yes, glad to hear you are feeling better indeed and back in the kitchen. im a new fan to your site and i love the colorful pics. keep up the cake recipes. i’d love to try them all! i made the busy day cake, but will need to try them again and tweak the baking time for cupcakes. love the fresh nutmeg flavor!!
every year, around this time, it feels like a freakin rhubarb epidemic in my house — i just can’t stop buying the beautiful stalks, then I have to get creative with ways to eat the whole damn lot, as my sweety doesn’t care for it…
I recommend making rhubarb jam, if you get in a pinch!
Glad to hear you’re feeling better. I was knocked out of the kitchen with the flu for two weeks, and only in the past couple of days have I felt up to cooking again. Up until then it was all broth & ginger ale. I can’t wait to try the rhubarb soup. I’ve been making this rhubarb-tart-cake with the stuff from my garden, but it’ll be nice to try something different for a change.
Beautiful. But you remind me of a question I have had about blini (which I have made, with buckwheat flour, on a couple of occasions): You raise with yeast. You beat eggwhites. Both! And you end up with — pancakes. What is that all about? Just to make you earn your caviar (or rhubarb compote)?