My summer so far has been lovely and unlike my past summers here because I have actually stayed in the city most weekends instead of escaping to the beach. Having my sister here with me has helped with that a lot and has forced us to plan our own city adventures. Last Friday I met Molly after work at at Irving Farm Coffee Roasters in the Lower East Side and we shared some delicious avocado toast. Afterwards we shopped around a bit (which resulting in the purchase of a Blair + Chuck sweatshirt) and headed back to Brooklyn. I've noticed that it is noticeably cooler in my neighborhood in the summer - perhaps it's the breeze off the river - but any help while it's stifling hot and muggy will do.
This weekend we're dog sitting a tiny puppy (!) and I'm going to head up to West Harlem to visit my friend Cara for brunch. I'm also going to be on the hunt for squash blossoms since they are in season. I hope it's a fairly relaxing weekend, and I'm also hoping to start thinking about planning my next trip. I have three extra vacation days that I don't know what to do with! On my list are 1. a quick trip to London, 2. a drive down the California coast, or 3. maybe somewhere tropical in December? If anyone has any recommendations for fast and relatively inexpensive vacations please let me know!
Strawberry Rhubarb Crumble
Preheat oven to 350 degrees F. In a medium bowl, combine strawberries, rhubarb, lemon, and turbinado sugar and toss together. Put the mixture into a baking pan.
In a small bowl, combine flour, cinnamon, dark brown sugar, and oats and toss. Layer the dry mixture over the fruit in the baking pan. Add cubes of butter over the flour and oats mixture with even spacing.
Bake for 30-40 minutes until the top is golden brown and crispy, and the fruit is bubbling. Remove from the oven and enjoy warm!
- 1 cup fresh strawberries, sliced
- 1 pound fresh rhubarb, washed, trimmed and diced
- 1 cup all purpose flour
- 1/2 cup turbinado sugar
- 1/2 cup dark brown sugar
- 1 teaspoon cinnamon
- 3/4 cup of old-fashioned oats
- 1/2 lemon juice
- 3/4 cup butter, cold and cut into squares