I’m not gonna lie. The last few weeks or months are not easy. I remembered sobbing silently on NYE after little croissant was asleep and thought “wow 2020 was not off to a good start”. And it wasn’t.
My single happiest moment every week was Sunday mornings, when little croissant would wake me up early. I would get dressed and put on makeup like a real woman (not just a mom). Then I would take little croissant with me, drove to a bakery and enjoyed some delicious flaky pastries. Every week we’d go to a different bakery. Every week I’d try something new. Since I have little time to bake, Sunday mornings became the only moment I can feel my old self.
It turned out 2020 isn’t just rough to me. 2020 has been hard for everyone in the world. After several months of nonstop watching COVID-19 news (first I read them because I was worried about my family in China, then I read them because Seattle is the first place in the US for a confirmed case), I decided to stop. So many heartbreaking things are happening and yet I can do nothing to help but staying at home.
The other day, after what felt like we have stayed at home for a century (we started staying at home much earlier than our governor’s request), I went to a local grocery store. I forgot how many weeks we have been counted on Whole Foods delivery that now going to a grocery store feels like a rare adventure. I was stocking up on vegetables and essentials, and then, I spotted rhubarb.
With all the heavy news and uncertainties, I have forgotten the fact spring is here. The bright pink hue of rhubarb suddenly hit me. SPRING IS HERE. Right. No matter what is happening in the world, spring would always arrive. How did I not see it come?
As the cashier behind the newly installed plexiglass shield was bagging my what-seems-like-panic-buying-amount-of rhubarbs, she told me these just came in today. “Really? Lucky!” I replied without thinking. And then for the first time in weeks, I felt the little joy in life again.
I decided to slow down my LSAT prep and make more time for myself. Now with all the rhubarbs I bought, I have the perfect excuse to bake. To be back in the kitchen. To take photos. To write. To be myself again.
The world will be back to normal. My favorite moment with little croissant will be back. What you’re missing will be back too. Until then, I’m gonna think a million ways to use up these rhubarbs and bake. And bake.
See? When there is rhubarb, there is hope.
P.S. Here are some rhubarb inspirations from last year. Spoiler alert: the first thing I made with rhubarb this year is my favorite everyday ricotta cake. Just substitute blackberry with chopped rhubarb. So so good.
It’s almost spring in Seattle! I’ve been baking/making a lot of spring related things lately. See what I’ve been making + two exciting news + my favorite strawberry rhubarb compote recipe!
Everyday cake – a cake that’s slightly sweetened, not overly oily, doesn’t have frosting/cream or even glaze and must be sustainable for you to eat without any guilt. This Blackberry Ricotta Cake is my perfect kind of everyday cake.