Brown Butter Rhubarb Bars
March 9, 2013 § Leave a comment
Today I took a “me” day. I slept in, didn’t set an alarm for once. I bought a pair of red jeans off the sale rack, which I spectacularly managed to squeeze into seeing as they were two sizes smaller than I generally buy. I also bought a lovable tribal print sweater — it pays to be “hipster” in Princeton because no one else is, so everything that would be flying off racks in San Francisco is $20 off here. I had a cranberry orange scone (my favorite) and latte at Small World Coffee and people-watched instead of hiding behind my laptop, writing my thesis. I walked down to the Whole Earth Center and stocked up on local Fuji apples, kale salad with almonds, tofu, and sesame seeds, and organic peanut butter chocolate chip cookies. I wore sweatpants and no makeup, and realized people don’t really look at you any differently. Simply walking around a bit was uplifting — after the snowfall two nights ago, spring appears to have finally arrived; the sun was out, the snow melting, and I could have done without the jacket.
When I got home, I started looking up the top organic and biochemistry grad schools (not for me obviously!) and started mapping out a summer road trip down the West Coast. I tried to tack on the Grand Canyon to the end of the trip (figuring I should give it another shot after my adolescent disinterest consisting of about a five minute look into the canyon before I’d had enough) which added an extra eight hours of driving. For some reason, I find thinking about travel incredibly calming; it’s like a realization that walls were made for falling down. Even more, thinking about driving along the ocean brings me to my happy place, where things are hippie, spontaneous, wandering, and bohemian without effort, because you know, even being boho these days seems to require quite a bit of planning. The images here are ones I took in Big Sur, California on a family trip. I can’t wait to go back. These brown butter rhubarb bars are from The Big Sur Bakery Cookbook, and are chewy like a macaroon without the coconut, crackly on the top with a brownie without the chocolate, and stuffed with stringy, sweetened rhubarb, which is finally back in season. Never having been a huge rhubarb fan myself, I always did enjoy eating the raw stalks, dipped luxuriously in white sugar, from my grandparents’ backyard. I handwrote the recipe for these bars on little cards for a couple of people, but alas the actual book is in my room in San Francisco so no recipe today.
That all said, there are parts of the very concrete future to be very excited about. I’ll be calling Boston home next year, and am incredibly delighted to share my new adventures surrounding food justice in the coming months.