When I moved to Ottawa, I decided to take most of my stuff with me. I weighed the pros and cons of moving almost everthing and I came to the conclusion that I just couldn't live without most of it. I couldn't bear to part with the piles of cookbooks I own, and how could I blog without all my props and such? So, when I moved to Ottawa, I went with a lot of "baggage."
It all seemed to fit pretty well in my Montreal apartment before going to Ottawa. Trouble is, now that I'm back, I seem to be overwhelmed with too much stuff and not enough space to cram it all in. And I swear it's not because I spent my entire stay in Ottawa shopping.
I am trying desperately to get/be organized. I dream of color coordinated closets and a logically set-up walk-in, where there's no threat of purses and clutter crashing down on you at the slightest nudge. I yearn for my little kitchen island to be completely free of ANYTHING except my kitchenaid mixer. A clean, empty counter top and organized baking cupboards would be glorious.
Every day, I focus on a small, small area of my space and try to organize a little of my
Lemon mousseServes 6
- 250 mL (1 cup) cold whipped cream
- 250 mL (1 cup) lemon curd (homemade or store bought)
- 1/2 a batch baked graham cracker crust (see below for recipe), crumbled, optional
- 170 grams (1 package) fresh raspberries, optional
- In a medium bowl, whip the cream to medium soft peaks.
- A a dollop or two of the whipped cream and add it to a small bowl containing the lemon curd. Stir to mix well and lighten the curd.
- Add the lightened curd to the bowl of whipped cream and fold it in.
- Transfer the lemon mousse to serving dishes and refrigerate overnight.
- Serve with crumbled graham cracker crust and fresh raspberries.
- 125 grams (1 1/4 cups) graham cracker crumbs
- 15–30 grams (1–2 tbsp) granulated sugar
- 70 grams (5 tbsp) unsalted butter, melted
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment.
- Combine the graham cracker crumbs with the granulated sugar.
- Add the melted butter and stir til the crumbs are evenly coated and clump nicely when squeezed together.
- Transfer crumbs to the baking sheet in a mound, pressing and spreading it out evenly (don't worry if it doesn't reach the edge). You are making a giant flat cookie here basically..
- Bake for 10 minutes, and let cool before crumbling over the lemon mousse.