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….
Seriously, you have no idea how hard it was to not use the pun in the title of this post, even after writing it in multiple social media captions….
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….
The sun woke me up and all I got was this lousy photo…
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……
Ah, this dish. This dish is really good. Like, REALLY good. It makes for a nice, everyday kind of dessert- simple, unfussy and extremely quick to make. I’ve been making a strawberry version of it for years, and was quick to try this one out when I spotted it back in June (though obviously not quick to write about it). I would unequivocally endorse this dish, and insist people make it right away, if it weren’t for the small detail that rhubarb isn’t really in season anymore. Despite my search effort, it’s nowhere to be found, and that is extremely disappointing. For a vegetable (that’s right, it’s not a fruit) that seems destined to be paired with peak season summer berries, there is a very very very small window in which both of those entities are in season at the same time. And despite knowing this, I failed to do what I promised myself, which was to buy lots of rhubarb the second I got home, chop it up and freeze it until needed. Because that is what a (relatively) normal person would do, right?…