Making crepes is scary. It was one of those moments where you pour the batter into the pan and it looks impossibly thin. How will this ever flip over without ripping to a million pieces? How can this possibly cook evenly? Become golden brown in such a short time? And then it did. It was one of the most satisfying cooking experiences I’ve ever had. Compared to the number of times it took me to get pancake-cooking down to a science, these crepes were completely perfect the very first time. I can’t believe I’ve waited this long to make them.
Sundays are usually our cooking days. Even though the days are getting longer, I have been working so much during the days that Sundays have now also become blog recipe making days. I whip a few things together that I’ve been waiting to make all week and photograph furiously while the sun is out. This morning, we were meeting people for brunch at 10 am and I woke up at 9. Needless to say, I got these muffin tin cakes cooked and out of the oven, and my self showered and ready all under 45 minutes.
Two of the things that I miss over the summer are pomegranates and persimmons. Pomegranates are a staple in my home when they are in season. I usually de-seed a couple at a time and keep the seeds in a bowl in the fridge. There is nothing as satisfying as popping those, juicy, tart, delicious seeds in your mouth a spoonful at a time. Until recently, I have never even used them in any cooking, they are that good raw. Persimmons on the other hand are a newer discovery. When I was in London, my friend from Germany told me it was her favourite fruit. I have never heard of them before, let alone tried them but once I did I was sold.
Who comes up with these things? Until recently, there was one and only one way to eat a grapefruit: slice in half, use a really small spoon to scoop out segments, squeeze juice into a bowl, drink juice. Now, however, my grapefruit universe has expanded to include this wondrous creation: the broiled grapefruit.