Lemon Curd Tart
B surprised me with a Mother’s Day getaway to a cute little Washington town called Port Ludlow.
He wanted to be “super romantic” and wanted to “whisk me away on a spontaneous trip.”
B: I’m booking us on a getaway trip this weekend!
Me: Oh um, I have a tight research deadline.
B: Fine, I’m booking us on a getaway trip next weekend. You’re killing my spontaneous romantic vibe!
B did nickname me “moment killer” since I’m infamous for saying the most unromantic things haha.
The ferry system in Washington has been crazy since they’re so shortstaffed. We had to wait almost 3 hours to get on the ferry (!), but once we made it, it was a smooth trip.
We stayed at the cute Inn at Port Ludlow, which is dog friendly. I was very excited since they had a jacuzzi and bubble bath salts for a relaxing soak. I haven’t been able to enjoy any hot tubs because of pregnancy, but I did enjoy this jacuzzi bubble bath. Isabelle loved the bubbles as well.
We explored Port Ludlow and Port Gamble. Both are small towns with quaint shops. We explored Fort Flagler State Park and we ate at a unique airplane themed brunch diner (Spruce Goose Cafe) right by a little airport, where we watched tiny planes take off and land.
On our way home we stopped by Point No Point Lighthouse, where we saw a seal hop on land right by the lighthouse and eat a fish! I took a picture by the sign “welcome to Hansville” for my brother Hans as well a unique boat house by the Lighthouse that’s actually a ship! Although we also had to wait at Kingston for the ferry back home, the wait was only an hour and there happened to be a farmer’s market that day (B very much enjoyed his frozen key lime pie on a stick)
Overall, a great Mother’s Day getaway!
Lemon curd tart recipe adapted from Pretty Simple Sweet and Allrecipes
Lemon Curd Tart
1/2 cup unsalted butter, cubed
3/4 cup sugar
3 eggs
ALMOND PASTRY CRUST: Combine butter, sugar, egg, salt and vanilla. Mix flour with your almond flour in another bowl, and add to the butter/egg mixture. Do not over-mix; stop when dough is well combined. The dough will be wet; wrap in plastic wrap and chill overnight, or at least 2 hours before use (once chilled, the dough will be workable).