I am looking for a house.
It is not going well.
I mean. It’s going fine. It’s as to-be-expected, I guess. I want very specific things and I’m being rather ornery and uncompromising (which isn’t like me, frankly. Is it?) and also… it can be very lonely to look for a house by yourself. Yesterday, I went to two open houses, drove around endlessly with the dog panting in the back, and went home and had a good cry. I find myself shying away from places that are plain and small and perfectly functional, as if they’re making a statement about me and my life. As if I am consciously crafting my future to be as such- plain and small and perfectly functional. Ooof. Being a grown up is hard.
Things that are bolstering me today, in no particular order of emotional importance:
> This quote from Jessica Fetchor, lovingly transcribed and shared on Sprouted Kitchen:
“But we are always swept this way and that. We create the life we want to live, yes. Then, in return, that life creates us. We follow the tides; we have no other choice. We splash about beneath the brightest of moons, then the darkest of skies, tug hard from the surface on anchors that refuse to budge, and then, if we are very brave, dive deep.”
> This quote on Farmette, recalling a (very rainy) Irish summer BBQ:
“Imen, we get on with it here in Ireland. We just get on with it. Put up a tent or marquis if you feel the need. Everyone will come, you’ll see.”
> This photo. (Look, I don’t know why it makes me feel better, okay? Maybe because it makes me feel 10 years old again? Have mercy.)
And these pictures. Sometimes when I get the photos of this week’s recipe from Nicole, I smile. Sometimes I do a happy clap. Last night, I saw them and laughed. There’s just something so cheery about these little cups. Little unassuming grapefruit halves filled with summer cheer.
Sorbet in Grapefruit Cups
Source: Bon Appetit | Makes: 8 | Print Recipe
Do Ahead: Sorbet cups can be made 1 day ahead. Cover once sorbet is solid and keep frozen.
4 medium red or pink grapefruits
2 pints fruit-flavored sorbet or sherbet, slightly softened
1. Cut grapefruits in half and juice them. Using a large spoon, scrape out pulp and flesh.
2. Peel away any residual white pith so you’re left with completely clean rinds. Fill grapefruit halves with sorbet and smooth tops flush with edges of fruit using a small flexible spatula or butter knife to make cups; freeze until ready to serve.
3. Cut each sorbet cup in half to make quarters just before serving.