This post is also available in: French
This is funny because I flew with a lot of people that I didn’t know over the last weeks. I work in a really small airline and it’s a kinda family feeling. We have small planes (B737-300 and B737-700) which means that you have a max of 147 passengers on board.
So we’re a small crew : pilot, copilot, purser and 2 flight attendants. It’s really common to fly with at least one person you already know. What’s funny is that no one ever wants to believe that I’ll be turning 30 at the end of year, I often have to show my passport so that they can see my birth date. People usually think I’m 22 or 23.
I always looked younger that my age. I think that I had around 22 when people stopped asking me my ID in clubs or bars (and in France legally you need to be 18, not 21). It used to bother me a lot but not now.
I think it’s quite funny, each time someone talks to me like I’m younger than they are I like to ask them how old they think I am and they’re always wrong. It’s a family thing, my mom and my grandma look way younger than their age. People even used to think that my grandma was my mom when I was a kid.
I have to say that it’s even worse « outside » work. You will still find me wearing bluejeans, sneakers and tshirts wearing no make up … It really takes me lots of work to become more « feminine ». Anyway I like looking younger now. I even hope that I’ll always look younger.
I eat as much strawberries as possible lately. I had this curd in my mind for a while. One of my favorite tea is the Honey /Red Berries from Fauchon. My only concern with curds are the often eggs after taste you have.
So I wanted an eggless strawberry curd. People like to cut on butter and not eggs, I did cut the eggs but I kept the butter (margarine) in small proportions. It’s truly delicious . I had to stop myself from eating all by the spoon … You should try it.
Eggless Honey Strawberry Curd: (Makes about one cup)
– 250g / 8.8 oz fresh strawberries
– 100g / 3.5 oz / 1/3 cup honey (Agave Nectar if vegan)
– 30g / 1 oz / 2 Tbsp lemon juice
– 20g / 0.7 oz / 2 Tbsp Cornstach
– 28g / 1 oz / 1/4 stick butter or (margarine if vegan)
– Puree the strawberries in a blender (or however you want to do it)
– Run them through a coarse strainer set over a bowl, pressing hard to extract as much liquid as possible. It should make about 1/2 cup juice.
– In a small bowl , whisk lemon juice with cornstach until a smooth paste forms.
– In a saucepan, whisk the strawberry juice with honey (Agave Nectar) and the lemon/cornstach mixture.
– Cook over medium heat, stirring constantly, until thickened, about 10 minutes.
– Remove the saucepan from the heat and quickly add the butter (margarine) and mix until smooth.
– Pour the mixture into a sterilised bottle/jar.
– Cool to room temperature; the curd will continue to thicken as it cools.
– Refrigerate, cover, until ready to serve, or for up to 1 week.
Bon Appétit !