So here’s the thing: my birthday is coming up next week and I don’t know why, but birthdays always fill me with a sense of disquiet and ennui…not others’ birthdays, just my own.
Maybe the weather has something to do with it. When I lived in Mumbai, my birthday was a sure sign that it was going to get stiflingly hot and humid. It would be lovely cool weather a week before, but could I hope to not be all hot and bothered on my birthday? Not a chance!
And then I moved to Copenhagen and the other extreme awaited me. I could tell myself that my birthday was the first day of spring, but the weather gods have pretty much laughed in my face so far!
It is generally dull, cold and rainy. I expect this year will be the same. If I’m lucky, the Scandinavian wind will spare us and maybe, just maybe the Sun will grace us with a few hours of sunshine. Let’s see…
Besides the weather, there’s the whole getting older bit, begging the question, am I also getting wiser? And I’m not really sure. I’m someone who is in love with learning. I’ve always looked for jobs which allow me to continue on this path and I have been pretty lucky in this regard.
And I love learning when it comes to cooking, blogging and photography too. I’ve been trying a lot more indoor photography in the past few months. But something keeps drawing me to this little bench in my backyard
I love the way it looks different every few months. Right now, it is covered in a light layer of mossy green and makes for a fantastic backdrop. What do you think?
And speaking of warm weather, I’m trying to channel spring by trying out spring flavors and colors in this lovely, refreshing Rhubarb and Ginger Syllabub. I adore that beautiful dusty pink hue!
It is an indulgent dessert, but it is light as air and so delicious! The tart rhubarb and the sharp ginger cut through the creamy richness wonderfully. Plus, it takes only about 15 minutes to put together. Perfect for your spring soiree 😉
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Sharing this deliciousness at Angie’s Fiesta Friday with this week’s co-hosts, Suzanne @ apuginthekitchen and Zeba @ Food For The Soul and at Saucy Saturdays with The Flavour Bender,Take Two Tapas, La Petit Chef and Mid-Life Croissant.
- 300 grams fresh or frozen Rhubarb, cut into 1 cm chunks
- 1 inch piece Ginger, grated
- 50 grams Sugar
- 250 ml Whipping Cream
- 50 grams Icing Sugar
- Basil Leaves, to garnish
- Lemon Zest, to garnish
- Put the rhubarb, ginger and sugar and in a pan.
- Bring to a boil and simmer on a low heat for 4-5 mins until the rhubarb has softened.
- Remove from the heat and set aside to cool.
- In another bowl, whisk the whipping cream and icing sugar to soft peaks.
- Remove 3 tablespoons of the cooled rhubarb and mash with a fork, then fold lightly into the cream mixture.
- Divide the rest of the poached rhubarb between 4 glasses.
- Spoon over the cream mixture.
- Garnish with basil leaves and lemon zest.
- Refrigerate until you are ready to serve.
- Serve cold.
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