I have made four Buttermilk Lemon Rhubarb Bundt cakes in the last few weeks. In the past, I've tried to freeze rhubarb in order to replicate this cake in warmer months. As my preserving time will most likely be limited this year, I've decided to adopt the bake-it-or-lose-it philosophy. I suppose this philosophy also includes popsicle-or-don't-buy-it and eat-it-or-don't-pick-it. Besides, by the warmer months, I've moved on to peaches and blueberries, grunts and buckles.
If you are going to have a smidge more hands free time than I am this summer and you're hoping to take advantage of what is looking like a great year for strawberries, you may consider taking Marisa's class here in Portland next month. I love Food in Jars and it's become my quick "I have ___ turning quickly, what could I turn it into?" canning resource. I don't have her new book yet, but that's just because I don't leave the house very often.
Have you seen this new project, Summer Camp Adventure Club? Beth wrote me about this Spring and I totally forgot about it until I was seized with fear over Sam only have 2 1/2 weeks of school left. It's an online craft and activity subscription to see you through the summer months, all geared for pre-K through 3rd grade. Beth is the wonder behind Sew, Mama, Sew's online community and forums and she and her family have designed an incredibly affordable program for those of us who have a lot of downtime/children to fill/entertain this summer.
I wanted to have a garage sale this summer, but I think we're scrapping those plans and going to parcel stuff out to people/craigslist/fundraisers. So if you know anyone in the market for a great, enameled, cast iron double kitchen sink... well, holla' back. There are a hundred more things I wanted to talk about.
I don't know where they went.