Woof! I’ve got to say, I’m pretty much crawling out of last week. The whole week felt like Winter: The Sequel. Massive ice storm? Check. Horrible flu? Check. Feelings of complete and utter despair? Quadruple check. Its been one shitty week and that’s all there is to it, but there is an upside. I learned that when you’re confronted with Winter: The Never Ending Story the only way to cope is with a casserole. And I coped hard with these Tuna Casserole Stuffed Shells. They might not be much to look at but they are the epitome of comfort food.
Look at the color of this Rhubarb Panna Cotta! Look at it! It’s seriously giving me life this week. Is it as grey and cold where you are as it is where I am? I hope not. I swear Canada is the worst at spring. We just can’t seem to pull it together. I mean, when you hit April, heavy snowfall warnings should be in the past. My parents woke up to 10 cm of snow this morning and I’m still defaulting to my winter coat everytime I work up the courage to leave the house. This isn’t April! I’m not buying it! But then, if it wasn’t April there wouldn’t be rhubarb and since we clearly have rhubarb, I’m going to have to accept that this is April. It’s still bullshit, though.
Happy Easter! Boy, do I have an Easter Monday brunch idea for you. These Carrot Cake Brioche Buns are sure to surprise and delight. But please don’t mistake these beauties for an Easter-only delight. I’m really not about that. These buns are good for any ol’ brunch. And since carrots are pretty much always in season, why limit yourself? Trust me you’re gonna want to make these more than once and I doubt you’ll want to wait until next April.