I went to the market earlier and picked up a gorgeous bunch of fresh carrots with an excess of feathery green tops as well as a can of coconut milk for no good reason except that it was on sale. When I got home, I came across the lone ghost pepper I'd bought last week. While cooking dinner for the boys, I thought about risotto...
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I adore Meyer lemon anything and have long been wanting to combine its juice with coconut milk for a sweet-sour dessert. Cakes and pies are awesome but a dime a dozen; crème brûlée, on the other hand, is a treat I don't get to enjoy often enough. This is ethereal, every bite a smooth, creamy pleasure.
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This is a lovely recipe by Melissa Clark that takes advantage of items you might very well have in your pantry, fridge and freezer. It's a great way to use barley and combines these flavorful elements in a new, pleasurable way.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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