Good morning, lovelies,
This Monday memo is short and sweet. I need some sunshine and my guess is you may, too. Here’s a bright pop of yellow and some thoughts and links to wake you up … good morning!
Meyer Lemons: ‘Tis the season for floral, almost heady lemons and I handled my big batch from the Lemon Ladies with verve. I had no time for jam this weekend. Instead, I sliced them into wedges and frozen them in 1- and 2-pound batches, ready for jam and marmalade at anytime. If you can, remove the seeds before freezing. Freeze in a single layer and then vacuum pack into freezer bags. I sliced and froze a special batch into thin rounds, ready to pop into cocktails or water, because sometimes there’s water.
Carrot Coconut Curry: I have made this Carrot Coconut Curry twice and both times, I was delighted to find a way to adore carrots, a vegetable that spends most times on my “foods to avoid” list in the bottom of my fridge. But these little suckers brighten up other dishes and, in this recipe, get their due. Plus, coconut milk.
Washington D.C.: I’ve never been to our nation’s capital, only through it on the way to sunnier lands. I am going in March and really need your tips to ensure I don’t mess this up. Should I go to the White House? (You know, if I’m invited.) I’m definitely visiting the new-ish Union Market. I’d appreciate any and all tips!
Sweet Potato Bar: You may be a devout baked white potato fan but give a baked sweet potato a chance. Spread all sorts of fillings across a big table and instruct guests to top their potato as they see fit. On Sunday, I hosted a sweet potato bar with a definite Latin influence, filled with black beans, a red-onion-and-cucumber-style pico de gallo, sour cream (and cashew cream), all sorts of nuts and seeds, salad greens and chopped olives. Our bellies were fuller than anyone could have imagined and the colors, oh boy.
Coconut Love: The title says so much. I have a thing for coconut. Mix in chocolate and I flip cartwheels. These Dark Chocolate Coconut Bites are on my list for later in the week. I’ll save you some.
Food Gift Links: Need a food gift this week? Here are some new-to-me recipes that look fine for a neighbor, a teacher or just a friend who needs a little lift: Pistachio Cupcakes; Whole Wheat Tahini Muffins; Cloud Cookies; Nougat Blanc; and Almond Butter.
Have a wonderful week,
Photos styled and taken by Maggie Battista.
Eat Boutique discovers the best small batch foods by boutique food makers and shares our version of #foodgiftlove. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop.
Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic Studio. Follow Maggie Battista on Instagram.