To be perfectly honest, friends, I flubbed this whole blog thing a bit the past couple of weeks. Work has been extremely busy and all of my creative pursuits (including this one) have gone by the wayside.
I was going to try to pull the wool over your eyes by sharing a lovely rhubarb compote that I whipped up before the rest of the stuff hit the fan, but it turns out I’ve lost my notes on the recipe. So, I can’t even do that. Ah well, I guess you win some, you lose some.
The compote was based on this recipe, which is an old stand-by for me during rhubarb season, but it was slightly less sweet and made with local Meadowfoam Honey. Just look at how delightful it is:
I am still very glad I made it because it has been my constant breakfast companion during this hectic time. You can spread it on toast or dollop it onto oatmeal and Voilà! A plain breakfast suddenly feels special and ever-so-spring-like. Maybe I’ll give it another go, now that things have calmed down, and share it with you then.
In the meantime, I highly recommend whipping up your own version if you get your hands on some rhubarb. The original recipe is quite simple and easily adaptable. It mixes well with berries (fresh or frozen), it takes kindly to the addition of chia seeds, and you can use almost any sweetener you have on hand. I even grated a Granny Smith apple into it one time because I was low on sugar and honey. Now that’s my kind of recipe.
So…what else do you want to talk about?
How about the cherries that I was absolutely delighted to find sprouting this week on the tree in our backyard? The thing with this cherry tree is that we knew when we moved in that it was a cherry tree, but we didn’t think it was going to bear fruit this year (or for a long time) because of the way it was pruned by the owner. Blah, blah, blah, long story, but lookit!
Those are cherries in the making, my friend, and there are lots of them. I’m so excited! Now, I’ve been warned about the havoc that birds can wreak on a producing fruit tree, and I have already begun planning evasive maneuvers (that will not hurt any birds!) So, assuming that goes well and we have cherries in the next month or so, I’ve also begun gathering cherry recipes.
Cherries are generally a fruit I enjoy raw because they are a) delicious raw, b) SO expensive I never want to buy enough for a recipe, and c) a pain in the butt to pit. If I have enough free cherries to eat raw and cook into to tasty treats though, you better believe I will do just that. Here are some of the recipes I have my eye on:
- A cherry pie, of course: Sweet Cherry Pie from Simply Recipes
- A luxurious, but healthy smoothie: Raw Chocolate Cherry Smoothie from Art & Lemons
- A savory preparation: Cherry Rosemary Sea Salt Focaccia from A Cozy Kitchen
- And a completely odd and unique idea I never would have thought of in a million years, but that sounds delicious: Pickled Cherries from Sodium Girl
Do you have any other ideas for me? I’m all ears! And I promise to keep you posted on the results. Maybe I’ll even get it together enough to share an actual recipe on this very blog. Go figure!