I was talking with M the other day about how we are horrible planners. Both of our lives have never been guided around planning, especially when it comes to planning major life decisions (like moving, college, or jobs). We both, in essence, fly by the seat of our pants.
While this occasionally backfires, I think we make more decisions than we could if we planned. Had we sat down and really thought about moving to California, there is a high probability it wouldn’t have happened. We would have been rational, talked about money, and really talked about being away from each other during a rather crucial time in our relationship (there is nothing like getting engaged and then being flung apart).
So, after being apart for almost four months (and with only two left to go), we had hit a bit of a low spot. We started to have a sinking feeling of, “oh my, was this really the right decision?”
The answer, of course, is always yes. Sometimes we have to make big leaps of faith in order to achieve something greater, even if that means a few moments of self doubt.
I often find myself daydreaming about going to the markets, cooking, and enjoying my time with M again. The last time I posted about a dutch baby, it was a lazy Sunday with M (this was before we knew he’d soon be moving). I know it may sounds silly but as the snow continues to fall here, it’s things like this that get me through until May. A simple breakfast, lounging by myself, topped with citrus (from my imaginary orange tree I’ll have in my backyard one day).
It’s recipes like this that keep me connected and remind me that even though it feels a bit like we’re free-falling through some vast land of limbo, one day it won’t feel like that.
This dutch baby didn’t poof as much as my last but I think I can attribute that to the almond meal and a very temperamental oven. However, it is still just as delicious.
- Dutch Baby
- 2 eggs eggs
- 2 tablespoons maple syrup
- ½ cup 2% or whole milk
- ¼ cup Almond Meal*
- ¼ cup + 2 tablespoons whole wheat pastry flour
- ⅛ teaspoon salt
- 1 tablespoons butter
- Orange Compote
- 2 Regular or Blood Oranges
- 3 Tablespoons Honey
- ¼ teaspoon Salt
- Pinch of Cinnamon
- Preheat oven to 400˚.
- Combine eggs, milk, almond meal, flour, salt, and maple syrup in a blender. Pulse until combined.
- On the stop top, melt 1 tablespoon butter in a 8″ or 10″ cast iron (well seasoned) skillet. Swirl around to cover the pan once melted. Remove from heat and pour in batter. Bake in oven until golden brown and puffed, 20-25 minutes.
- While dutch baby cooks, zest one orange into a small pot (1-2 tablespoons of zest is perfect). Peel oranges, remove any extra membrane and remove pith, and pull into slices. Place in with zest and add honey, cinnamon, and salt. Bring to a boil and reduce to a simmer. Let simmer until oranges have broken apart and mixture begins to thicken, 15-20 minutes. Taste and add more honey or cinnamon as needed.
- Once dutch baby is ready, smear orange compote on top and serve with a quick pour of heavy cream (optional).