Hopefully you are well. I write this after what I could normally consider a dragging, hectic Monday at work. A valued co-worker put in her notice of resignation, another is miserable with a cough and sniffles, and I didn’t accomplish much productivity over my weekend.
I can’t help but be happy though, content, somehow calm. I’ve got my door open so the wind can blow. All manner of birds can be heard, as well as the simmering of a vegetable broth on the stove. Clove is grooming herself, just out of reach on the rug and I have baked a very healthy and visually pleasing dinner. Just kidding, it’s frozen mini corn dogs but they are yummy.
Since not much productivity happened over my weekend, I came home to a very messy apartment: Clean clothes strewn everywhere, trash desperately needing handling, and a kitchen full of dirty dishes. I powered through them immediately upon getting home, a rare occurrence that normally drains me. Yet, I feel full emotionally. I’m almost afraid to admit it, that it won’t be true if I do. Is this purely gratitude? I honestly don’t remember the last day of “regular” life that I was this wholly happy for it to be mine.
I have much to be grateful for and I just felt the need to share how thankful I am that I can actually feel it today instead of just knowing it. Hopefully you are able to escape the blur of time passing. Have a wonderful evening of this day, of your everyday.
The weather is finally warming up here in my part of the Midwest. Longer hours of sunlight, no chill that makes your skin burn and your teeth hurt, it could almost be thought to be Spring. I wanted to solidify the feeling by bringing a refreshing zing of sunshine into a bake, while also using the grapefruit that has been occupying my lower fridge drawer for an uncertain amount of time. Thankfully, I already had all of the ingredients for this take on lemon bars, found while “in my feels” on Pinterest.
It’s a simple recipe, though a little labor intensive but the flavor is perfectly balanced between tart and sweet. Instead of pre-cooking the curd, it bakes in the oven on the crumbly, four-ingredient, shortbread crust.
While found on Pinterest, this is from a blog that did all the hard work of creating the recipe and taking beautiful photos of their bars. If you want to give them a try, see the recipe, or visit Amber’s blog where this credit is fully due, click here. She has far more than just dessert on her beautifully curated blog “Dessert Now Dinner Later”.
Citrus makes me think of summer and warmer weather but red grapefruit is in season October through April and other citrus starts as early as December! I think it’s great to have such a fresh, bright fruit be in season when it tends to be the coldest and darkest here in the Midwest. Thank you Texas, for growing the grapefruits I was able to use for these bars.
Do you have a dessert that makes you think of warmer weather or Spring? Is it warming up where you live?
Consider this our lovely internet picnic, strangers and friends.