Summer?

The sun is FINALLY shining here in Calgary. It feels like forever ago that we had it. It's been a rainy spring, one that makes us happy we spent so much money waterproofing our basement a few years ago.

So now The Monster is out of school and out of sorts. We're trying to establish a rhythm to summer without doing too much. I'm trying to find the time to quilt and write without resorting to PBS Kids as babysitter. We're all searching out the summer. Here's where we are so far.

Last touches on that Shades of Grey quilt. I can photograph it now that it's stopped raining.

My husband's labourer, also a part-time tattoo artist put to work with sidewalk chalk and a book about pandas.

In all his fashion glory, this is my husband mowing a maze in the park across the street. The City doesn't seem to be quick to mow it this year so Hubby goes out every time it is sunny and mows paths for us to explore. The stellar fashion choices are always there.

Time spent watching an ant (singular) try to move a dead bee.

A precious visit and loads of snuggles with our latest nephew.

My reflective girl on her 5th birthday last week. Okay, so I caught her trying to look away, but let me have the mystery of her contemplative look. Here's one way we celebrated her birthday.

My youngest, having ANOTHER fit. Such an impatient, stubborn, and tempestuous little girl. And she's three.

But she is also phenomenally silly, adventurous, and obviously inherits her fashion sense from her father.

And now, a whole bunch of pressing to do. I need a break from the cutting - my wrist was killing me the other night when I was slicing my squares into these. I hope I'm not adding carpal tunnel to my summer plans.

Bring it on, summer! We can take it.

Just Icing

Icing on a spoon.

Having been to my fair share of preschool birthday parties this year I've noticed that very few kids eat the cake when served to them. Sure, they are beyond excited when you take them away from their play with a call for cake. They eagerly sing Happy Birthday and watch the star blow out the candle. Then using fingers or fork or just their tongue all the icing disappears from the cake. All that's left is a soggy, messy pile of crumbs.

It doesn't matter that you stayed up until 2 am to make them the princess or pirate cake they begged for. It doesn't matter that you baked a gorgeous vanilla cherry cake with a recipe from Martha or Dorie Greenspan. All they want is the icing, or frosting, if that's what you call it. And then it doesn't matter if it is a gorgeous buttercream or from a can.

Instead of having wasted cake, get proactive. Just give them the icing on a spoon. Trust me, everyone is happy with this solution. Well, except maybe some parents who get worked up about sugar. But they are counterbalanced by those who are eager for a spoon of their own.

You might still need a cake because I haven't solved the problem of where to put the candles. Besides, they'll always be that one kid who hates icing.

With great thanks to some of my Twitter pals for the influence and egging on my icing only idea.

And Happy Birthday to my Mom, Brother, Brother-in-Law, and Sister-in-Law's Mum this week!

More and More Asparagus

When it is in season we eat asparagus constantly. Just like we eat corn daily, strawberries, and tomatoes for their short seasons. Needless to say, I'm always on the look-out for ways to enjoy our favourite spring vegetable. Here is a round-up of recipes, both mine and others, that showcase this great green stalk.

--- Asparagus Risotto (Backseat Gourmet

--- Asparagus and Cherry Tomato Pizza (Simple Bites)

--- Shaved Asparagus Caesar Salad (Sassy Radish)

--- Stir Fried Chickpeas and Asparagus with Brown Rice and Lemon Tahini Dressing (Dinner With Julie)

--- Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers (Epicurious)

--- Asparagus Soup (Use Real Butter)

--- Pickled Asparagus (Food in Jars)

Go forth, gather, and eat while the eating is good.

Asparagus with Roasted Rhubarb Sauce

They say that when in doubt, cook foods together that grow together. As we trundled along on our tractor ride at the most recent Asparagus Festival I couldn't help but become obsessed with the idea of asparagus and rhubarb together. There they were, in neighbouring fields and sharing space in my Edgar Farms bag on the way home. They begged to be joined in holy cookery.

The only problem with this idea is that rhubarb, no matter how you cut it, is a rather tart thing. And asparagus is far more mellow and sweet. It isn't always a case for opposites attract. But when it doubt, throw them in a roasting pan together. A little spice, a little sweet and sweat, and beautiful things can happen.

Roasted asparagus, however, isn't that great to eat. The texture is rather, um... pasty with a side of string. Not giving up on this relationship, however, the rhubarb transformed when it became a sauce to slink over and envelope the roasted asparagus. It also did well when covering pork tenderloin, but I'm not telling you about that. The asparagus would be upset to know the rhubarb went behind his back.

Asparagus with Roasted Rhubarb Sauce

Serves 4-6 as a side dish

1 bunch asparagus

2 large stalks of rhubarb (the pinker the better)

5 tbsp olive oil

2 tsp Chinese 5 spice powder

2 tbsp honey

1 tbsp orange juice

salt and pepper

1. Preheat oven to 400 degrees F

2. Clean asparagus. Trim rhubarb into roughly 4 inch lengths. Place on a cooking sheet lined with parchment paper.

3. Combine 1 tbsp olive oil, 1 tbsp honey, 1tsp Chinese 5 spice powder, and season with salt and pepper. Toss the asparagus and rhubarb with this dressing. Roast for 10 minutes.

4. When the rhubarb and asparagus are done roasting, blitz the rhubarb with the remaining 4 tbsp olive oil, 1 tbsp honey, 1 tsp Chinese 5 spice powder, and orange juice. Season to taste.

5. Pour rhubarb sauce over roasted asparagus and serve immediately. Reserve leftover sauce for a pork tenderloin, but shhh.... don't tell the asparagus.