Tarte au Citron et aux Amandes

I discovered “Tiare Tahiti.”  It was the poem that made Fitzgerald change the name of his first novel from “The Development of the Personage” to This Side of Paradise.  When I read this poem, I got chills.  It’s real, it’s yearning, it’s melancholy, it’s passionate.  Il est crudité raffinée.  And the last two lines?  Well, […]

Lemon Tea Cookies

“So we beat on, boats against the current, borne back ceaselessly into the past.” F. Scott Fitzgerald “Nowadays people know the price of everything and the value of nothing.” Oscar Wilde “For my part I know nothing with any certainty, but the sight of the stars makes me dream.” Vincent Van Gogh LEMON TEA COOKIES […]

Lemon Soufflé

I have been a rather avid movie watcher at late.  The latest that come to mind are The Hobbit: An Unexpected Adventure, The Hobbit: The Desolation of Smaug, Titanic, How to Marry a Millionaire, Thor, and The Artist.  Most have been quite good, some have been exceptionally good, and one was downright awful.  Out of all […]

Mung Bean and Walnut Houmous

Lately I have been very restless.  I want to go do something exciting and adventurous.  Go on a road trip, perhaps?  To somewhere not terribly famous, but quaint and rustic and charming and just plum-dandy wonderful! It’s actually very strange for me to want to go on a road trip.  I tend to not feel […]

Spinach Pesto Portobellos

So I finished watching a fabulous BBC miniseries called In the Flesh.  It’s pretty much a British take on The Walking Dead (think diseases, zombies, and angry people), but it’s entirely new and fantastic in its plot and perspective.  What I really enjoyed was that the focus really wasn’t about horribly gory scenes of flesh-eating “rotters,” but more about the psychological […]

Lemon Meringue Tart

This tart is fresh, chic, and oh so classy.  A slightly chewy ginger snap crust is beautifully played off by an intense lemon curd, and the entirety is topped off with a billowy and almost bubbly meringue.  Besides tasting divine, this tart is also surprisingly easy (so long as you don’t burn the meringue, but we’ll get into that in a little […]