You guys! Summer is here and I am ecstatic! I’ve been in a state of euphoria for the past two days, which is a good thing and a bad thing. It’s a good thing because, you know, it’s euphoric. It’s a bad thing because I constantly have to remind myself that I can’t sit in the sun and get day drunk for the next two months – it’s very disappointing. I don’t think I will ever get over the buzz kill that is adulting in the summertime. But I can soothe my inner sprinkler-loving child with these Bourbon Butterscotch Ice Cream Sandwiches. Okay, the bourbon is more for adult Susan than child Susan if you want to split hairs.
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.
If you dropped by in the past few days, you probably noticed that this little blog just celebrated a birthday. I’m sure you also noticed that I already dedicated two whole posts to the milestone and likely feel it’s time I moved on. Well, you’re right, but you may have discerned from this blog that I am a nostalgia junky. I have two history degrees, for godsakes – living in the past does not even begin to cover it. I can’t seem to stop taking stock of the year that was. But would you forgive this wave of nostalgia if I told you that these Cod Tempura Tacos with Pickled Rhubarb were inspired by it. I think so – tacos are something we can all get behind.
I always wanted a summer birthday. My birthday falls less than a week before Christmas and it is forever in conflict with holiday trips, parties, and a few plan-destroying-blizzards. I often receive birthday/Christmas gifts, my birthday meal is always “in the spirit of the season”, and my gifts for the year are clumped inside a single month. I used to envy kids born in June, July, and August. They had outdoor pool parties, BBQs, and picnics. I couldn’t escape poinsettias. But before I devolve into a full-on whine fest (too late?), I feel I should tell you that this story has a happy ending. You see, I finally have my summer birthday! Sure, it’s not quite summer and it’s not quite my birthday, but today is Rhubarb & Cod’s first birthday. So, in true summer fashion, we’re celebrating with a frozen cake, this Sorbet Layer Cake to be precise.