Homemade cakes got extra attention when I was growing up. We were a dessert family; store bought cakes showed up occasionally, but when mom made her own, we felt the love. Even when the cakes were lopsided, partially frosted or just plain plain, they were always better than anything we purchased. Continue reading
Despite my aversion to most things pink, I managed to pull together a pretty pink Strawberry Vinaigrette a few weeks ago, but I was determined that this rhubarb ice cream would not be uniformly pink—there would be bits of fruit, and hefty bits of black pepper. Mostly creamy white, with bits of pinky red tart rhubarb. Success!
Blueberry rhubarb crisp – enemy of all white clothing and tablecloths, but oh-so-very-worth it when you take one taste of the ultimate early summer dessert.