It's spring. SPRING! I know it's only March, and there may well be some snowstorms in store in the coming weeks, but for now I have my optimism blinders on. It's going to be 15C and sunny tomorrow, and as far as I'm concerned, it's spring.

This week, I pre-ordered Yossy Arefi's new book Sweeter Off the Vine. I'm eagerly counting down the days until it arrives on my doorstep, and until then, I'm going to tide myself over by making her Rhubarb and Gin Sorbet the second I find fresh rhubarb at my neighbourhood fruit & veggie stand.

While spring is in the air, winter citrus is still in stores. I'll have to make Sweet Style CA's Citrus Cake with Cream Cheese and Toasted Coconut while I can still take advantage!

I made a mocha banana bread last night that piqued my interest in using espresso in unexpected places. And I don't think you can get much more unexpected than this oatmeal/latte hybrid from How Sweet It Is, which is so dreamy looking it's practically begging me to try it on a lazy Sunday morning.

This weekend I'm hoping to make another visit to Archive wine bar on Dundas. We lived right around the corner from it for over a year, and somehow never went. I'm kicking myself now that I discovered its amazing (and reasonably-priced!) wine list, and delicious food. Gimme all the chorizo devilled eggs, plz.

The header image is from a birthday cake I made myself at the end of February, which was very much an experiment, and one that needs a lot of tweaking. But I couldn't help but share those delicious drips, even in a hastily-shot iPhone photo! Right now I'm starting to gather cake ideas for my brother-in-law's upcoming birthday. I'll be sure to share the final recipe here. 

Meanwhile, I'll be spending approximately 75% of my days staring at this tweet.

Happy Friday, y'all! 

Roasted Strawberry and Tarragon Ice Cream

Roasted Strawberry and Tarragon Ice Cream

Is anyone else sick of root vegetables?

This winter I have made a concerted effort to eat more locally-grown produce, particularly in light of the astronomical prices of some imported veggies (I'm looking at you, $8 cauliflower!). But one can only have so many carrots roasted turnips before you start eyeing those California strawberries longingly. So instead of whipping up something chocolatey for Valentine's Day this year, I decided to make something fresh and fruity with those damn strawberries. 

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