From Me (CCL) To You (?)

Baz Luhrmann’s The Great Gatsby — as if I didn’t already want to live in 1920s New York.

Petrichor (/ˈpɛtrɨkər/) is the scent of rain on dry earth. The word is constructed from Greek, petra, meaning stone + ichor, the fluid that flows in the veins of the gods in Greek mythology.

My Pup.

My Pup.

051912 - Shreveport.

051912 - Shreveport.

051212 - Ham.

051212 - Ham.

My girl is Chelsa is running the NYC Triathlon to raise $ for Camp Interactive. Help me cheer her on by donating here.

I cannot get enough rhubarb. I have a huge stack of rhubarb recipes I plan to make my way though all summer long. First up, I Not Without Salt’s recipe for rhubarb cake.
Rhubarb CakeIngredients:
2 cups rough chopped rhubarb1 handful or so of strawberries halved (totally optional, my little addition)1 1/2 cups brown sugar 1 stick soft butter1 egg 1 teaspoon vanilla 1 cup plain whole milk yogurt 3/4 teaspoon kosher salt 1 cup all-purpose flour 1 cup semolina flour 1 teaspoon cinnamon 1 teaspoon baking sodaDirections:
Butter and flour a 8 or 9″ (2″ high) round cake pan and pre-heat your oven to 350 degrees.In a small bowl add the rhubarb, strawberries and 1/2 cup unpacked brown sugar. Let that sit for 30 minutes. In a large bowl cream the butter and 1 cup unpacked brown sugar until light. Add the egg and vanilla. Add the strawberry rhubarb mixture and yogurt. Stir well. In another bowl whisk together the dry ingredients and then add it to the rest of the ingredients stirring well to combine. Spread in your prepared pan and bake for 50- 60 minutes or until the middle of the cake springs back when lightly pressed. Let cool in the pan for 5 minutes before removing from the pan and cooling completely. Store well-covered for up to three days.

I cannot get enough rhubarb. I have a huge stack of rhubarb recipes I plan to make my way though all summer long. First up, I Not Without Salt’s recipe for rhubarb cake.


Rhubarb Cake

Ingredients:

2 cups rough chopped rhubarb
1 handful or so of strawberries halved (totally optional, my little addition)
1 1/2 cups brown sugar
1 stick soft butter
1 egg
1 teaspoon vanilla
1 cup plain whole milk yogurt
3/4 teaspoon kosher salt
1 cup all-purpose flour
1 cup semolina flour
1 teaspoon cinnamon
1 teaspoon baking soda

Directions:

Butter and flour a 8 or 9″ (2″ high) round cake pan and pre-heat your oven to 350 degrees.

In a small bowl add the rhubarb, strawberries and 1/2 cup unpacked brown sugar. Let that sit for 30 minutes.

In a large bowl cream the butter and 1 cup unpacked brown sugar until light. Add the egg and vanilla. Add the strawberry rhubarb mixture and yogurt. Stir well.

In another bowl whisk together the dry ingredients and then add it to the rest of the ingredients stirring well to combine.

Spread in your prepared pan and bake for 50- 60 minutes or until the middle of the cake springs back when lightly pressed. Let cool in the pan for 5 minutes before removing from the pan and cooling completely.

Store well-covered for up to three days.

Yes.

Yes.

My Last Minute, Amazon Available Mother's Day Gift Guide

1 week ago - 2
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Beyonce - Countdown.

2 weeks ago - 7
True story.thegooglymoogly:

My brand new (and first) pair of glasses just arrived in the mail. Obvs I had to go straight to video chat with C. 
And OBVS we coincidentally have the same Warby Parker glasses. BESTIES!

True story.

thegooglymoogly:

My brand new (and first) pair of glasses just arrived in the mail. Obvs I had to go straight to video chat with C

And OBVS we coincidentally have the same Warby Parker glasses. BESTIES!