Times they are a-changing! Two weeks ago I was finishing my thesis, looking for jobs, and worrying about fitting my resume into two pages. This week I have one part time job writing about science, which you all know I love to do, and the promise of a full-time job that will hopefully start early next year.
I really didn’t know what to do with myself. So we had some sparkling wine (of course) and I made milkshakes.
Do you have some peaches and 5 minutes? You can make this amazing dessert!
Corn 1: “Can I tell you something?”
Corn 2: “I’m all ears!”
Corn 1: “I feel like I’m putting on a lot of weight.”
Corn 2: “Nah, you’re just a little husky.”
Corn 1: “Aww shucks, you’re too nice.”
Was that too corny? I’m not even sorry.
I always have leftover greens. I buy a bunch of parsley, use a few stems and then watch the rest go bad. I buy a box of arugula, because of course it only comes in giant boxes, use some in a salad, and then the rest just sits there forgotten in the fridge.
We were getting strawberries and rhubarb in our veggie bag again this week. Last time I had made a strawberry rhubarb crumble pie for our camping trip. Everyone loved it! I was going to make another one of the same, but if you’ve learned anything through this blog, I don’t usually like doing that. And then Alex found this blog post from Bellwoods brewery. They had a new dessert on their menu to pair with their Omerta beer: a strawberry rhubarb shortcake with cardamom-scented pastry cream and candied pistachios.
That sounded so so good.
