Good morning dear followers. Not exactly sure what the weather is like in your neck of the woods, but the mid-Atlantic feels like spring this winter. Bulbs are pushing their bright green shoots through the dirt already with temperatures climbing into the 70’s. Warm and loud thunderstorms are replacing snow. Will it stay this way? Doubtful, but hopeful.
The fear of winter’s return hasn’t stopped me from getting into the garden and finishing some clean-up. The north wind has a nasty habit of burying the landscape in leaves and riddling the yard with sticks. Being in the garden is as much therapy as cooking, so I don’t mind the dirty work. It’s the best distraction thinking March winds and April showers are just around the corner.
Good Grief Cook thought throughout the gardening/growing season it might be interesting to take you on a good, the bad and the ugly of the garden. It’s February. All looks dark and dead right now, or maybe it’s just asleep. Anyway, this will be your first glance of the winter garden. Should be fun to watch it transform month to month. Let the tour begin.
Hope you have enjoyed these few photos today. In addition to the garden I am working on improving my photography and food styling. Isn’t that black slate tray beneath the creme brûlée a natural beauty? It’s made in the USA. You will be seeing a lot of it. Thank you, Garmon for this gift.
Let’s make some creme brûlée. It seems to be the cream of the dessert crop. I posted this photo on instagram and was surprised to learn how many people consider creme brûlée their favorite dessert. A simple, but rich and creamy vanilla custard topped with crispy caramelized sugar….okay I get why people love it so much. Plus it involves fire.This recipe is adapted from Christopher Kimball’s Dessert Bible.