The Long Weekend
Summer ready, the garden (again), jammy eggs, and a good cake
Memorial Day weekend always feels like the soft-launch into summertime and I am ready for it: the lazier mornings without school drop-off, grilling smash burgers on the back deck, and going to bed at 9:30pm with light still in the sky. With no big travel plans I get to enjoy spending the summer months in my garden and reading ALL the new beach read/romance novels I can.
Speaking of the garden (I am always speaking of the garden), I am smitten by my Blue Star (Amsonia) plants. They have proven to be a very easy going yet show-stopping perennial. They’re one of the first to emerge in the spring and the first to bloom with lovely pale blue flowers. Blue Stars have volume like a shrub but maintain an airy feel because of their feathery leaves. They’re drought-tolerant and don’t mind the harsh western sun.
And they change into this insane color in the late fall…
My friend Liz gave me this Japanese Hachiman bucket and watering can that I have been putting to good use…
This is my favorite garden kneeling pad…
The Day Dew sunscreen from Beauty of Joseon and Innisfree Korean spf 50+ stick are my go-to sunscreens these days. Other ones I use and like can be found on the skincare and personal care lists on my website.
My son has a new favorite meal at home—Fly by Jing Chili Crisp Noodles (I find them at Whole Foods) with jammy eggs. Jammy eggs have a perfectly set, tender white with a thick, custard-like yolk. The secret to getting that perfect texture every single time is precise timing combined with an immediate ice bath. We like ours on the firmer side, this is our protocol:
Boil water.
When the water is boiling, carefully lower the eggs into the pot. Turn the burner down so the eggs are not jumping around and set a timer for 9 minutes.
While they cook, fill a medium bowl with water and ice.
When the timer goes off, lift the eggs from the water and put them in the ice bath.
Let sit for a few minutes then drain. Eat right away, or put them in the fridge for later.
This afternoon I baked this chiffon cake (also affectionately know as The Mistake Cake). I made half the amount of whipped cream and served it with a pile of sliced strawberries, no sauce.
I read and really enjoyed Elle Kennedy’s Off-Campus series. The first season of the show just came out and it is well-done and delicious fun.
Have a good week. xxK
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