Rhubarb finally made an appearance at my local co-op. It’s ruby red stalks called to both me and the puff pastry tucked away in my freezer, so I took it home with me and set to work. I had this rhubarb tart recipe in mind, and didn’t change anything except to stir some raspberry jam into the crème fraîche, and sprinkle the tarts with a good amount of granulated sugar. It’s a truly delicious rhubarb tart.
My brain is temporarily on lockdown, after a month of sick kids and allergy season slowly setting in. So here are some links for your Friday:
Murmuration. Pretty amazing.
All the things Anne Lamott has learned in 61 years.
This is a good rumor.
The perfect cookbook to get your mom.
John Steinbeck and his diary.
Super flattered to be included in Inspired: Top Food Blogs. There are 100 blogs listed, so you can find some new reads.