I have a soft spot for cornmeal. My Italian side loves it for polenta & pizza dough, while my Southern side demands sweet cornbread with lots of honey butter. This time, the latter won out & it was off to the Internet of Things to find inspiration.
I’m going to be real honest with you for a moment: I did not know that rhubarb came in stalks until a few years ago. I feel plenty of shame for this, so please: judge my ignorance in silence. I don’t think I ever thought about what it actually was shaped like (A berry? A melon? A big amorphous blob of yum?), nor could I actually pin point its distinct flavor. Rarely does rhubarb get a solo performance: it’s usually second fiddle to its frenemy the strawberry. Don’t get me wrong, this magical combination has driven me to many a pie-eating contest (against myself), but it’s time to give rhubarb it’s due.
I wish I thought of lentils more. Not just in my day dreams alongside Brad Pitt in a skimpy apron, but when I’m making grocery lists & attempting easy week night recipes. For some reason I have a mental block against them, like long division & dark chocolate. I’m sure there is some Freudian explanation, like I I’m really just pretending to like them & my subconscious knows it, or my great aunt Betty didn’t love me enough as a child, or I associate them with all that dang long division.