This weekend was the first weekend in a long time that made me feel happy. I don’t know if you recall me telling you how unhappy I was a couple months back. No matter what I did, how I did it, where I was, I was just unhappy with my life. I figured all the change that occurred threw me off, and I finally accepted that. After talking about it, I believe that was when I started to let go. I stopped trying to fight the feelings of not being okay. I stayed in bed till I couldn’t. I let the tears come as they please. Instead of fighting, I sat with who I was and went with the flow. I’m not saying it was easy, but in return, I’m now starting to feel a sense of happiness again in my daily life.
This past weekend, I went to visit my grandparent’s memorial park. My grandma’s 90th birthday passed during the week and my whole family wanted to go and remember her. We all sat around and had a picnic, talking, laughing, and enjoying each other’s presence. It felt like my grandparents were there too, looking down and smiling that we were all there together. It was a beautiful spring day, sunny, but breezy. With family chatting in the background, the warm sun rays hitting my body, the coolness of the grass, I gazed out at the view and a sense of calm washed over me. I felt at peace for a moment, knowing everything was going to be okay. No problems I had were too big and I will eventually figure it out. Life is short and there is a need to enjoy every bit of it without taking it so seriously.
It’s crazy how it takes death for some of us to realize or remember these things. As this week starts off, I want to keep that in mind. Whether I’m working or relaxing, I will do my best to enjoy the now, the present because every second, every minute is precious, and I should start treating it that way. It would be great if you joined me, but if this didn’t resonate with you, I hope at the very least it was a quick little reminder. As always, wishing you a mindful Monday and a great week ahead. Xoxo Steph
MINI PAVLOVAS WITH GRAPEFRUIT CURD RECIPE
for the meringues
- 3 large egg whites (room temp)
- 3/4 cup granulated sugar
- 1/4 tsp. cream of tartar
- 1 tsp. vanilla extract
for the curd (can make ahead)
- 1 cup grapefruit juice
- 1/2 cup granulated sugar
- 3 tbsp. grapefruit zest
- 5 tbsp. unsalted butter (room temp)
- 2 egg yolks (room temp)
- 2 eggs (room temp)
- 1/4 tsp. salt
- 6 mini pavlovas
- 1/2 cup grapefruit curd
- 1 grapefruit peeled and deskinned
- Handful of roughly chopped roasted pistachios
for the meringues
- Preheat oven to 200°F & line a cookie sheet with parchment paper.
- In a sauce pan large enough to fit a heatproof bowl over, boil water till simmering.
- Combine all ingredients except the vanilla extract in the heat proof bowl, set it over the simmering water & whisk till ALL the sugar is melted (~3mins whisking constantly).
- Transfer the mixture to a stand mixer or beat with a hand mixer till stiff peaks form (~5-7mins).
- Add the vanilla extract and beat to combine.
- Spoon the meringue onto the prepared cookie sheet, creating a small dip in the middle with the back of the spoon.
- Bake for 2 hours, making sure not to open the oven door.
- Leave the meringues to cool completely in the oven with the door closed (I let mine cool overnight).
for the curd
- In a medium saucepan, simmer the grapefruit juice till it is reduced by half, then set aside to cool.
- In a medium bowl, combine the sugar and zest together. Using your fingers, rub the zest into the sugar so the oils release out and the sugar becomes fragrant.
- In a stand mixer, cream together the butter and sugar until light and fluffy.
- Add the eggs & egg yolks, and beat to combine.
- Pour the cooled grapefruit juice into the egg mixture and beat, then return all the mixture back to the pan.
- Cook the curd on medium heat, whisking constantly until it thickens and coats the back of a wooden spoon (~10mins).
- Pour the curd into a sterilized mason jar & let it cool before putting the lid on to chill completely in the fridge.
*you can keep the curd up to 3 months unopened in the fridge, but once it is opened, it will last ~1 1/2 weeks.
- Place mini pavlovas on a serving plate or tray.
- Spoon a couple tbsps of grapefruit curd into the dip.
- Sprinkle crushed pistachios over the curd.
- Lay a slice of grapefruit on top, serve and eat immediately.