I intended using the whites that remained from my unsuccessful attempt with creme anglaise the day before to make a pavlova (and use up the rest of the strawberries along the way), but forgot how powerful my kitchenaid is… I only left for a minute or two, but when I came back the whites were completely over beaten – and I haven’t even added the sugar yet!
Oh well, I ended up combining the strawberries with some frozen wild blueberries from trader joe’s, and tossing them with some brown butter (<3), white wine, and saffron strands to create this berry-soup type of thing that I added on top of some plain greek yogurt.
Today for dinner I whipped up a quick shakshuka from the leftovers tomatoes and basil of the pizza night, finished off the hashbrowns, and added some tahini sauce with toast for a good measure. Delicious! Cooking wholesome food makes me happy.
Spring Grain Salad with Asparagus & Meyer Lemon