When things get a little tough, I make curd.  Curd as in custard, lots of different types of custard.  Sometimes I do it with whole eggs, sometimes yokes, sometimes creaming, sometimes melting.  It does not really matter which way.  Something about stirring, watching, pouring and waiting for it to set.   Such a calming ritual.

This week I have had to deal with my Gorilla gardener and his family; Deadline pressure around planting fast growing baby coffee in bolsas; Processing 100lbs of honey without centrifuge;  Assessing damage and starting to renovate a workers house and move said worker to simpler accommodation; Month 8 of trying to get a business bank account and being told next week;  Mare in season; And just the normal things about living with a five year old in the jungle.

So, time to relax and make curd.  Today, passion fruit.  I find curd really brings out the subtler flavors in sharp acidic fruits.  Passion fruit is quite a complex bouquet of flavor including strawberry and rhubarb.   

We call it 'Boquete Passion'.  Actually, not my idea, have to give credit for that one to a good friend.