Without being too cryptic, I’ll say that I did things today that were cathartic and healing and I received messages and support that I needed to hear and I am grateful and thankful for the people in my life that continue to lift me up and make me feel valued.
That said, I gifted myself an early Christmas gift last month for Black Friday and bought Adobe Creative Cloud and thankfully have Photoshop back! I’ve been tinkering around in it (and Lightroom) but today I spent some time at Cranbrook and came home with a handful of great shots.
While I was there, a lady named Loretta walked up to me and started asking me questions about what I was taking a picture of and showed me some of her photography as well. We ended up spending well over an hour walking the grounds and I learned a lot of fascinating things about the architecture of the surrounding buildings.
We exchanged all kinds of stories and life experiences and funny enough, before I left the house I had stuck a few of my business cards in my pocket thinking “you never know who you’ll meet”. She was so interested in my creative pursuits, I ended up giving her one of my cards. Loretta, if you’re reading this, you are an incredible lady and I adore your vivaciousness and thirst for knowledge.
That said, here are a couple of the photos I took today. The second photo is the last one I took before Loretta took me on a whirlwind tour of the grounds.
I’m back with a delicious recipe I tried out this morning/afternoon. Afternoon, cause I got out of bed at 11:15 and didn’t finish this until after 12, BUT ANYWAY.
I wanted to eat something different from just cereal or eggs or toast, so I got my ass on Foodgawker as usual and found this easy Lemon Dutch Baby with Berry Compote and put myself to work. It’s not too sugary-sweet or too weird and foreign. I thought it was going to turn out like the Finnish “pancakes” I made like 6 years ago, but I realized when I started eating that it’s a whole lot like the Clafoutis recipe I make, except loads simpler to prepare.
Here’s the breakdown of ingredients and directions. I did not make the whipped cream, but I did make the berry (CHERRY!) compote.
for the Dutch Baby:
zest of 1 lemon
1 cup all purpose flour
1 cup milk
3 tablespoons sugar
3 tablespoons + 2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/2 teaspoon salt
for the Berry Compote:
2 cups frozen berries (‘triple berry’)
juice of 1 lemon
1 tablespoon sugar
for the whipped cream:
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream
your whipped topping of choice Instructions
Remove frozen berries from freezer, in a bowl combine berries, lemon juice, and tablespoon of sugar. Toss to mix. Set aside to thaw, toss occasionally while dutch baby is cooking.
Place 12 inch cast iron (or oven safe skillet) in oven, preheat to 425º F.
In a blender add lemon zest, flour, eggs, milk, sugar, 3 tablespoons butter, vanilla extract, and salt. Blend until combined.
Once oven is preheated and skillet is hot, use oven mitts to remove the skillet. Add the remaining 2 tablespoons of butter to the skillet, swirl the skillet until the butter melts and the sides and bottom of the skillet is covered in butter.
Pour the batter from the blender into the skillet. Return skillet to oven.
Bake 22-24 minutes until edges are golden brown.
If you are making your own whipped cream add vanilla and heavy whipping cream to the stand of an electric mixer. Beat on high 1-2 minutes until whipped cream is to preferred consistency.
Give Berry Compote a final stir and pour over the Dutch Baby, top with Whipped Cream. Serve immediately.