Do you wanna know what today is? It’s 3.14 AKA gorgeous, beautiful PI DAY! This is honestly one of my favorite food days. I know it gets sort of exhausting with the whole “national peanut butter sandwich day” or “strawberry shortcake with basil pesto day,” etc., etc.. But Pi Day is 100% LEGIT. I’ve always wanted to put pink peppercorns in a pie; I’m so glad I finally did it. Since the rainy season hit LA and California really hard this year, we have been blessed with beautiful rhubarb. Crisp, beautiful, bright pink rhubarb. I’m so into it. I have a batch leftover that I need to use up today or tomorrow so let me know if you have any delicious rhubarb ideas! I’ll make ‘em! I really want to make sandwich scones. Because Cindy made a version a month ago or so and I can’t stop thinking about them. Like roasted rhubarb in a scone. SHIIIITE that’d be good. Back to this pie. It’s simple really. Slice up strawberries, diced rhubarb, vanilla paste, a little lemon juice, corn starch (which I’ve warmed up to because I used to be a strictly tapioca starch human) and salt and mashed up […]
| |
Subscribe to A Cozy Kitchen
Get updates delivered right to your inbox!