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. …
It’s Monday. It’s hot outside. It’s [a third reason here]. So make a drink! Check out the recipe on my Nom channel here. Enjoy!
For the full recipe, instructions and tips, click here to view it on my Nom channel. Happy Independence Day!
As much as it pains me to admit, I’ve been reflecting a lot on the last few months. Granted, this mostly has to do with bigger-picture items, such as jobs, future careers and potential living arrangements, but also with cooking. Whereas June was a culinary celebration of all food, July has been somewhat (albeit necessarily) restrained. It got brutally hot, which is usually less of a cooking deterrent for me, but even worse, all that food rejoicing started to show, and I was not pleased about that at all. Especially since I didn’t have safety net of moving back to Ohio, where I would make up for all my summer indulgence, to fall back on.
If, upon reading the title of this post, that this tart sounds oddly familiar, you wouldn’t be wrong. I posted about turning it into bars a couple years back, and it’s been on my roster of easy fruit tarts ever since. I love it for so many reasons, the least of which include that it’s beyond easy to put together, wildly adaptable, and is delicious served either warmed or chilled….