I think it might be warm today. I don’t want to risk assuming that could ever happen after the World’s Longest Winter, but it looks pretty sunny out there, so I’m feeling good about it. In anticipation of that, I’ve started going to the gym again, and it s-u-c-k-s, let me tell you what. I heard someone say “summer bodies are built in the winter” the other day and I almost passed out from how miserable that sentence made me feel. Summer bodies are built from the blood, sweat, and tears of a million beers and pizzas in the cold winter months. Come to think of it, I’m almost certain that someone from a warmer climate said that. I don’t think they understand what it’s like to wake up in the dark, go to work in the dark and the COLD, then return home in the dark. It’s incredibly demotivating. But I want to go to the beach soon, and I am a human woman with all of the regular human woman feelings and societal pressures, and I have been known to enjoy the occasional sandwich or dessert or cocktail, so the gym it is. I’m not very good at diets, especially with work and everything, so I just have to hit the treadmill. UGH. Someone commiserate. Working out is not fun. I feel like death afterward. Until I finally get my next meal, anyhow. Then I feel like I’ve earned it…sort of.
Summer woes aside, I’m here today to bring you the opposite of diet food: a rhubarb and cherry tart. A deep-dish tart, to be exact. I made it in my 10-inch springform pan and I’ve gotta say, it was damn good. Yeah, I had some. Summer bodies be damned. I’ve teamed up with over 50 other bloggers to bring you some kick-ass summer barbecue recipe ideas, all of which you can check out below. Thanks to Feast and West and The Speckled Palate for bringing all of us together. I’m looking forward to turning on the BBQ this weekend myself, and in order to do that, I’ve got to bribe the friends of mine that actually have ample outdoor space and a legal grill. The best way to do that, I’ve found, is to bribe them with food, so I’ll be bringing over this tart or any of the delicious dishes my fellow bloggers have made in order to secure my spot next to the grill. I have a feeling this tart would do the trick. It’s sweet from the cherries and slightly tart from the rhubarb, but still plenty gooey and delicious. The crust held up surprisingly well to being forced along the side of a springform pan, and the crunchy sugar on top really brought it all together. Just don’t forget the whipped cream.