Granola + Baby Update

Maple Granola

Hello there! Hope you all had an awesome holiday season. I wish I could say ours was rockin’, but it seems like we’ve been battling one sickness after another.

I was going to make Nutella Stuffed Cookies for ya’ll, but after the indulgence pigging out from the holidays, I just couldn’t bring myself to do it.

Maple Granola

So I went a little healthier route and made granola instead.

{1/52} Granola

For Christmas I received the lovely Smitten Kitchen Cookbook, from which I got this granola. I think I’m going to really enjoy cooking my way through that book.

This granola is bonkers good. The flavors are simply wonderful and it bakes up nice and crunchy. Plus, it super-customizable — always a good thing in my book. You can change up the type of nuts or fruit for a totally different result.


And now for a bit of a baby/pregnancy update. I’m at 34.5 weeks (the above photo was taken at 33 weeks), or 5.5 weeks from my due date! It kinda scares and excites me to think that we’ll be responsible for the life of a tiny, helpless baby in a little over a month.

For now I’m doing my best to eat right to keep this life inside of me healthy. Onward to this new adventure!

You can read more about my pregnancy on my personal blog.

Maple Granola

Recipe Notes:

  • I think the use of egg white to help bind the granola is brilliant. It didn’t make the granola as “clumpy” as the recipe suggested it would, but it was still quite crunchy.
  • The fruit made the granola get a tad softer. Next time I might leave it out altogether. After all I’m not a huge fan of fruit in my granola.
  • Coarse sea salt makes this granola really lovely. Every once in a while you get a bite with a little salt crystal. Delightful!
  • The original recipe called for olive oil, but I used butter since olive oil can break down with baking. You could also use coconut oil if you prefer.

Crunchy Maple Granola | adapted from the Smitten Kitchen Cookbook | makes about 7 cups | PRINTABLE PAGE


  • 3 cups old-fashioned rolled oats
  • 1 cup unsweetened coconut flakes
  • 1 cup pecans or nuts of choice
  • 1/4 flax seeds
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon coarse sea salt
  • 3 tablespoons butter, melted
  • 1/2 cup pure maple syrup
  • 1 large egg white
  • 1 1/2 cups dried fruit of choice (I used figs and apricots), optional


1) Preheat your oven to 300° F (150° C). Line a rimmed baking sheet with parchment paper.

2) In a large bowl, mix together the oats, coconut, nuts, flax seeds, cinnamon and salt. In a small saucepan, melt the butter. Mix in the maple syrup.

3) Pour the butter/maple syrup mixture over the dry ingredients and toss to coat well. In a small bowl, whisk the egg white until frothy. Add to the dry ingredients and toss.

4) Spread the granola out onto the prepared baking sheet. Bake in preheated oven for 45-55 minutes, until the granola is nicely toasted, golden, and feels dry, rotating the pan halfway through baking.

5) Remove from oven and let cool completely in the pan on a cooling rack. When completely cool, break up the granola and stir in the fruit. Store in an airtight container for up to 2 weeks. You can also store in the refrigerator of freezer for longer periods of time.