some flickr favorites.
I hope everyone’s Spring is going swimmingly; rounding out nicely to make way for Summer and such.
on Spring: the small additions to our classic radish+butter+sea salt on baguette combo have been tested, approved, devoured. I offer you, then, a bit of genius, if I do say so myself: a pinch of cumin seeds, crushed with the flat of a sharp knife and sprinkled on the butter.
and this rhubarb recipe is pitch perfect. a recipe that actually tastes the way one might think rhubarb would— mysterious, deep, lustily pink, a compelling balance between sweet and sour. I substituted vanilla extract, because in my cupboard lies a bottle of top notch stuff from Madagascar— and the beans are so expensive. a couple small capfuls for a half batch, I found, gave a perfect muskiness to the glorious pan of pink and pale gold.
