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!
So it’s been nearly a year since I’ve posted here, and sadly, it’s not because I haven’t had time to- I haven’t had time to bake at all. Since the pumpkin scones, my life essentially turned upside-down, but in a good way. I started working a full-time job, moved out into my “own” (obviously I have a roommate) apartment, and basically all that stuff that happens after college. It’s been crazy and hectic and great, but unfortunately my newfound life has come at the cost of not having time to cook. Or rather, time to cook vs time to drink, and since I’m 22, you can probably guess which one won out……
Yet again, I begin this post by talking about how it’s been too long since the last, and that was because I was horribly busy. However, if I may deign to make just one more excuse, life has been exceptionally busy these last two weeks. Last Monday, Memorial Day, I graduated from college, and two days later I drove a very packed car home to New York. I said goodbye to friends, professors, my lovely kitchen (tear), and Ohio, the place I lived for the last four years. Despite my constant ridicule of On the Road-type metaphors for change and introspection, it was challenging to not get nostalgic during the eight hours on I-80. Suffice it to say, it’s been a strange couple of weeks….
Northern Ohio is known for having fairly erratic (often deemed bipolar) weather. It can be 30 degrees and overcast one day, 60 and sunny the next, and then snowing two days later. Especially with spring- last year I was wearing my winter coat until what seemed like the first days of May. However, this year I was pleasantly surprised when in early March we started having consistently sunny, warm weather.
Suddenly everyone was wearing open-toed shoes, biking around and drinking iced drinks. Immediately I began to yearn for the fresh produce found in summertime markets, and decided that waiting until July to make my favorite berry pie just wasn’t going to happen.
This is number 3 of what will be the four birthday cakes I made in two weeks (4 out of 5 if you expand it to cakes in general). I started this cake while finishing up the red velvet cupcakes for Ali because her show and my friend Serena’s birthday were on the same night. However, that whole finger-slicing business sidetracked me a bit, and I ended up leaving the baked cake layers and half-done strawberry filling to go to the ER.
An hour or so later, bandaged beyond reason, I returned to my kitchen somewhat concerned as to how I was going to finish a cake without using my index finger. I decided that I had already done most of the work pre-knife attack, and set about gingerly assembling the cake.