I really wanted this to be a 'here's-a-list-of-my-current-favourite-things' but it's not happening.  Mostly because I just haven't had a chance to stop and consider what my current favourite things are.


I can tell you with certainty that sleep is a current favourite.
Drinking a cold beer is right up there too.
Cooking, though a current favourite, is creating a small heating problem.  It's extremely hot right now and doing any cooking is only adding to that heat in a rather unpleasant way.
I've been reading... as you know if you've been following my blog... which is nothing new.  But I'm not going into what the book it and how I feel about it yet again.  Besides, I'm moving on to a book about Cleopatra and then another 'civilization-is-evil' book.  In other words, I'm in between things right now.
I would love to tell you that I'm currently catching up with all my friends... but I'm not.  I'm hopelessly behind in that.  To be honest, when I do have a free evening I'm not even sure where to begin and how to fill it.  There is so much I want to do and so many friends I want to catch up with.  Fortunately, I have the most understanding friends.
I wish that I could report that my house is clean and tidy... but it's nowhere close.  Damn.  My laundry hasn't even been touched.
I really really wish that I could even begin to describe how hard it's been to not just completely collapse at work into a melting flesh ball - it's hot and everyone (students and teachers) is tired.
I would also love to be able to tell you that I've already been taking advantage of the great seasonal fruit that is starting to appear.  Strawberries are in season right now.  I haven't even touched one yet.  I'm hoping to fix that very soon but at the moment I've barely even seen a strawberry.


At the very least I can give you rhubarb.  Rhubarb.  I've still got one more rhubarb recipe up my sleeve but I'd had my heart set on doing this kind of thing with rhubarb for a while.  I finally -FINALLY- had a moment and turned these suckers out.
Making these bars isn't something that I would recommend doing on a crazy hot day like today in Toronto.  So if these look interesting to you then I would chop up the required rhubarb.  Bag it.  Freeze it.  And once the temperatures in Toronto find there way back down to something that makes turning on the oven bearable then go for it.  The browned butter adds a nice richness to the bars.  Please note that I have upped the amount of rhubarb in the recipe.  When I made them I found the rhubarb disappeared a little.  Make sure that you use enough rhubarb and chop it coarsely.



Rhubarb and White Chocolate Blondies adapted from 'Relish Recipes'
makes 1 9x13 pan of bars

1 cup unsalted butter
2 1/4 cup all purpose flour
1 1/2 tsp baking powder
1 tsp salt
1 1/2 cups brown sugar
3 eggs
2 1/2 tsp vanilla
1 1/2 cups rhubarb, coarsely chopped
6 oz white chocolate chunks

Melt the butter in a heavy bottomed saucepan over med/low heat.  Cook until golden/brown - this took me about 12 minutes.  It will get little flecks in it that look like dirt or something.  Remove from heat and set aside to cool.
Preheat oven to 350 degrees F.
Line a 9x13 baking pan with aluminum foil and set aside.  (I did not grease the pan or anything and had no problem with sticking after baking).
In a bowl whisk together the flour, baking powder and salt.  Set aside.
In another bowl combine the cooled butter (mine only cooled outside for about 7 - 9 minutes) and brown sugar.  Whisk or use a mixer until light and fluffy.  Add the eggs and continue to whisk or mix until frothier.   Add vanilla and whisk to combine.
Gradually add in the flour and mix until the flour is completely blended and the batter is smooth.
Add in the chopped rhubarb and white chocolate.  Mix only until blended.
Pour the batter into the baking pan.  Spread evenly over the pan.
Bake for about 25 minutes or until a cake tester comes out clean (you might want just a tiny bit of goo on the tester if you want slightly gooier blondies)  Cool for about 7 minutes and then cut them into squares.
Keeps well in an airtight container for about 3 days.