I don’t know what’s happening to me — maybe it’s third trimester dwindling energy levels and an accompanying desire to get the most bang from my feeble bursts of productivity — but all of a sudden, I find myself saying that I don’t want to cook this thing or that because it’s not practical. Practical! Who am I? Certainly not the girl who baked a wedding cake last summer in her tiny, overheated kitchen. Certainly not a person who has [shh, can’t tell you]-making and a 12-layer cake on her summer cooking agenda.
Take this recipe, for example. It was originally a delicious-looking raspberry brown butter tart from this month’s Bon Appetit magazine. And although I usually associate brown butter with winter cooking — hazelnut brown butter cakes, brown butter shorties, pear crisps and brown butter with chestnuts and brussels sprouts, yes please. — and although I’ve never met a dessert tart I didn’t like, all I could think was “these would be so much more practical as a bar cookie!” Practical, there’s that word again. It’s all over for me, isn’t it?