away for a few weeks on a trip means that I had a lot to catch up on where early summer fruits are concerned.
Between my time in front of computer and in the kitchen, this week I went out for a day to check out a lavender farm not too far from us, as I'd heard that the flowers were now in full bloom. It has long been my dream to see an endless stretch of lavender fields like the ones in Provence or even in Hokkaido (Biei and Furano are famous for them). I'd known it wouldn't be quite the same here, but I was still fairly excited.
Back home, inspired by the ice cream, I fancied making something flavored with lavender myself. Now to tell you the truth, I'm not a big fan of lavender scents, particularly in cosmetics and fragrances; they tend to be just too potent for me and kind of put me off. But every now and then I enjoy lavender-flavored food, and found some of them to be quite tasteful - and ones that I enjoy are almost always very subtly flavored. So when I use lavender in food, I try to be very careful and go very easy on the amount of flower I use; one too many buds and they ruin the whole thing.
We have a three-day weekend with the next Monday being Marine Day, which is a public holiday. This weekend is commonly considered as marking the start of real summer - although whether a few weeks of 90F/32C+ temperatures that precede Marine Day shouldn't qualify for real summer, I do not know. But many schoolkids start their summer break and lot of beaches open for the public over the weekend, so we definitely feel it's summer now.
Whether it is a three-day or two-day, or even one-day weekend that you are having, I hope you're having a great one! -cx