The last time I wrote about this recipe, I said I’d probably not revisit it. That was five-ish years ago, and let’s just blame such a stupidly staunch statement on being both in both my early twenties, and years of blogging. Suffice it to say, I take what I said back….
Oh hey there! Yeah, it’s been a while- nearly a year actually. I could easily go on about how various components of life got in the way of cooking regularly (let alone blogging) but isn’t that always the case? I think it is, so let’s just jump back in: I spent most of this summer doing not so fun stuff (medical tests, job hunt, bleh) but in August, my dad and I took a road trip up to Maine. It was pretty great, the weather was lovely, we ate lots of fresh produce and seafood (I may have gotten a little carried away over wild blueberries), took a boat ride (I learned so much about lobsters!) and best of all, took a LOT of photos. …
Belated l’shanah tovah! Or in goy-speak, happy Rosh Hashanah, aka the Jewish new year! Having been raised Jewish in New York, I grew up under the assumption that most people knew at least a little about Judaism. Yes, obviously I was very mistaken and that was quickly made clear to me in the first few weeks of college in rural Ohio. Now that I’m back living in NY, I celebrate it with my family in a very millennial, non-religious way. In short, I go to synagogue/temple with my family because it matters to them, and I go to the meals/cook/write about it here because food matter to me. Plus family heritage and whatnot, you get the point….
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….