Woo woo! Summer’s almost here!! Hello tomatoes! Hello berries and cherries! Hello assorted melons!
I have four trips planned this summer, three of which will be in May and June. First up is Brian and Michelle’s wedding in Banff. Then, a still-tentative trip to Asia to help the organizers of a conference promote said conference at the end of May and start of June. Right after I get back, I immediately head to Wyoming to visit (and meet) a bunch of Nathan’s relatives. Then finally, in August, a trip to Boston for Elio and Anne’s wedding. So if I go MIA for long periods this summer, you’ll know why.
But don’t worry, whenever I’m home, I’ll still be busying myself in the kitchen with various projects. Granted, it may be mainly simple projects for a while, like this super-easy TripleO (get it??) cake. Olive oil in a cake?? I know! I didn’t believe in it either until I tried it, but the resulting cake is amazingly moist and delicious. Plus, then you can also brag about how this cake may actually be good for you! Heh.
