It’s been kind of chilly here lately, we’ve had an occasional muggy day, but it’s mostly been rain and semi sunlit gloom. I don’t mind, I’ll take a cozy knitting day with a shawl in my lap over wilting heat. I’m still slowly working through my stash yarn, still slowly working through the way it sometimes feels daunting and discouraging to do so. Trying to understand why it feels limiting, or like nothing is the right choice or that somethings are too precious/rare to use ..I’m so over feeling guilty for things that make me happy, do it, use them. I sorted out a mellow strawberry fade with some stash favorites (heehawed overed winding them, because once you break skein you’re f’ing committed) and started a Powder and Dust shawl ..and I love it.
We made rhubarb cream cake, laughed at how cute little Lex was, and how tiny me was/is just a small girl version of my dad. I turned candy garbage into a candy badge just because I could, spent some time in the studio doing chalklegs stuff, including sculpting up a few more chubby gummy bear & tag along heart stitch markers for a small shop restock. Mostly enjoying making small starts on the bigger things ..Oh, and I ate a muffin bottom, I don’t ever eat bread butts, or edge pieces on anything, I am strictly a middle person ..progress 💕
Rhubarb Cream Cake
1 box yellow cake mix
3-4 cups rhubarb chopped
1 cup heavy whipping cream
1 cup sugar
Make yellow cake as directed on box, pour into a greased 9″x13″ pan, top with rhubarb, sprinkle 1 cup sugar over top fruit, drizzle 1 cup cream over entire top (DO NOT MIX) bake at 350° 40-45 min. Let cool, then store in the fridge. All the fruit and cream sink to the bottom during the bake and create this amazing custard cream layer, this is best served cold.
You can use fresh or frozen rhubarb (pictured was leftover from last year’s harvest) if using frozen, let defrost and drain off excess liquid, but do not squeeze fruit, you want some juice!