This summer, I will cook a new recipe -- often self-invented -- every day. I can't, however, guarantee that I will post every day. In fact, I will almost certainly not. You'll just have to take my word for it.
Most of my recipes will include vegetables, some won't. As an example of this principle, today I made rhubarb peach pie. In case you were curious, New York State officially classified rhubarb as a fruit in 1947.
Here she is, in all her glory. The crust is almost exclusively flour and a whole lot of butter, with minimal water and vanilla extract. The filling is, as you might expect, rhubarb (homegrown and sweetened) and peaches. This is actually just a test pie; I'll be making the real pie tomorrow, along with hopefully another recipe that won't simply be an improved repeat of today's.
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