I told you I’d be bringing you more rhubarb, didn’t I? I have wanted to make this ice cream since last year when rhubarb season ended! The idea popped into my head just two weeks after the rhubarb disappeared at our store. Ugh, worst timing ever.
Now I fiiiiiiiiinally get to share it with you!
Rhubarb is here and it is glorious… I love rhubarb season – you should see the size of the rhubarb stalks at the store this past week. They are HUGE. Warning: I might be hitting you with rhubarb for a couple of days in a row. Just a heads up… I am finally out of
1. A view from the Signature Room on the 95th floor of the John Hancock building in Chicago – gorgeous right? If only I could live by that lake…. so awesome. 2. Game of Thrones is back!! Did you see the premier? What did you think? I was hoping for a bit more excitement but
Phew, I am exhausted. I had a mammoth day of site visits yesterday in Chicago and, including travel time, it was about a 20-hour day. I’m not completely sure how I am functioning at this point in time, but let tell you, after this goes up I am heading straight back to bed. At least
I have wanted to make madeleine cookies for SO long, but without a madeleine pan, I felt silly even trying. When I discovered that these perfectly moist cookies could be mastered with a mini muffin pan, you better believe I was all over that! I would consider myself a morning person, primarily because I can’t