Plant Lavender for luck!

During my summer internship in DC, I did my usuall stroll of walking down the lane's of streets and was startled by a unique, organic gem that is in plain sight, yet hidden from the knowledge of many who pass by it. This unique jewel of the sidewalk is the herb known as lavender. Lavender is an exotic, succulently fragrant herb that grows in clusters, but can be mistaken for a beautiful weed. Arising from the cluster of this herbage is a budded stalk that is about knee high. Encased in each one of these aromatic buds is an amethyst colored flower, which, when blooming, intoxicates the air with its sweet perfume. Many times when the flowers are in their budding stage, they become bruised by the gentle wind, which creates a very potent frangrance for those who are passing by. Many times people may trail their fingers absent-mindedly through the stalks and when they later go to brush a strand of hair from their face, or scratch their nose, they find that their hands have been anointed with a fragrance of peace and calmness. Such is the usage of this magnificent herb, and its secret lays in its ability to sooth the senses and calm the fears in life.

Many times the herb is left to grow to the upper thigh, from which it is then sickled, bundled, and sent on its way to markets, perfumeries, and kitchens. The oil made from these plants is very sought after to relax the air around an individual. Consuming its flowers in teas or buds in bread and cookies, allows the person to enjoy the juicy tenderness its body provides. But even cut, dried and hung on walls or put in pillows, this chastely beauty protects its user with the serenity of its soul, and dances with peace to the calm of its benefactor. So next time you go for a walk down Georgetown, DC, look for the maiden of the side walk and lend her your ear, for luck always remained with those whose presence was caressed by such a Lady.

Lavender Creme Brulee

(Savors 6-8 persons)

4 cups heavy cream

1 tablespoon dried lavender flowers

8 egg yolks

3/4 cup granulated sugar, divided

Preheat oven to 300 degrees. Butter (6-ounce) custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom. Place custard cups in a shallow ovenproof roasting or baking pan.

In a large, heavy saucepan over medium heat, add cream and the lavender flowers; heat just to a simmer. Remove from heat and allow lavender flowers to infuse with the cream for 5 minutes. Strain cream mixture through a fine mesh strainer to remove lavender flowers.

In a large bowl, whisk together the egg yolks and 1/2 cup sugar until light and creamy. Slowly add the strained cream to the egg mixture, blending well. Divide custard mixture among the custard cups.

Bring the water for the water bath (see definition on right) to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.

Baked 60 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cups you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.

Remove from oven and leave in the water bath until cooled. Remove cups from water bath and refrigerate at least 2 hours or up to 2 days.

When ready to serve, sprinkle approximately 2 teaspoons of remaining sugar over each creme brulee. For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed.

If you don't have a torch, place creme brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate creme brulees at least 10 minutes before serving.

...A dash of thought:

"And lavender, whose spikes of azure bloom, shall be, ere-while, in arid bundles bound to lurk admist the labours of her loom, and crown her kerchiefs with mickle rear perfume"

~ William Shenstone The School Mistress 1742