Adopt the pace of Nature:
her secret is patience.

Ralph Waldo Emerson

June, June.
This month was rather harried and while always short and sweet, dragged her feet at times, and me with them.
I spent most of this month on a nocturnal creature’s schedule, fully switched into night shift mode. I always feel a bit brutalized coming out of these stretches, because I have lived so little outside of the hospital. I’ve fully, if briefly, recovered into the daytime and sunshine.
Now, I am peering over the precipice of July, poised to begin the rest of my career tomorrow… Sunday Scaries indeed!

Today I have a lime, bay leaf, and pine nut tart to share. The curd filling is bright and sunny with a subtle but undeniable herbaceousness. It is smooth and just a little sour, all contained within crisp, buttery pignoli pâte sucrée. Puffy clouds of whipped cream drift by on top and are an extra hit of creaminess.

It’s too hot in NYC to be baking in earnest right now, but I was able to make this all in my countertop convection oven, so I avoided pitting my oven against my window AC unit. Counting that as a major win in the summer bake column.