[We’ve been running around this week literally spinning plates and juggling knives, so here’s a repost from a few years back. It’s one of our absolute favorites from the blog, and is an absolute crowd-pleaser whenever we make it. It’s super-easy, and, other than the crust, doesn’t need baking. We just planted our own redcurrant bushes this year, so we’re hopeful that within a couple of seasons, we’ll have enough gorgeous berries to decorate a tart entirely from our garden.]
Besides being nerdy about movies, television and all things culinary, Matt and I both share a dorky fascination with etymology (the history of words). I’ve written about my most hated words in a previous post (which had to be titled Asian Cabbage and Fennel Salad because Matt despises the word ‘slaw’). Now I thought we’d list some of our favorites (join us and write yours in the comments!).
Emily: Luminescent, gloaming, nixed, defenestration
Matt: Ramble, button, spandrel, pickle
“Great,” you mumble. “But can I have the recipe for that tart now?”