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!
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.
Bette Jane and I have been exploring the world of veganism. Last Thursday, we began our 5-day vegan challenge. We see it as an opportunity to be creative and experiment with new recipes. And I’m always up for a challenge.
I had just gotten home from work and the first thing I do is head to the kitchen to bake. Baking is my go-to activity when I need a break. Some people like to hang out on the couch. I like to hang out in the kitchen.