Rhubarb crisp is my private celebration of summer. I only make it once a year—partly because I don’t often have access to rhubarb and partly because it requires a tremendous amount of butter and sugar. Nonetheless, both my taste buds and my family thank me when I finally get around to the task in late May or early June. Regardless, the execution of the recipe is fairly simple and I enjoy the experience of the thing.
Life is quiet as I attempt to make the awkward transition from college grad to working adult. I have been shamefully lazy in regard to the hours I am keeping, but as of a few days ago I’ve been trying to amend my habits. I have, of course, been applying for jobs in my field. No luck so far, but I suppose “luck” hasn’t much to do with it anyway. Thus, I wait and pray and try to be productive in other ways.
Summer continues to reveal itself slowly with the warming of the weather and the dreary, muggy June days. It seems like it is constantly threatening to rain, though it rarely does—unless you particularly need sunshine for one thing or another. As said temperamental weather has allowed, I’ve been having and attending campfires. I can’t help but love the outdoorsy smell of wood smoke in my hair as I fall into bed that night, feeling somehow more ready for sleep after staring into the embers of the fire for a while. The fresh air doesn’t hurt, either.
Future plans include weekend travel as well. I will be posting of my adventures soon, never you fear. In the meantime, gardening and other projects await.
Side note: I always sort of do my own thing with the rhubarb, but this is basically what I used for a recipe. I highly recommend it… I threw a little lemon juice in with the rhubarb mixture and a little cinnamon in with the topping. 🙂