It was a rough late winter and spring here. I sort of ran into a wall with regard to food – I couldn’t muster the enthusiasm to make it, much less write about it. Something’s kicked me into gear the last few days (I have some theories as to what it could be…) and FOOD IS GETTING MADE around here.
I received a gorgeous handmade deep dish pie pan for my birthday, as well as some absolutely ridiculous 3D printed cookie cutters – both of those gifts will more than likely be getting used today. I’ve got my standard whole wheat buttermilk bread rising now.
I made Smitten Kitchen’s Rhubarb Snacking Cake on Friday and it was, as are all of her recipes, FANTASTIC. Somehow there are still a couple pieces of it left, but not for long.
Last night I made rhubarb ginger syrup (with rhubarb from my yard! YAY!), based on this recipe, though we decided at the end that it needed about 1/2 cup more sugar to balance the astringency of the rhubarb. It was pretty much awesome mixed with some Pimm’s and I *think* gin (mixology is not my department) and some soda water.
OH. And last week there was pickled asparagus made. I haven’t cracked into it yet, but it looks tasty! Recipe here.
Here’s hoping I’ll be able to maintain this enthusiasm and get more fun stuff done!