When things get a little tough, I make curd. Curd as in custard, lots of different types of custard. Sometimes I do it with whole eggs, sometimes yokes, sometimes creaming, sometimes melting. It does not really matter which way. Something about stirring, watching, pouring and waiting for it to set. Such a calming ritual.
This week I have had to deal with my Gorilla gardener and his family; Deadline pressure around planting fast growing baby coffee in bolsas; Processing 100lbs of honey without centrifuge; Assessing damage and starting to renovate a workers house and move said worker to simpler accommodation; Month 8 of trying to get a business bank account and being told next week; Mare in season; And just the normal things about living with a five year old in the jungle.
So, time to relax and make curd. Today, passion fruit. I find curd really brings out the subtler flavors in sharp acidic fruits. Passion fruit is quite a complex bouquet of flavor including strawberry and rhubarb.
We call it 'Boquete Passion'. Actually, not my idea, have to give credit for that one to a good friend.
This week I have had to deal with my Gorilla gardener and his family; Deadline pressure around planting fast growing baby coffee in bolsas; Processing 100lbs of honey without centrifuge; Assessing damage and starting to renovate a workers house and move said worker to simpler accommodation; Month 8 of trying to get a business bank account and being told next week; Mare in season; And just the normal things about living with a five year old in the jungle.
So, time to relax and make curd. Today, passion fruit. I find curd really brings out the subtler flavors in sharp acidic fruits. Passion fruit is quite a complex bouquet of flavor including strawberry and rhubarb.
We call it 'Boquete Passion'. Actually, not my idea, have to give credit for that one to a good friend.
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