The article reflects on the seasonal arrival of rhubarb and the anticipation of baking a rhubarb pound cake, highlighting the balance of astringency and sweetness. It mentions a seasonal feast featuring pasta Bolognese with lamb and peas. The author also shares a flexible cooking approach, encouraging improvisation in weeknight meals, exemplified by a simple recipe for bulgogi-style tofu paired with accompaniments like rice and lettuce cups. This captures a carefree and adaptive cooking philosophy amidst the backdrop of seasonal ingredients.
The rhubarb's beginning to pop by the fence where it always grows, but it's still a few weeks from its delicious adolescence.
I've been dreaming of rhubarb pound cake for months, astringency against buttery sweetness, a perfect taste of spring.
Some weeknights, I like to improvise in the kitchen, set aside detailed recipes and cook from a prompt instead.
Serve with rice, lettuce cups, kimchi and a dipping sauce of sesame oil and ground white pepper.
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