So, uh… yeah, this is another late post, in that the sour cherry season (all 3 weeks of it) is totally over now, thus rendering the titular version of these hybrid fruit crisp-cookies somewhat irrelevant until next summer. (hey July 2017, I hate you already) That said, this recipe is too good to file away for that long and, more importantly, not limited to just one elusive summer berry…
I’m thinking about running tally of how many times I’ll start a post off with the phrase “it is hot as BALLS here” for the remainder of the summer, because:
a) I think it at least five times a day
b) I watched too much South Park as a kid (thanks Dad, sorry Mum)
c) it seems to be the primary factor in everything I’ve cooked, or more accurately haven’t cooked, in the last few months…
For the full recipe, instructions and tips, click here to view it on my Nom channel. Happy Independence Day!
As mentioned here, I’m shifting gears a bit on this site- I personally have little interest in explaining why I chose a recipe to make it beyond interest or relevance for a season/holiday. As in, oh I saw this dish at a restaurant and it brings me back to my childhood and here’s a super long story about that! I’ll admit that may come up sometimes, but generally the feedback I’ve gotten from people is that they usually just skip that part and scroll down to the recipe. If there’s some history or cultural relevance, sure, but not just day to day life. We all have that, and there are plenty of other places to get such content, should you desire it. We’re here for the food, people- the important stuff….
Hi all! If the title of this post wasn’t clear, this is to promote my first Nom-exclusive recipe, Strawberry Rhubarb Basil Syrup (no, I couldn’t come up with something shorter). As of now I haven’t worked out how to automatically sync my Nom posts on here (aside from the link in the menu on the right), so until then you’ll just have to put up with me promoting it here.
Apologies / Enjoy
Fine spring, you win- I will embrace you with somewhat open arms, but only to grab as much rhubarb as I can carry. Short of lilacs, rhubarb is probably my favorite thing about this season. As I’ve said before, I’m not a fan of warm weather, so while most people flock to the nearest park the second the temperature hits 70, I’m mourning the loss of bulky sweaters and the low energy bills….
Yes, this is completely cliched to post about pie on National ∏ Day, but every year I never remember to actually do this in advance. Until this year, that is. I had planned a lovely strawberry rhubarb pie recipe to share today, and not just because the weather here in New York has everyone itching for it to be officially spring. Though I will admit it has put rhubarb on my mind, mostly I picked this recipe because it is easily my favorite fruit pie. The photos and recipe may be lacking (for the time being), but now that I’ve caught the bug, I can promise there will be a whole lot more of this in the BWP kitchen real soon.
Until then, enjoy!
To the best of my knowledge, most food/cooking blogs wait until January to start featuring citrus dishes, presumably for three main reasons. The first would be that for those of us in the Northern hemisphere, the general citrus season is during the winter, even one as unseasonably warm as this year. Second, they’re busy in December focusing on all the festive desserts and rich dishes that occupy the holiday season. Lastly, after all of the aforementioned holiday indulgence, many people seek to atone by pulling a 180 and eating super healthy and going to the gym all the time. Or so I’ve heard….
Confession: This is a revised post from my old blog. I figured as I begin the process of setting up this new site, I ought to transfer some of the old recipes that I don’t want to lose. Also, I’m lazy. It’s been quite fun to re-read what I wrote at the time, which was in my final months of college, as I was preparing to graduate. In other words, I started blogging more because that was less scary than applying for jobs….