A Day in Bonstetten

Yesterday I went out to Bonstetten (which is west on the other side of the hill of Zürich) to hang out with Julie and Megan. I made homemade wheat bread and we ate sandwiches and Julie's homemade cinnamon rolls and chilled while the kids ran around.

Here's Julie starting a movie that we watched.

Megan is so cute pregnant.

This is Julie's dog Saffron. I love that name, the color of her hair.

This is Jonah, Julie's boy. I love this kid. He is hilarious. Especially when he runs around with his shirt off all tattoo ridden.

We also made this recipe since Clementine's are in season. Well I didn't do it right. I'm going to have it make it again. I didn't really follow the directions. That happens often.

Recipe: Clementine Clafoutis

Butter as needed

1/2 cup flour, more for dusting pan

3 eggs

1/2 cup granulated sugar

Pinch salt

3/4 cup heavy cream

3/4 cup milk

5 to 15 clementines, peeled and sectioned, about 3 cups

Powdered sugar.

1. Heat oven to 350 degrees. Prepare a gratin dish, about 9 by 5 by 2 inches, or a 10-inch round deep pie plate or porcelain dish, by smearing it with butter, just a teaspoon or so. Dust it with flour, rotating pan so flour sticks to all the butter; invert dish to get rid of excess.

2. In a large bowl, whisk eggs until frothy. Add granulated sugar and salt and whisk until combined. Add cream and milk and whisk until smooth. Add 1/2 cup flour and stir just to combine.

3. Layer clementine sections in dish; they should come just about to the top. Pour batter over fruit to as close to top of dish as you dare; you may have a little leftover batter, depending on size of your dish. Bake for about 40 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some powdered sugar over it and serve warm or at room temperature. Clafoutis does not keep; serve within a couple of hours of making it.