Well, I used up my leftover pastry cream but now I have leftover orange curd.

Props to the kids- they helped me make the curd, they made the pate sucree totally on their own, helped form the tartlets, and helped pipe the tarts. They're going to have so many pastry skills by the time they're out on their own. 😄

 

 We just made orange curd (we have leftover pastry cream from last week's cream puffs and it's time to make tartlets). It needed six egg yolks and Owain was over there separating eggs with his fingers like you see chefs do. 😄

I made fancy Florida-style brunch today- cornmeal-fried catfish, cheese grits and fruit salad. 

The green stuff on the edge of the plate is schug, a yemenite hot sauce that Micha made, which is not Floridian.

 

Ari filled most of these cream puffs on her own! (this isn't all we made; just all that was left after an afternoon of munching)

 

 My current pandemic activity: sitting on my boyfriend's lawn and chatting with him through his upstairs window. 

I suggested that he could come downstairs and we could stare longingly at each other through the glass and then press our hands slowly up against the glass in the same spot, but he didn't go for it.

For reasons that are unclear to me, quarantine is making me really want citrus. Like, take that, scurvy, me and my key lime pie are coming for you!

In unrelated news, I just made myself a fruit salad with lime dressing. 🙂

Victory!

This week, I took a block of tempeh. I cut it into slices and boiled/steamed it for ten minutes in a pan with some chicken stock, soy sauce and smoked paprika. Then took it out and marinated it for a bit in a ginger soy dressing that the children like. Then fried it enough to heat/crisp up the edges, then we made tacos.

Both children ate the tacos and declared them delicious and said they would eat them again. 😃