all these things that i’ve done.

while this blog is such a fantastic way to reach out to my followers, discover new friends and faces, be inspired by other wonderful bloggers and their own creations, i would like to dedicate more time towards the hello scarlett store so that i can make it as successful as possible. beginning in september, i will only be posting three days a week rather than five. however, this change will only be a temporary one. i will be back to blogging more regularly when i feel as if the store is well on its merry little way. :-)

because this will be the last music post for awhile, i am choosing a song by a band that has literally altered my life. in 2008 i graduated from university with a three year bachelour of arts honours degree. with no career in mind but with a longing for some change and some traveling, i moved to switzerland to become a nanny for four small children. while i was there, i discovered the killers. now they were already quite popular, but because i try to avoid popular music, i had not heard any of their songs up until that point. i was hooked. i would have their music playing on my ipod as i rode my bike among the alps, walked to and from work, took the rail around the country, and, as it went nearly every night, laying in bed while trying not to feel homesick. in the end, my homesickness won and i went home a short time later.

i returned to university for one more year in order to complete a four year degree. on the first day of my last semester, in walked *g*. being a cold january morning in canada, he, of course, was wearing a big winter coat. his face was the first thing that i focused on. i swore that he was the twin brother of the frontman for the killers, brandon flowers. *g* also noticed me that day, and for both of us, it was love at first sight. we became friends that month, and shortly after were married.

now obviously it was his personality that won me over in the end, but if it were not for me moving overseas, stumbling upon this band, feeling perpetually homesick, and returning home and to university, my life would have turned out to be completely different. maybe that wouldn’t have been so bad, but for where i am now, i feel so blessed and so lucky to be where i am in this very moment. 

every decision a person makes effects their future in one way or another. so while brandon flowers climbs and sings on top of the piano, while the audience roars, and while sparks fly about the stage, i hope that you also can reflect on your life choices and feel fulfilled. i certainly know that i feel that way about “all the things that i’ve done.”

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i took these photos in february 2009 at the o2 center in london, england one month after i met *g*.

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favorite fridays.

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rhubarb mush.

i first tried rhubarb mush when i was living overseas in switzerland. growing up, rhubarb had always been one of my favorite treats, whether it was in pie, cake, or muffins. it was a treat that my mum or baba would only make for us during the summertime, and i thought of it as a rare and delicious luxury.

a few years ago, i moved just outside of zurich, switzerland where i was a nanny for four small children. although it was only for a short period of time, one of the things that i valued most from that experience was the introduction to many different kinds of foods. the children’s grandmother learned of my love for rhubarb, and so she made me this rhubarb dish in hopes of curing my homesickness. i call it rhubarb mush, which may not be the most appealing name. rhubarb sauce would be more appropriate, but the process of turning the stocks into mush has always stuck with me.

regardless of the name, this is one of my favorite treats.

rhubarb mush

(this recipe is only for 2 cups of rhubarb. i generally try to make around 6-8 cups of rhubarb, which is the perfect amount to be shared by many people. for larger batches, just alter the measurements accordingly.)

2 cups rhubarb

1/4 cup water

1/3 cup brown sugar

medium saucepan

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1. gather your rhubarb together. remove the leaves and wash the stocks.

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2. chop into small pieces.

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3. combine rhubarb with water into a pot.

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4. boil over medium heat until the rhubarb turns soft, about 10 minutes.

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5. every few minutes, mash the mixture until it turns into ‘mush’.

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6. turn down the heat, then add sugar. cook for a few more minutes on low.

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7. remove from heat and let cool. then eat it by itself, on top of pie or ice cream, or whatever your heart desires!

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for an even tastier treat, mix in applesauce with your rhubarb mush. sprinkle in some cinnamon and let your taste buds wallow in the flavor!

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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