Like every year at a certain point in the summer, I pack my bags, putting half the hosehold in them, and I leave for the countryside, where I put up basecamp for the rest of the warm months. This year I brought with me Planet fil, of course, and other work that needs to be done. I have to write some stuff, prepare the upcoming events for September, and I'll be doing that, kicked back under an olive tree. I guess the inspiration won't be lacking (or it'll get way to romantic, we'll see...

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Once I went to the fruitvendor in Milan asking for rhubarb, and he just looked at me and asked what on earth I wanted that for? But, eventually he ordered it to be picked up the next day. Up north it's a plant that grows very well and I love desserts made with rhubarb, I was practically raised on the stuff! Here's how we use it at our house: an easy and quick recipe: Cut the stems in small pieces (never use the leaves they can be toxic) and put them in a  buttered baking pan. Mix 1dl of flour, 1dl of sugar, 1dl of oatmeal, 100g of butter into a paste to cover the rhubarb pieces. Oven 200°C for 25...

...but if you win it's not so bad either! yey. ...