On occasion, I find myself with more to do and less time in which to do it than I had planned. Actually, I find that to be true on most occasions -- just about every day, in fact. I know I'm not alone here -- at least I hope I'm not.
Even when I have one of my favorite summer shopping binges at a Greenmarket, I plan to eat more fresh produce than G and I can actually tuck away during the course of a week. That's how I recently opened the door of the fridge and found myself in possession of raspberries, blueberries, day-neutral strawberries (which are smaller, sweeter, intensely perfumed, and red all the way through), apricots, peaches and cherries.
I knew that all this bounty would not get eaten in its natural state before it began to spoil, so muffins were the first order of business. I found a delicious blueberry muffin recipe (originally introduced to me by none other than Zarah), modified it slightly, added all three kinds of berries and voila! Several days worth of breakfast and the berries were saved in the meantime.
My favorite recent culinary accomplishment was yesterday's project. No, that's not cheese sauce in that bowl. I was browsing my way through several searches on apricots, lazily looking for preserves, when I happened on several different sites that mentioned apricot curd. Being a long-time lover of both lemon curd and apricots, this struck me as a delightful possibility for the apricots in the fridge, just sitting there in all their blushing glory waiting for something to happen. The recipes I saw were not promising, since they all used what seemed to me extremely high ratios of sugar to fruit. Eggs and butter are one thing, but apricots are too delicate to oversweeten. To me they lose all their luscious perfume if they're combined with too much sugar.
Long story short, I more or less morphed what I 'd read and devised my own recipe, with a puree made of lightly cooked and sieved apricots, the juice of a lemon, eggs, butter, and about one-fourth the sugar called for in other recipes. This is glorious stuff. I ate it on the berry muffins for breakfast, but my favorite use for apricot curd thus far is to open the fridge every time I pass by, pick up a spoon and start eating.
Due to imminent departure and the need to go start packing, I won't post recipes for either of these treats right now, but will be happy to do so later. G's and my other enormous change at the last minute has been a complete rearrangement of our vacation plans. We had originally planned to drive cross-country and be gone for more than three weeks. Because of (positive) developments in a burgeoning entrepreneurial endeavor of G's, he can't be out of town for that long. So tomorrow (or today, actually) I fly to New Orleans, G joins me later in the week and we come home together. (I've already got the ingredients for tomorrow's "plane sandwich", and have several lists of New Orleans restaurants -- far more than I can possibly try in four days).
We're home for a few days, and then in early August we fly out to San Francisco for nine days in the Bay Area with friends. All this re-configuring has actually turned out to be less stressful than our original plans, although we both feel a bit wistful about missing some of our envisioned stops. In the meantime, any plaintive yearnings can always be staved off with another spoonful of apricot curd.