You’re probably thinking, “SAY WUT?! A vegetable in a cake?!”
April is one of my favorite times of the year. Do you know why? Seattle Restaurant Week. Also known as “A Frugal Seattle Foodie’s Chance to Feast at High-End Restaurants”. Three-course dinners for 28 bucks? Sign me up. It’s like getting an appetizer and dessert at these restaurants FO’ FREE.
Friends, internet, cats: hello. I write and post these pictures in hunger, an activity which I now clump under the category of Hazardous Endeavors, along with sitting next to a carton of Jelly Beans (after the first ten or so, it stops being a delicious pleasure and becomes a serious challenge of matching up the flavors to the supposed “Toasted Marshmallow”s and “Green Apple”s on the back; half the time I think they’re flippin’ a pancake over us all).
In terms of the crisp, I actually baked it a little over a month ago in celebration of early summer produce and Michael’s birthday. So, if it wasn’t written in the stars already, I am late. Heh. But! I still encourage following the seasons, so feel free to substitute nectarines, raspberries, blueberries, apricots, and so on. For now, take this citrusy, extraordinary Strawberry Rhubarb Crisp!
Can anyone really sleep on airplanes? If you can, please tell me your secret (but if it’s nyquil I want none of it; that’s just been descension into further airplane purgatory with every swig). My present plan-of-attack is to watch four movies and hope to Jesus there is some earth beneath those wheels soon after. I must admit, however, the proceeding hours of looking and acting much like an alert meerkat are not worth the aerial ones spent with Jason Segel and Emily Blunt (oh my gosh, though, were they FUNNY).
One revision I can speak of with certainty (and dignity, might I add) is to bring moelleux au chocolat with me. What’s that, you say? Oh, just a light, moist muffin-like creation of heaven with a French accent. And a mustache.
No beret, though.
We’ve got a good-news, bad-news situation here.
Bad news: this is our first post of May, which means we are slackin’ food bloggers that’ve been eating their creations instead of sharing them (incidentally, our food-sharing might be more fulfilling to we, the bloggers, than to ye, the blog readers…but that is beside the point).
Good news: this is one g.d. tasty tart, and it is completely worth our worthlessness. I hope.