There are very few things more terrifying than realizing that half of another year has gone by. It’s a blink-and-you’ll-miss-it type thing that gets me every time. On the other hand, it’s also pretty indicative of all the great, not-so-great and indifferent things that have happened in the past 6 months.
Two Frenchmen rocking it out, 70s style, with Pharrell. It doesn’t really get better than that.
This double-painting from Urban Barn.
This super simple and delicious raspberry-rhubarb pie.
Fruit pies are one of the best things to “master”, in my opinion. The crust recipe can remain largely the same (my favourite remains the one I referenced here and here – it is dangerously delicious), and you can get creative with the filling. You just need to follow the rule of 3/4 cup sugar + 3/4 cup flour + vanilla extract (1 tsp) + enough fruit to fill the pie and be properly covered by the sugar/flour mixture. In this case, I used a container of strawberries and about 350g of rhubarb. To add a little extra goodness, I like to paint the crust with melted butter and sprinkle sugar over top before putting it in the oven (typically at 400 degrees Fahrenheit, and left for about 20 minutes or until the filling starts to bubble).
This weekend for Canada Day. Extra-long long weekends are the best… Happy Canada Day to my fellow Canucks!