Thank you all so much for your suggestions and well wishes. Shedir and Calmer it was, started the same day and now finished. I will have pics soon.
Here a picture from my trip, which can be descriped as fun and frosty.
Yes, this picture was taken in APRIL!!! I'm glad I'd packed the long undies. I hadn't seen snow like this in a couple of years, so it was actually quite wonderful to wander through this snowy wonderland.
Back in SF, life took off almost immediately. I'm working again and I got accepted to start grad school this fall. I look back at the past few months with deep gratitude. When I quit work last summer, I'd had all these crafty plans....lots of knits and sewing projects, quilts (plural!) were to be made. In the end, I spend a lot of time doing nothing. Literally, sometimes I would just sit for hours on the sofa, watching my cat sleep. I read a lot, and I baked a lot (and henceforth went to the gym a lot). It was the best thing I've done in a long time, and I feel recharged and happy. The baking frenzy I went through is taking a backseat now, but I wanted to share a few recipes with you that I thought were just fabulous (which is high praise from a picky, fresh-loving country girl). All these recipes contain some kind of citrus, which is just my favorite flavor and scent ever! This recipe from Martha Stewart had been on my list for a long time, Pistachio-Lime Tart.
It takes three days to finish (you have to drain ricotta, make lime curd, and let the tart rest overnight). It's really worth the trouble though, the end result was delicious! The crust is made with pistachios, whose flavor get a little lost in the lime, but tastes awesome when you have a crumb by itself. The lime curd was so good, I could have eaten it just like that (never mind that there are 20 egg yolks in there).
The only adjustment I would make next time would be to substitute drained greek yoghurt for the ricotta. I'm not sure I love the ricotta grainyness, I even pushed it through a sieve once more to get it smooth. It tasted wonderful, however, I was envisioning thie filling to be super smooth, like the curd. I'm going to make this again, just thinking about its tangy goodness is making my mouth water. You can get the recipe here.