This year I made a resolution to be more present. I am a very stressed out and anxious person, which is why when I first heard about the idea of ‘slow living’ it intrigued me. Not that I need this whole movement in order to make myself be present, but the idea of just living one day at a time and focusing on the important things right in front of me, was a very novel idea. I can’t say that I’ve lived up to it though, it’s a difficult thing for me for sure. But I am afraid that if I blink, my babies will be all grown up, and I will have spent their childhood focusing on the wrong things.
That’s the point of this blog, to document my families journey through the art of slow living. Some of my goals are to bake more with my girls, have more dance parties in the middle of whatever store we are in when a good song plays through the speakers. To have lots of tea parties and stay up late making forts out of sheets. Read lots and lots of books, and just play with them when they ask me to. A lot of the time, I find myself telling them, “mommy is working, I will play later.” That probably has to be the number one, worst thing I hear myself saying, because I don’t want them thinking my work is more important than they are, not say that I’ll drop everything, but to definitely make more of an effort to put the unimportant things aside.
On another note, it’s also about being mindful of what we eat and where we source our food. Staying local important to me, I’m all about supporting our local farms and community, so when I can, I buy my food and supplies from vendors and makers in our area. I love to create things, so teaching my kids the importance of getting your hands dirty, means a lot. You’ll see posts on gardening, cooking, creating, woodworking, knitting, sewing, all the above. I’m an old soul at heart, and I want my girls to appreciate how things are made, and that they don’t just show up in a store on a shelf by magic.
So we hope you enjoy this journey with us.
My youngest daughter, Ireland, helped me make this tart. She’s getting much better at picking flowers without pulling off all of the petals, and she was a pro at smooshing the baby grapes into the tart. We are still working on not poking fingers into the desserts, but she’s getting there.
This a great dish for a lighter take on a cheesecake, it’s not as sweet, and it can be a really great way to enhance the seasons fruit by topping with whatever is going on that month, berries or stone fruit in particular. Give it a try!
8 ounces (230 gm) mascarpone cheese, softened to room temperature
3 tablespoons brown sugar
3 tablespoons honey
1 cup plus 1/3 cup (320 mL) heavy whipping cream
Additional honey for drizzling (optional)
Whisk together the brown sugar, milk and honey cracker crumbs, and salt in a medium bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and sides of a 9-10” tart pan. Chill in fridge while you prepare the filling.
When your mascarpone is to room temperature, beat on medium speed in a large bowl until smooth, about a minute. If you mix the cheese while it’s too cold it will be clumpy. Add the brown sugar and beat to combine.
On low speed add in the honey, scrape down the side of the bowl to ensure even mixing.
In a separate bowl mix the heavy whipping cream on medium low speed, increasing the speed when it turns frothy. Mix until stiff peaks are formed, do not over mix.
Fold the whipped cream into the cheese mixture in two batches, until combined. If your mixture looks clumpy, mix in the additional 1/3 cup of whipping cream on low speed until well combined. This will help blend in some of the clumping.
Spread the filling into the prepared crust, and chill in the fridge for several hours allowing it to firm up.
Once you are ready to serve, add sliced fruit, or honey and serve.
Store in the fridge for up to three days.
If your mascarpone curdles a bit when you add the honey, most of the lumps will disappear when the additional 1/3 cup whipping cream is added.