Leek Soup – Dina Avila, Photographer

The plan was to write this post on Friday. I had an early morning shoot with Bienestar and I was going to come home, make some breakfast, sip some tea and write. I had it all laid out in my head and even thought I would have time to practice yoga or go on a long walk.

Instead, I was up all night. Just couldn’t sleep. What is worse than not being able to sleep, is knowing that you have to wake up with the sun when you’re not able to sleep. Don’t you hate that?

The culprit wasn’t stress, or hormones (not yet, please!), or crazy neighbors (although that happens on occasion), no nothing as interesting as any of that. It was tea. Not too much tea, mind you,  just fancy Chinese Pue-rh tea that for some reason that few times that I have drank it, regardless of how early in the day that happens to be, keeps my up at night. And it’s not that it simply keeps me awake, it stimulates me to the point that along with my very awake racing mind is a very awake racing heart. Pounding so fast and so loudly that if I lay on my side, it’s like little bombs exploding in my head. Over and over again.

Ugh.

My day ended up going something closer to this: Crawl out of bed, make more crazy tea to get me through the morning, drive 45 minutes to Hillsboro, meet some amazing people and make some portraits, drive another 45 or so minutes to Gresham, which is on the OTHER side of Portland from where the shoot is, drop something off at Adam’s folks house, drive home, and literally fall into bed. Two hours later, I wake up, feeling not so refreshed and like I pretty much didn’t sleep at all.

The rest of the day, needless to say, consisted of reading and staring at the wall.

I’ve been waiting all winter for spring to arrive and with it spring vegetables. Although, two weeks past the vernal equinox it as wet grey and dreary as our winter was, spring produce is starting to just show itself in the stores. And what better way to brighten the lingering rain than with rhubarb. I’ve never cooked with rhubarb before, and when I came across this recipe in Louisa Shafia’s Lucid Food, I quickly earmarked it for spring. It’s simple, delicately sweet, and cheerful. Perfect for dessert, or, my favorite, top off your granola or muesli with it for a tart breakfast.

Cheers!
Rhubarb and Pistachios over Greek Yogurt

Adapted from Lucid Food

What you’ll need~

4 stalks rhubarb, ends trimmed

4-5 cardamom pods, gently crushed

1/4 teaspoon ground nutmeg

About and inch or two fresh ginger, either finely chopped or grated with your microplane

Zest from one lemon

Salt

1/4-1/2 cup raw honey

1 teaspoon vanilla extract

1 teaspoon rose-water

2 cups Greek yogurt

1/2 cup pistachios, coarsely chopped

Cut your rhubarb into 1-inch pieces and place in a small saucepan with 1/4 cup of water.

Cover and bring to a boil. Lower heat to a simmer stirring occasionally.

After about 5 minutes, when the rhubarb begins to soften, stir in cardamom, nutmeg, lemon and ginger zest, and a pinch or two of salt.

Let simmer for about four more minutes until the rhubarb is completely softened.

Remove the pan from heat and let cool.

Stir in the rose-water and spoon over small bowls of Greek yogurt.

Sprinkle with chopped pistachios.