Archive of ‘Breakfast and Brunch’ category

Summer Days


These days are involving less cooking, not necessarily a bad thing.  We have had some really warm days up here, meaning no oven use.  It is also means I have close to no energy, being 39+ weeks pregnant now.  I helped the husband make toast with Fire Island bread this morning and rinsed some strawberries, that’s something.  He scrambled eggs with spinach and goat cheese

Husband cooking eggsbreakfast

If you happen to be looking for some good store bought eggs, I recommend Vital Farms.  Their eggs are super flavorful and one of the highest rated eggs by the Cornucopia Institute based on sustainable, family run, humane farming practices.

Vital farms egg

A good egg

I am working less and less so that should mean more time to garden and blog and organize, and be nesty.  But no, it means thinking about all the things I should be doing but can’t get the motivation to do because I don’t know where to start.  I did make a to do list, and yes there are things crossed off.

What’s left:

1. Finish cleaning out fridge

2. Organize stuff to donate/sell

3. Finish writing thank you cards for baby shower (they are coming)

4. Do work paperwork (I plan on putting this off for a long time)

5. Blog


I have accomplished things like paying bills, making some freezer meals, washing the sheets (yes I had to put the on The List).

Kitchen remodel

As much as I want this baby out, we still have a gaping hole in the kitchen, but it’s not as bad as it looks.  The main part is done, and we can cook, clean and eat in it, what else is there to do in a kitchen?  The husband is now building a pantry that will sit behind the fridge, then we should be pretty much done.  If you decide to remodel your home, the general rule is that it will take at least double of what you think it will, even if you have already accounted for that.  So if you think 2 months, but maybe it will take 4 because things take a while, it will be more like 4-6.  We were initially thinking 3, maybe more.  It’s been almost 8.

Remodeling kitchen with cat

Meyer Lemon Curd

Meyer Lemon Curd

Every day is feeling closer and closer to summer.  I’m beyond ready for fresh strawberries and sunshine.  I also love anything lemon, if it can involve lemon curd, even better.  It’s tart, a little bit sweet, and creamy.  If you end up with a Costco sized bag of lemons this is a great use for them.  Meyer lemons are a little less tart and more floral tasting, they are becoming easier to find at grocery stores, I got mine from Full Circle Farms, if you happen to be in the Pacific Northwest area.  Once you have the curd made, you have lemon bars, lemon tarts, and lemon mousse all possibilities in your future.  So go make some.

This recipe is adapted from Martha Stewart, there are also many other great ideas for using up your lemon curd, like Meyer Lemon Crepe Cake.  Please make sure you don’t skip the straining part, otherwise there can be some cooked egg bits in your otherwise smooth and dreamy curd.

Meyer Lemon Curd

Meyer Lemon Curd

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1 cup


  • 6 tablespoons sugar
  • zest of 3 lemons
  • 1 large egg
  • 2 large egg yolks
  • 1/2 cup Meyer lemon juice (about 3 lemons)
  • 2 ounces unsalted butter, cut into chunks


  1. Stir together zest and sugar in a medium saucepan.
  2. Whisk in egg and egg yolk, and place pan over medium low heat, whisking constantly until starting to thicken.
  3. Whisk in lemon juice and remove from heat.
  4. Add butter, one or two chunks at a time until fully incorporated. Strain curd through fine mesh sieve into bowl.
  5. Cover and refrigerate until cool.


-You can use regular lemons if Meyer lemons are not available, you may want to increase the sugar as it will be more tart. -Should keep for a week or two in the fridge.

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Meyer Lemon Curd

Refrigerator Blood Orange and Maple Syrup Marmalade

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