Friends, things just got real. I counted it up yesterday, and this week I have to get through at least forty student papers AND head to a literature conference out of town. There’s just no way to jam a worthy post in here, and there likely won’t be next Monday either.
In my absence, then, may I suggest a look back to something worthily springy? Rhubarb, that old-fashioned, sour pink stalk, one of my favorite spring vegetables, doesn’t get nearly as much publicity as it should. Let’s give it its day in the sun with this simple, slightly sweet, cornmeal based cake.