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 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
So yeah, it’s
March May now. [Like most posts on the site, this is belated] That’s weird. To the point where I’m still not fully used to writing down 2016 in my notebooks. Plural. Yes, because despite the fact that computers and the internet have all but replaced traditional journals/diaries, newspapers, calendars, etc, I still still do that arcane thing where I hold a pen over a piece of paper and write down crazy things like appointments and to-do lists. I don’t want to scare anyone, but sometimes I even write down texts or emails and then MAIL them to people. In an envelope. With a stamp. [To be fair, currently my stamps are Harry Potter themed, so who wouldn’t feel like a baller sending those out?]…
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…
Before I say anything else, I feel that I must caution anyone who is curious about making/working with laminated dough: Making these once will not be enough. You will become obsessed with the insanity that is laminated dough; its various forms, iterations and uses. Frozen puff pastry from a store? Pfft. Buying your croissants from the bakery? Nope, nothing, and I really mean nothing, will compare. Despite all this, I’m still posting this recipe (one of my most intricate, no less) because a) I think it’s worth arguing that making laminated dough is totally possible in a home kitchen. Oh, and b), these things are just. Too. Damn. Good….