A few years ago I got up the courage to make cream puffs for the first time. I had convinced myself they would be challenging – technical, mostly – and reserved an entire Sunday afternoon to getting it right. Well, it turns out, there is absolutely nothing to be afraid of with cream puffs, and I will explain why with these Foolproof Light Lemon Cream Puffs.
I have a bit of a sweet tooth, but more specifically, I love the combination of sweet and tart. So lemony desserts are kind of some of my favorites. I feel like lemon curd is so versatile it is important to have a good go to recipe on hand so you can whip it up whenever you need it! This super easy one bowl lemon curd is amazing.
The first time I made these was two and a half years ago. My mom, sister and I were planning a Peter Rabbit themed baby shower for my other sister, and these were one of the goodies that we made for the event. I thought that these would be perfect to make again (and share!) because springtime is an awful lot like a baby shower. It gets you thinking about new life, small wonders, and cute things.
A few years ago, I lived in a house that had two things overtaking the whole garden: Rosemary and Rhubarb. While I added some things to the garden myself, the abundance of rhubarb that came from this untamed plant was incredible. I had never really done much with it before, and so I set off to experiment with it.
I grew up eating meat jun all the time. Never in the home, but man oh man was it aways at least half of my Korean plate lunch that I’d get as a splurgy lunch. (The other half as usually kal-bi). Pile this up along side heaps of white rice, a ton of banchan (kimchi, panjeon – veggie pancake, and those vinegary potatoes for me please!) and it is basically my dream lunch. But what to do when there isn’t any nearby? Make homemade meat jun!