Item Number 9? Check.

So, I did it.

I turned 26. It was kind of exciting, actually. I sometimes freak out a little bit about getting older, but as I learned from my list, getting older's not so bad if you think about all the fun stuff you get to do. Like buy a fancy new camera.

Number nine on the list was Buy an SLR and Learn How to Use It. I bought the SLR as a 26th birthday present. I haven't quite learned how to use it yet, but I have a teacher all lined up, and I can't wait to practice. In the past year, as I've gotten busier, I've kind of forgotten how much I love to take pictures. I'm pretty excited to remember.

(I've done an okay job of recording some of the items on my 25 in 25 list as I've checked them off. I didn't get to everything, but I did do a surprisingly large number of them, and I found the list to be a surprisingly transformative exercise. I'll write more about it in the coming weeks, including posts on the funnest things from the past year.)

It is almost August.

I am almost 26. That is a little scary.

Scary ages aside, August means Tomato Season. That is a little wonderful.

It is almost August.

I am almost 26. That is a little scary.

Scary ages aside, August means Tomato Season. That is a little wonderful.

Happy Monday!

It's freezing outside right now (it's 65 degrees-I do recognize that that won't feel so freezing come winter!), so I kind of forgot how hot it was this weekend. But man, that was a scorcher.

It was so hot, really the only thing I could do was go to the happy place and jump in the lake immediately. I had a dear friend from college in town, plus Emma was around, so of course we needed ring pops. Also, lemon slush. (Is that a uniquely New England summer treat? I am kind of getting the impression that it is.)

As it turns out, homemade granola is an excellent snack after a late night of dancing with your sister and her friends. (I'm still looking for the perfect recipe though- anyone have any suggestions?)

Once it cooled down, I got to have an Arnold Palmer, read my book, and write some letters at Hi-Rise. A weekend where I spend time at two of my happy places is a good weekend, indeed.

Happy Monday, Friends!

I Heart My Garden

You know what is awesome?

Knowing that today at lunch, I'm going to eat green beans that I grew from seed.

I'm pretty excited. I hope they taste delicious.

p.s. I invented a recipe for them. If it's good enough, I'll share later.

Hello, friends!

I took a month off of blogging. It was funny- at first I just felt too busy to do anything but work, run and sleep, and then, I just didn't feel like coming up with anything for a post. So I didn't. Funny how sometimes that's exactly what you need, no?

A month where you spend all your free time with painted toenails, watermelon and a good book.

A month where you do all that at a happy place, pausing from your strenuous reading and watermelon-eating routine only to jump into the lake when you get too hot.

It was good, and now I'm back. Coming up soon: San Francisco! 25 in 25 recap (I'm not quite done yet!) More delicious baked goods!

I've missed you guys.

The Best Coffee Cake

You Guys.

Exciting news: in my last post, I said that maybe Elizabeth and I found the perfect coffee cake recipe? We tested it again on Saturday, and came to the same conclusion: we did. It is sweet and tender and simply amazing. You should make it now, when rhubarb is in season.

Later in the summer, I plan on making it with blueberries. But the rhubarb version will always the the best, with the contrast between tart rhubarb and sweet cake making it the perfect brunch food. For serious, you should make it. Immediately.

Streusel Topping:
1-1/4 cups all-purpose flour
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
1/2 tsp ground cinnamon
pinch of salt
7 Tbsp unsalted butter, melted

Mix dry ingredients. Add butter, mix with a fork until crumbs form

Cake:

Stick of butter, softened (1/2 cup)

1 c sugar

1 egg

1/2 cup plain yogur

1/4 cup milk

1 t vanilla

1 1/2 c flour

2 1/2 t baking powder

1/2 t salt

1 t cinnamon

1/4 t nutmeg

2 cups rhubarb, cut into 1/2 inch pieces

Cream together butter and sugar in a large mixing bowl. Beat in egg with an electric mixer. Add in milk, yogurt and vanilla. Stir until well-blended.

In a separate bowl, sift flour, baking powder, cinnamon and nutmeg together. Stir them into the batter. Do not overmix.

Stir in rhubarb.

Pour batter into prepared pan, top with streusel. Bake at 350 for 35-40 minutes (muffins will probably take less time). Let cool for 20 minutes before serving.

Eat!