Mojito Monday

Nothing goes together like a summer evening and a homemade mojito. And though it's not summer yet (and it barely feels like spring), I'm focusing on warmer days. Mojitos are the one mixed drink I can make with any confidence, which means I make them all the time. Pro tip: they're even better with pureed strawberry, mango, or watermelon.

Rhubarb season

Ah, rhubarb. I'm learning to really appreciate you. 

We picked some up at the St. Paul Farmer's Market today and made a custard crisp. 

I'm a sucker for custard. Here's the recipe:

First, the filling. Mix together in a bowl, pour into lightly greased 8x8 pan.

3 eggs, beaten

1/2 c. cream

1 c. sugar

1/4 tsp. salt

1/2 tsp. vanilla

4 tbsp. flour

4 c. rhubarb

Mix topping (hot tip: use the same bowl!), top filling and bake for 45 min at 350. Enjoy.

1 c. oats

1/2 c. flour

1/2 c. softened butter

1/2 c. brown sugar

(image via Modern Taste)

The Honeymooners

Lately I've been busy planning our San Francisco honeymoon. We've never been and 

we're super excited to take in all the sights (and flavors) over our 9 day trip in August. 

I'm using Airbnb to book rooms and Pinterest has been useful for finding things to do and see. 

Next on the list is to buy a new camera so we can take some kick-ass pictures!

Olympic (Design) Gold

Have you been watching? That has to be the most repeated phrase for the duration of the
summer Olympics. I have, and I love it. Here are some of my favorite past logos. The London logo is  

a pretty big departure from the usual look and feel, but it's been growing on me.

(via Stocklogos)

Summer Snapshots

Recent photos from an evening stroll on Summit Ave; a homemade summer salad; 

Nastie in Lake Calhoun; Sedum from my garden.

Call me, Maeby.

I'm a month and a half into my summer internship at OLSON. I've been delightfully busy and the learning that goes on ...I tell ya.  I kind of love it—the people, the atmosphere, and the work. You can take long lunches and swear as much as you want! My fellow interns are a fun, hardworking bunch, which is good because we spend a lot of time together. Who knows how long this complete satisfaction will last, so I'm going to enjoy the hell out of it for the time being.

Photo credit: my pops

Three things

I can't wait to make home-made mojitos. I can't wait to go camping with friends.
I can't wait for my first day as a graphic design intern...

Classic Mojito for Two

2 limes

4 oz (1/2 cup) minty simple syrup

bunch of mint leaves

4 oz. white rum

club soda or sparkling water

minty simple syrup

16 oz. sugar

16 oz. water

3 sprigs of fresh mint

Minty simple syrup: Combine sugar and water in a small saucepan and set over medium high heat. Stir until sugar is dissolved. Increase heat to high and let boil for a few minutes. Remove from heat and toss in the mint. Let steep for a few minutes (or until the syrup is minty enough for you). Remove the mint and let the syrup cool (can be stored in a glass jar, sealed, and refrigerated until ready to use). In a 12 oz. glass, combine lime juice, minty simple syrup, and a bunch of mint leaves. Muddle the leaves so they are bruised (not necessary to shred them). Fill the glass with ice and top with rum. Top the rest of the glass with club soda or sparkling water and garnish with a lime wedge.