Summer break has come and gone already. It was not long ago we were eagerly counting down the days to spending two relaxing weeks in Gozo. Excited with anticipation of discovering a new country and just happy to know that the three of us would be together for the entire two weeks. I admit there was anxiety too. Anxiety knowing that the three of us sounds just right in theory but practically we were out of practice being together for such a long period.
Our routine had taken over our lives and although we seemed to be together, walking the same path, we moved ahead individually. Tom, busy from Mondays to Fridays in Stockholm, while Soeren and I created our own hub, tending to work, school, chores and projects in Weimar. Friday evenings were filled with elation and commotion as we looked forward to Tom’s arrival. Greeted at the door like a traveler who has been on a journey of a lifetime, we would gather around him waiting to hear of his adventures. Tom on the other hand, returned weary and disheartened, like a warrior coming home after fighting bureaucratic battles knowing that in two days time he would have to return to the battlefield.
How does one pack all that makes up a family into a weekend?
“I know you often fall short,“ he said “sorry!”
Mostly I would shrug it off with my usual sense of humor, but sometimes I was resentful and would want to scream out “Yes I do!” and then pout for the rest of the day, even though I understood the reason. These conflicting emotions, I was certain, were felt by him too.
Therefore, the vacation was to be our sanctuary. A way to patch up the emotional holes made when we cross the valleys and climb the peaks of a partnership. The two weeks breezed past but they did us good as a family. We were inseparable; chattering, joking, laughing and soaking up being together.
We have fallen back into our routine again, tackling each week as it depletes into the next one, however we are holding on to the feeling that bonded us in those two weeks, trying hard that none of us falls short of each other.
The two weeks we have been back have passed by in a blur. I have been busy working on a photography project and a feature with a German magazine, while juggling Soeren’s switch to a German school and preparing for his birthday. He turns 9 tomorrow and is celebrating with his old and some new friends on Sunday so, my kitchen is abuzz.
In between there are other treats for the three of us. Sweet, baked treats that pull us together to enjoy the rich, juicy fruit summer offers. Berries and peaches have been plentiful this season and I love using them in crisps, clafoutis or cobblers. They are so irresistible and easy to prepare and make excellent use of fruits at the height of their season. Cobblers are purely sensational, fruit topped with a crust and baked, they are somewhere between a pie and scones. In my cobbler I used a plethora of berries and paired them with sweet peaches. The biscuit crust is buttery and tangy with a hint of lemon zest infused with rich vanilla, highlighting the fruit perfectly.
We are very definitely fruit and crust type of a family and the all American cobbler makes such a brilliant alternative to a pie. What I love about the cobbler is that it relies more on taste than fancy pastry making and while I have no grudges towards a pie crust, sometimes I just want to have maximum tasting pleasure rather than spend a lot of time kneading up the dough.
The muscovado sugar gives the fruit extra depth and a gorgeous caramel-like flavor making each bite irresistible. Vanilla and lemon accentuate the biscuit crust and a little sprinkling of the sugar over the crust just before it goes in the oven guarantees feather-light biscuits emphasized by a golden crunch.
The rest of the week here is going to be filled with a lot of chocolate and caramel as we celebrate a big 9! Hope you all have a fantastic weekend and enjoy your family!
More fruity ideas from WFLH:
|Crumble - Rhubarb Mango Pistachio and Amaretti||Clafoutis - Dark Chocolate Cherry and Tahini||Vanilla Poached Plums and Blueberry Granola Goat Cheese Cream Verrines|
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