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Vanilla Bean Custard + Blueberries & A Small Milestone

Vanilla Bean Custard with Berries Less words, more pictures today. Sending out a tasty treat, from me to you. We're celebrating a small milestone. Salt & Twine is officially a month old. It took about three weeks for me to be comfortable with the idea of actually telling anyone about it. Including my mother (sorry, Mom). I was silly and nervous, and pretty sure no one would read it. Thank you for proving me wrong, and for sharing in this with me.

Make Vanilla Custard

Now that you're here, I hope you'll stay and chat. Your comments and emails are an encouragement, they brighten my day every time, and I love writing back.

Oh! Did I tell you that I am taking an ecourse to learn how to blog? I told you I was a nerd. And since I am so new at this, I figured it would be good to know how to get better. It turns out I'm doing a lot of things (everything?) wrong. No big surprise, there. Still, it's a great new adventure. I'll work hard to get better at it. Meanwhile, thanks for being my friend anyway.

Vanilla Bean Custard

Doesn't this look delicious? I promise, it is. Make it, and enjoy! xo

Vanilla Custard with Blueberries

Ingredients: 9 pastured egg yolks, beaten (soy and corn-free feed) 2 cups heavy cream, preferably from grass fed cows 1/4 c. local, raw honey 1 vanilla pod, split and scraped dash of salt

fresh blueberries sprinkle of lemon juice

Directions: In a large sauce pan, add eggs, heavy cream, honey, vanilla bean (scraped from pod), and salt. Whisk to combine gently. Turn heat on low and continue to whisk until custard thickens and custard will coat the back of a wooden spoon pretty solidly (approx. 15 minutes). To cool, place pan in an ice bath (no more than halfway up the pan), continue whisking for a few minutes to keep custard smooth. To make sure it's extra smooth, you can pour your custard through a mesh strainer. (Full disclosure: I never do that due to... um, I'm lazy.) Pour custard into small serving dishes, refrigerate to set and cool.

Rinse blueberries and (optional) sprinkle with a little lemon juice. To serve, top custard with fresh berries and supply extra berries as needed.

Note: For my dairy-free peeps, I've heard that this works really well with coconut milk, too. If you use coconut milk, be sure to get the canned stuff that doesn't have a thousand ingredients.

**Thanks for visiting my blog. If you're visiting from a link party, I'm so glad you found me. I've got severalย real foodย recipes, and I've been sharing the story of how eating traditionally has brought good nutrition and healing to my broken body. There's a Change-Your-Life, Sexy Mojo, Cuban Pork Roast recipe here, and reflecting on A Year of Sickness and Heartache, Healing and Overwhelming Joy, here. I'm sharing inspiration for real life (like Nerdy Girl Valentines). Feel free to look around and send me an email if you have any questions: saltandtwineblog (at) gmail (dot) com. If you like what you see, you can keep reading my story and my projects by subscribing (top, left). It's great to have you. Hope you'll stay!**

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