Sunday we made a brief stop at the Ballard Farmers Market on the way home from the boys' hockey tournament. I picked up some handmade smoked salmon ravioli that I tossed with butter and parsley, and some braising greens that I blanched and then tossed with a bit of butter, lemon zest and lemon juice. The meal was perfect, except that I had hoped to find some rhubarb to roast, given that it's now, officially, spring. (Those of you who have been reading for awhile know that I tend to go on and on and on about rhubarb every spring.) There was none to be had at the market. Much to my surprise, I found some, locally grown, this morning at the grocery store. So, tonight, I roasted rhubarb for dessert, and it was deeply satisfying. It may be frigid outside - the image below was taken at Abbott's baseball practice this evening - but at least there was rhubarb.
In other news, I tried a new sandwich bread recipe, and I love it. It is delicious, the perfect density and crust for sandwiches, and keeps really well. The only note I would add is that it was too much for my mixer to do the kneading for this two-loaf recipe.