Internet, I don’t even know where to start, it has been way too long. Life is resuming some level of normalcy; we moved, we are unpacking, we are exploring the new neighbourhood, we are furniture shopping, we are shopping for a BBQ, but most importantly, we are cooking and eating in our new home (and yard) and enjoying it all.
Given the moderately warm summer we’ve been having, dinners seem to revolve around salad. Every year I almost forget just how much I enjoy the bounty that summer has to offer! The market every Saturday is an exercise in self control because I have to remind myself that it’s only the two of us and we won’t really be able to finish eating all the fruit and vegetables that I would like to buy (there is nothing that bothers me more than food that goes to waste).
This weekend was no exception, with strawberries, blueberries, and cherries everywhere, it was hard to make choices. I selected delicious juicy blueberries with the thought that they would be a good accompaniment to a pound cake that I was baking for a picnic. And indeed they were, a simple lavender infused blueberry syrup worked very well with the loaf of pound cake.
This quantity was sufficient for 8 generous slices of pound cake, but could easily be served over plain yoghurt, cottage cheese, ricotta or anything else you please.
3/4 cup of water
1/2 cup of sugar
4 tsp dried edible lavender flowers or 2 tbs fresh edible lavender flowers
2 tsp fresh lemon juice
1 pt of blueberries
Bring water and sugar to boil, stirring periodically until the sugar has dissolved. Once completely dissolved, remove from heat and stir in lavender; let steep for 30 minutes (if using fresh flowers, steep for 40 minutes). Strain syrup to remove the lavender buds. Stir the blueberries and lemon juice into the syrup and serve.
I will be posting pictures of the culinary adventure that I experienced on a recent trip to China. Stay tuned.