During the last couple of rainy summer days, I was feeling a little under the weather. The last thing I wanted to do was venture out into the rain unnecessarily and I sorely needed a break from the internet, so I decided to get back into my neglected kitchen and start cooking and concocting again. The season has brought on a severe case of cooking laziness, but I took advantage of these sudden culinary urges and went nuts in the kitchen, making as many things as possible. Not only edible things, but homemade shampoo (which works better than any other shampoo I’ve purchased this year), vanilla lip balm, and an extra-moisturizing facial serum for my neighbor.
There was a bounty of fruit and herbs in fridge that we had either picked or were gifted by various neighbors. Enormous stalks of rhubarbs, luscious Rainier and Bing cherries, sage, rosemary, marionberries, raspberries, huckleberries, and peaches.
One of the dishes I made was this gluten-free and dairy-free raspberry rhubarb crisp from Minimalist Baker and added marionberries to the mix. Next time, I may add some lavender, too! I’m pretty picky about my cobblers and crisps, and I was pretty happy with this one. And I’m surprised how well it turned out with olive oil instead of butter!
I’m having guests over tonight for cocktails and dessert, and I’ve been on a grapefruit and tequila kick lately. And my absolute favorite liquor is St. Germain (clearly, I have a love for elderflowers), so when I saw this recipe from the Baking Bird, I knew I had to try it out with my friends!
Image Sources: 1. The Minimalist Baker/ 2. The Baking Bird