I’m in a Starbucks, sitting at a window seat from which my field of vision spills out like the sun onto a lightly bleached lower Spadina. It’s hard to believe the Thursday rain, the February pain. It feels, even if it’s not the case, that summer’s speaking. It just feels that way. But I still have my soft-spun sweater on, my hair still cascades my lower back. No, my closet hasn’t moulted, and my hair’s still a winter mane. I might be hesitant. I just might.
What am I waiting for? Rather, what do I hope awaits me? Or take hope from the equation and let’s be real.
What now? What then?
If I wished time would stop, it wouldn’t, not for me. Because the clouds won’t stay up forever. They all fall from their little heaven. Because seeds don’t sleep forever. They all come back alive from the dead.
Yes, there’s a foot still for the asparagus to grow. A few more hues until the rhubarb is red. A couple nights before the ramps go hide. And a blink of eye before fiddlehead becomes fern.
Yes, time’s on its way. And since it won’t stop for me, then it may as well be. Be, for me. Yes, I know it. It’s coming, a time just for me. I just don’t know when.
Like spring. Like seasons. We know it’s coming. Just not exactly when.
- 500 ml heavy cream
- 1 tbsp lemon juice
- In a sauce pan, heat the cream gently to a low simmer (180°F), and keep it at that state for 3 minutes, stirring constantly.
- Add the lemon juice and continue simmering and stirring for another 3 minutes. Be careful not to boil the cream.
- Remove from the heat and pour into a mason jar for a loose mascarpone, or pour into a sieve with a double-layer of cheesecloth set over a large bowl if you want a thicker consistency.
- Cool completely then refrigerate overnight to set. Discard any excess whey that may have accumulated. This will keep nicely for about a week in your fridge.
- 1 bunch, about 2lbs fresh rhubarb, cut into 2-inch batons
- 2 tsp vegetable oil
- 4 tbsp sugar
- Pinch sea salt
- Preheat the oven to 425°F with the rack in the middle of the oven. Line a baking sheet with parchment paper.
- Toss the rhubarb with oil, sugar, and salt.
- Arranger the rhubarb, concave side down on the baking sheet. Sprinkle any leftover sugar on top.
- Bake for 30 minutes or until caramelized and flattened.
- Cool completely and store in the fridge.
Dried Rose Dust
- 1/2 c dried rosehips
- Place the rosehips in a clean spice grinder and blitz ti as fine as possible.
- Gently tap the powder through a fine sieve and discard any larger bits or leftover fuzz.
- Store the passed rose powder in a small clean jar and seal tightly. Use within a month.
Caramelized Rhubarb with Whipped Mascarpone, and Dried Rose
- Caramelized Rhubarb
- Homemade Mascarpone
- Dried Rose Dust
- honey, preferably lavender or orange blossom
- your favourite granola
- Lift the rhubarb gently from the baking dish and arrange on serving plates.
- Whip the mascarpone to stiff peaks (I used the loose version). Spoon dollops of this onto the rhubarb.
- Add a light dusting of rose by tapping it through a sieve over the mascarpone.
- Garnish with granola and a generous drizzle of honey.
- Serve immediately.