Rhubarb is really not the easiest candidate when it comes to baking or cooking in our house. Often it is labeled as way to sour and never touched again. But I have always had a soft spot in my heart for this misunderstood plant. You can make me happy with a rhubarb cake like this one or just cook it with a bit of sugar and pour it on top of vanilla pudding. Bene on the other hand needed some convincing the first time we prepared rhubarb together.
The first warm and sunny day of the year had us getting into barbecue mode in no time. So Bene and I got our grill out and had our first outdoor dinner of the season. It is very common to have a pasta salad as a sidedish, so of course we had to make one.
Bene and I love to shop our fresh veggies and fruits at the local farmers market. It’s the best place to buy fresh ad local. Our three favorite farmers are all located in a 20 kilometer radius around our home town. It is simply the best expierence to see how the vegetables and fruits change with the seasons.
Spring has finally arrived. Everything around us just started blooming and growing greener and greener each day. We both love to watch all the small green plants come to life around the fields and the forest. This weekend we woke our rooftop garden from its hibernation. We planted the first seeds of the year and hopefully in the next days we will see some cute little plants starting to grow.
In the forests around us you know that spring is finally here, as soon as the wild garlic shows it’s beautiful, big, green leaves. The soft garlic smell of this herb just makes your mouth water, while going for a walk this time of the year.
