Separate, yet together

 I love being there completely for my children.  Well, not even just my children;  everyone.  I can offer a ride to help someone who has a car that won't start.  I can pick up some extra groceries for someone who cannot get to the store.  I can take my mother out for a meal.  I can pick my daughter up AT school and take her to work.  I can attend all of my son's games. I can cook fun meals, bake things for them.  I can take my son to his doctor appointments as he receives treatments every seven weeks. All of the things I did when they were little.  All of the things I still love to do now, and with the flexibility I have. 
My children and I are separated by day, but together by night.  We are separate, yet together. 

When we bake, on occasions we separate eggs.  I loved teaching my children this skill.  "It's fun!", were the words that blurted out of both of their mouths. The occasional "ewwww." would sneak in, but they could start to see why it was part of building something that was going to be delicious and good for their souls.   We might make meringue out of the whites for macaroons, or whisking the yolks hard with sugar on their way to be a creme anglaise. 

Oil and vinegar are separate, until the wonderful emulsifying agent of dijon mustard hits the whisk and then the creaminess of our homemade salad dressing is together.  A few herbs, if on hand, and we are on our way to the makings of a wonderful salad.  Precisely why you don't need to buy store-bought dressings! 

When I look at my children, they are very much apart--yet together.  Teenage angst fills this house often, but not as often as most households, and for that I feel extremely blessed.  We must allow them to be separate.  They are each their own person.  They know the expectations that have been in the house since they could crawl, and I have watched as they still respect those expectations within the walls of this house and when they are in other's homes.  What I have learned about the separation with my children, at times, is their need for space.  Their Dad and I respect that space.   It's their job to have angst.  It's their job to be teenagers.  So I say yes (within reason and good boundary setting), nod my head, and then save the "No's" for when they are really needed.  That separation will eventually end.  It comes and goes in waves, and I know, like before, they will be back wanting to hang out.  I respect them, as I hope they respect me.

So, when was the last time you separated something and brought it together? 

I am craving fresh fruit today.  The juicy tastes of some good seasonal fruit and longing for a weekly trip to the farmers market.  I'm a 'one bite' dessert girl, mainly.  However, put a nice drizzle of creme anglaise over some fresh, cut up fruit, and I will lick the bowl clean.  (You think I'm joking, don't you.)

I can't take credit for this idea.  One of my favorite restaurants that used to be housed in an old, revamped loft building moved to another location and I haven't been back since.  One of my fondest memories, though, was that of their fresh fruit bowl and creme anglaise.  So, here is my version, adapted from what used to be called The Waterstreet Grill.  (They now reside in a hotel, and it's just not the same.  Sigh)

So, separate a few eggs today.  (That is, if you consume dairy) and enjoy.  Make it your own. 
It will all come together.

Creme Anglaise Over Fresh Fruit

1 cup half-and-half cream

1/2 cup white sugar, divided

1 vanilla bean, halved lengthwise (if you need to use extract, save it until the end)

4 egg yolks

2 tablespoons unsalted butter

1. In a saucepan over medium heat, combine half-and-half, 1/4 cup sugar and vanilla bean. (Make sure you get the seeds out with the tip of your knife.)
2. In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth.  Get that nice, lemony color.  Work hard for this!!
3. When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a wooden spoon. Remove from heat and stir in butter. Serve warm or cold.
4. Arrange your favorite fruits in your own bowl;  strawberries, figs, blueberries, raspberries, melon, apple, pear, pineapple.  Knock yourself out!

5. Drizzle away the creme anglaise over the top. 

Just enjoy!!!
Kathy