Hey, guys! So, we’ve arrived in the dog days of summer and I’m wondering, are you having serious FOMO right now? Maybe it’s because I call Canada (Land-O-Painful-Winters) home, but I feel like I haven’t lived. I haven’t gone for enough swims or taken enough sunshiny strolls. There are patios I haven’t sufficiently enjoyed and there are saisons, pilsners, and hefeweizens I have yet to drink. It’s all gone too fast. So, like any reasonable adult, I’ve decided to live in complete and utter denial about summer’s imminent end. And I’m kicking things off with today’s Heirloom Tomato Bocconcini Pie.
The number 1 realization I came to while making these Cherry Pistachio Danishes with Vanilla Labneh?I’ve never had a danish. Bizarre, right?! How could I have gone my whole life never eating an entirely ubiquitous pastry? It’s not like I’ve actively avoided them. They always seemed perfectly delicious. I mean fruit, cream cheese, pastry? Who could argue with that? I think my problem stems from an extreme love of too many pastries. I’m sure there have been many moments when I was confronted with the monumental decision of choosing between a Danish and fritter. To this day, I would still choose fritter. There just always seems to be something more exciting than a Danish in most of the pastry boxes I’ve peeked in.
Just like everyone on this planet, I occasionally get lazy. Ok, maybe the word “occasionally” is too generous. Sure, sometimes I’m highly motivated to whip fairy dreams out of marzipan, but believe me, it’s definitely not the norm. Simply put, my life is not that tidy. I don’t have the time (or the drive) to pursue near-perfect aesthetics every day of my life. My life is just as imperfect, hectic and, from time-to-time, harrowing as anyone else’s. And when I don’t have the time or energy to be perfect, I thank my lucky stars for rustic-by-design desserts, such as these Raspberry Rhubarb Mini Galettes. Fruity, fuss-free, effortlessly elegant, what more could you ask for?
Not every recipe that appears on this blog is triggered by some meaningful source of inspiration. Yes, from time to time a recipe just is. It’s not an homage to a childhood memory or the result of a mind-blowing experience at a restaurant. Sometimes a recipe is just a means of satisfying a VERY specific craving. These Angel Hair Crab Cakes with Saffron Aioli are one such recipe. Sure, the aioli reminds me of my trip to Barcelona and sure, the crab cakes take me back to many brunches past, but they’re not the specific result of any of those touchstones. These are crab cakes without a story. I realize this isn’t a very hooky opening paragraph, but if you enjoy watching bloggers flounder you should probably keep on reading.