Rhubarb stalks and rose petals

I never would have imagined that I would grow to love rhubarb but the appearance of bunches of this bright reddish pink stalk at the market every spring have gradually won me over.  I started experimenting with this astringent vegetable a few warm summers ago and I don’t think I am finished understanding its qualities yet. At the moment refreshing drinks with rhubarb are my solution to the summer heat.

Both of the recipes written below involve clean clear water with the simple addition of fresh mint on the one hand and rose petals on the other. It has taken me a while to decide which one is my favorite and then I realized there is no need to choose. . . Continue reading

Watermelon infused water

Watermelon water III feel the end of summer vacation coming on. It feels like curled toes at the edge of a cold swimming pool I am not quite ready to jump into. The month of August is the Sunday of summer and I have promised myself to prolong the sense of freedom that goes with loose-fitting timetables indefinitely. My plan is to outrun the seasons by intermingling spontaneity with life’s daily necessities.

Throughout the warm summer I have assembled  foods rather than cooking. Weekends have been luxuriously filled with visits to farmers markets and taking home baskets full of new harvest fruits and vegetables.

In the midst of making watermelon granita one lazy afternoon, I marveled at the amount of rind left on the countertop. Rather than discarding them I decided to conduct a kitchen experiment by putting the rinds in a big pan of water to chill in the refrigerator. Continue reading