Hey, folks! Long time…I’ve been traveling, cooking, traveling, working, working, working…But I haven’t been forgetting Dorie. In fact, I almost–ALMOST–packed Dorie’s Baking book in my suitcase on my trip to Colorado. I didn’t, though. I am the super light packer, and I take great pride in that title. And I still packed too much.

At any rate, no TWD got baked last week or the week before last. I can’t stand missing, but there you have it.

So tonight, as I was shopping for ingredients for a recipe I was testing for dinner, I put a call in to Ian, son and intrepid baker/chef himself. He got me the ingredient list, and I came home with rhubarb AND cherries.

I got my baby meatloaves with gorgonzola working and turned to the cobbler. If there is one thing I love about a cobbler, it’s how easy they go together. In fact, I made the Contessa’s Peach Raspberry crisp on the spur of the moment last week. Because I could. And it was good. No, in fact it was killer. That crisp, let me tell you. The brown sugar? Makes all the difference.

Back to our cherry rhubarb. I cooked it for 35 minutes, cooled it a bit and had some. I can’t say I was wild about it. My daughter grilled me about the “celery” in the dish–she obviously didn’t believe me when I told her the first, second and third times that there wasn’t any celery in the dessert. And I have to remember to cook these cobblers to the longer times given…the topping was still gummy. Same thing happened with another cobbler I did.

It’s okay, though. I love making dessert for my family. Next week, next recipe. Bring it.