If you’ve been following along on Instagram, you know I’ve been traveling in Japan and Australia for the past month and a half teaching workshops. On the road I was content but of two hearts, one right there with my body in the green ravines carving out the Aso Mountains in south Japan and the high, gray seas crashing into the shores of Bronte Beach in Sydney. But still there was another heart, one far from me and beating for the South where my kitchen, my home, my quiet life, and great roadside explosions of honeysuckle were waiting patiently for my return. Home began to feel like an impossible luxury, too good to be true. With my return three months away, time slowed to a child’s pace. It felt for-never away. For-never. New word. And so I, in a fit of homesickness, changed my tickets and flew home for a week before leaving again in two days for Europe to teach workshops in Portugal, Italy, and France. These hot, crispy rosemary beignets—with the most luxurious surprise in the middle: a creamy LINDOR white chocolate truffle—represent the comfort and luxury of simply being home.
As a former denizen of New Orleans, beignets are the member of the venerable doughnut family that call my name most. The addition of the LINDOR white chocolate truffle and rosemary render these a grown up indulgence while the mess of powdered sugar and simple fried dough are reminiscent of childhood funnel cakes at the county fair. So that’s an easy sell. But let’s talk about the white chocolate for a minute. Truth is, I’ve been a pretty vocal detractor of white chocolate. That changed when I toured the Lindt factory and ended up trying a white chocolate LINDOR truffle fresh off the line. Now I go for them 100% of the time over chocolate ones, be it milk or dark. Not all white chocolate is created equal, and at this juncture, Lindt is the only one I’ll go for still. But I’m telling you. They’re creamy, melting, almost cooling, and then they dissolve into velvety sweetness. Almost buttery. I’m hard pressed to describe it, but if I ever want to gently depart reality for a moment, these truffles do the trick. Having them melting at the heart of a beignet? Just please.
My flight on Thursday night is looming; I’m studiously looking the other way. While abroad, I count the days, then the hours, and then finally the minutes until I’m home again. I do not, however, count any such thing since I’ve been home. I pretend, instead, that it isn’t going to happen. I freeze time. My brain stutters. And everything is just lens flare and spring for a suspended week that feels like it cannot, cannot possibly end. The world again becomes grocery store and movie night and yoga class and work and rhythm. Just pure, mundane rhythm. This is all very different from how I’ve been the past year, but circumstance changes people and people change circumstances, and you wake up again a homebody with your wanderlust thoroughly, for the moment, sated.
Home as luxury. It’s a sensibility we’d all do well to cultivate. It’s easy to take it for granted, maybe even inevitable at times. But at present, I do not. It is every bit as luxurious as these little bites taste and every bit as luxurious as the exotic and foreign. So grab a bag of LINDOR white chocolate truffles (or any other sort you please if you’re not with me on the white chocolate thing—they’d be just as amazing with any flavor!) and whip these up for a homemade treat (best shared…as all treats are) worthy of the quiet luxury that is simply being home.