sunny walk

In between the massive thunderstorms we've been getting, the weather's actually been quite nice — warm and sunny. We took a waterfront stroll the other day to check out the flooding; the beach and good chunks of the bike path are totally submerged. But thanks to the rain, the world is finally looking more green than gray, and I've learned to take what I can get in this state. Wait ... does that make me a Vermonter?

strawberry-rhubarb crumble

I posted this recipe last spring and couldn't help revisiting it this year when my mom handed me stalks of rhubarb from her garden. The crumble is still totally delicious — the perfect balance of sweet and tangy, gooey and crunchy.

Have a sweet weekend.

Strawberry-rhubarb crumble

Slightly adapted from Smitten Kitchen

Topping:

1 and 1/2 cups flour

1 teaspoon baking powder

3 tablespoons sugar

3 tablespoons brown sugar

zest of 1 lemon

1 stick unsalted butter, melted

Filling:

1 and 1/2 cups rhubarb, chopped into 1-inch pieces

1 quart strawberries, hulled and quartered (I used frozen, since they're not quite in season)

juice of 1 lemon

1/2 cup sugar

3 and 1/2 tablespoons cornstarch

pinch of salt

Preheat the oven to 375 degrees.

To prepare the topping: In a mixing bowl, combine flour, baking powder, sugar, brown sugar and lemon zest. Mix until well combined. Add the melted butter, and mix (I used my hands here) until large and small clumps form. You can refrigerate this until needed.

To prepare the filling: Toss the rhubarb, strawberries, lemon juice, sugar, cornstarch and salt right in your baking dish or pie pan.

Cover the filling thickly and evenly with the topping — no need to pack it down. Put the baking dish on a baking sheet (just in case it bubbles over; mine didn't) and bake until golden brown and bubbling, about 45 minutes.

spaghetti with vodka cream sauce

I am a creature of habit. I haven't updated my iPod in over a year, but am still happy to listen to the same music to and from work every day. In fact, I've been listening to the Weepies' "Be My Honeypie" on repeat for about the last half hour. (I recommend you do this, too. It's an excellent song.) And, as I've no doubt mentioned around these parts before, I basically exist on cheese and pasta. There's hardly a week that passes where I don't make some combination of the two for dinner.

That said, I do try to change up the recipe to throw in different veggies or sauces. This spaghetti with vodka cream sauce is a recent addition to my repertoire. Not only does it come "boy-approved" (Dave agreed, too), but I think you guys may remember my fascination with baking and booze? Stovetop cooking with the hard stuff turns out to be equally delicious.

This sauce is very tangy and creamy, despite the small volume of heavy cream it calls for. The crushed red pepper adds a good amount of heat, too; next time, I might use less than the quarter teaspoon listed below. Otherwise, the recipe is quick, easy and — topped off with some grated Parmesan — pretty perfect. I served it with meatballs.

Spaghetti With Vodka Cream Sauce

recipe slightly adapted from 6 Bittersweets

1/2 pound angel-hair pasta (or whatever pasta you like)

1 tablespoon olive oil

1/2 cup finely chopped onion

scant 3/4 teaspoon salt, divided

scant 1/4 teaspoon crushed red pepper 

1 garlic clove, minced

1/2 cup vodka

1/4 cup vegetable (or chicken) broth

1 (14.5-ounce) can diced tomatoes, undrained

1/4 cup heavy cream

3 tablespoons thinly sliced fresh basil

grated Parmesan cheese, to garnish

additional fresh basil leaves, to garnish

Boil the pasta in salted water. Drain and keep warm.

Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté four minutes, or until tender. Add 1/4 teaspoon salt, pepper and garlic; sauté about one minute. Carefully add the vodka (mine didn't catch on fire, but be cautious); bring to a boil. Reduce heat and simmer roughly three minutes, or until the liquid reduces by about half. Stir in scant 1/2 teaspoon salt, broth and tomatoes; bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat and let cool slightly.

Transfer the tomato mixture to a blender and process until smooth. (Be cautious when blending hot liquids; you may want to throw a kitchen towel over the lid just in case.) Return to the pan.

Stir in the heavy cream, then cook the sauce for two minutes on medium heat, stirring constantly. Remove from heat and stir in cooked pasta and basil. Taste pasta and adjust the seasoning if needed. Serve with Parmesan cheese and extra basil, if desired.

saratoga springs

A few weeks back, Dave and I drove down to Saratoga Springs, NY. After hitting up a neighborhood Mardi Gras parade — Mardi Gras in May? We didn't quite get it. — and grabbing lunch in the cute downtown, we wandered the grounds of Saratoga Spa State Park. I've been there many times before, but it's always fascinating to see the blazing reddish-orange mineral deposits from the springs and taste the mineral water. (It's very salty and sulfury, by the way. I always forget how gross it is.)

winooski skate park

A couple of weekends ago, on one of the warmer spring days we've had (read: still unseasonably cold), I tagged along with Dave to the Winooski Skate Park. It was my first time out on a board in months and I was still regaining what little balancing skills I once possessed, so I spent most of the time just taking pictures.

I realize these stark, gray photos look like they were taken in November, but it was late April! It's weird to look back at our skating escapades from this time last year, when the sun was out, the trees had leaves, and the sky was actually blue. Hint, hint, Vermont.

Also... I'm not usually this much of a bad-ass. I must have been channeling the attitude from my old Vans.