“And God,

please let the deer on the highway
get some kind of heaven.
Something with tall soft grass
and sweet reunion.”

Althea Davis

Two weeks into being a doctor. I have so many thoughts. Much that I would like to write, but that I’m not yet able to articulate.

My heart and my mind are stretching and blending, and it is not a terribly comfortable process.
I have a sense of running at full speed with spoon outstretched and egg precariously balanced. A fragility that I curl myself around to shield, whisper thin shell reinforced by learned but not yet practiced strength.

Much to think, much to write. Little time for both. Doctorhood, I guess.

Possets are a wonderful bit of kitchen magic.
When you bring heavy cream and acid together in just the right way, they set into a lovely, soft pudding.
If you’ve never had a posset, you almost can’t believe how creamy and smooth they are. It is an ethereal mouthfeel, so light on the tongue.
They are no-bake, which is what many of us need as summer languishes on.
They are fabulous after a dinner party and can be spooned into all sorts of containers, from lime halves to yogurt cups to ramekins.
These possets blush from a hint of sweet, fruity strawberry purée, and get their backbone from lime juice. Strawberry and lime or lemon is a classic combination for a reason, because the fruitiness and tartness play so nicely together.
Serve with fresh mint, strawberry cookies, and the smallest, freshest, sweetest berries you can get your hands on.

Extra bounty from the farmer’s market? Start here:
peach pie
plum pie
vegan coconut and fruit cake
strawberry cream sheet cake
sweet corn and blueberry cream puffs

Lime Strawberry Possets
makes 12 small possets

ingredients:
540 grams (20 ounces) heavy cream
150 grams (3/4 cup) sugar
pinch salt
60 grams (1/4 cup) lime juice
30 grams (1 ounce) pureed strawberries

to assemble:
hollowed out lime peels or ramekins

directions:
Place heavy cream, sugar, and salt in a high-sided pot over medium heat.
Whisking constantly, bring to a soft boil.
Continue to stir and boil for 3 full minutes.
Whisk strawberry puree and lime juice together, then stir into the hot cream.
Allow to set for 10 minutes off the heat.
Pour into prepared ramekins or peels.
Allow to set in the fridge for at least 3 hours or overnight.