Trip to the Longwood Gardens!

On May 20, we took advantage of the gorgeous weather and visited the Longwood Gardens. It is quickly becoming my favorite place in these parts. We got a yearly membership! It's a garden so it always changes with the season, and I can't wait to see what the year will bring!

For now, here's a quick 1.17 minute slideshow of some of my favorite pics!

Don't make fun of my song choice. Strawberry Swing is my song of choice for gorgeous sunny days. It puts me in a fantastic mood and that is what I felt the day we went to the gardens!

Ignore the slighly fuzzy pics...don't understand why they did not download very well into my movie! The originals are great!

Love to all,

P

Strawberry Rhubarb Sundaes

Photo courtesy of marthastewart.com

So easy and so simple. If you don't like rhubarb, don't worry...you barely taste it what with the strawberries and sugar and all!

Ingredients
1 pound strawberries, hulled and quartered
2 rhubarb stalks, cut into 1/2-inch pieces (2 cups)
1/2 cup sugar
2 pints vanilla ice cream
Shortbread Wedges, or store-bought shortbread cookies, for serving (optional)

Directions
1. In a large saucepan, place strawberries, rhubarb, sugar, and 1/4 cup water; bring to a simmer over high heat. Cook, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes.

2. Refrigerate until cool, at least 1 hour and up to 1 week. Spoon strawberry-rhubarb sauce over scoops of ice cream; serve with shortbread, if desired.

Voila! Easy summer dessert. Thank you Kirsten for introducing me to this!

I am lovin' my farmer's co-op that I joined. They gave me the rhubarb in my weekly box. My weekly box of organic locally grown fresh picked vegetables is definitely overpriced, but I have loved everything I have gotten and it tastes so much better than anything I get at the grocery store. Seriously.

That's it. FOR NOW. I am working on a slideshow of our trip to the Longwood Gardens. Who would have thought that my life in the States would be as fun as my life in France. Not going to say what's going on next week, but I am SUPER excited about it too. Can't wait to post about it! Now...if I can only get confit de canard here...and the rest of French cuisine here too...what I would do for a blanquette de veau right now...