Lounge table setup with croissants for breakfast.

It all started last night, actually. Before going to bed, I put some baking paper on a baking tray, and put the frozen croissants on it. I sprayed a bit of oil through a mister on top of the croissants, and covered with film wrap. I put those in the oven to proof overnight. It was a cool night, so I knew that they were not going to over-proof. This reminded me of my first job, working at Le Bilboquet, an artisan ice cream shop in Outremont, Quebec. I was 15, and I cleaned the store at night after they closed. One of the jobs involved putting out the frozen pastry out to proof for the morning team. Fond memories, those.

Anyway, this morning, as soon as I got up, I took the croissants out of the oven, and turned the oven on. I could smell the slight yeasty odour coming from the perfectly proofed croissants. A few minutes later, with the oven ready, I took the film off the croissants, and put them in the oven. About 20 minutes baking, and the wee critters were nice and golden brown, ready to take out of the oven. I let them sit for an hour or so.

Finally, we sat down to eat. A bit of butter, a bit of 3-berries jam. Orange juice and coffee. The dogs were at our feet, the gas heater on. Somehow, it became easy to forget the wind and the rain outside.

When I was young, we didn't have access to the pink grapefruit which as decidedly sweeter, less tart. But that is what I found at the store here. I didn't want to just sprinkle white sugar. But I did want to give a bit of an added sweetness and taste to the fruit, make it "cooking", even though it's not really cooking.

Grilled grapefruit, yogurt and capuccino.

I had two fruits, one each. I took one and just lifted the meat after cutting the skin off. The other I cut in half, and carefully removed the meat, leaving half of the peel intact to form a bowl. I realised I didn't have my curved grapefruit knife anywhere. I went hunting for my toolbox that contains all my knives, etc, and couldn't find it. All the tools I use regularly are in the kitchen now, no need to have them in a toolbox. But once in a while, I want something different. Oh well, nothing that a sharp paring knife and a bit of attention can't cure.

I mixed the meat of both grapefruits, and portionned it back into the "bowls". I sprinkled some maple flakes (maple sugar in little flakes, great product!). Then I put the stuff in the oven under the grill.

While that was going on, I served a bit of plain "greek style" yogurt in a small container, sprinkled with a little more maple flakes.

Once the grapefruit was "grilled", I served it in a bowl. It was most excellent!

I ate mine by eating first the grapefruit, then pouring the yogurt and eating the remaining juice/flesh with the yogurt. My partner just mixed it all up immediately.