This week was more of the same, more staying home and more cooking. No complaints. I am delighted to be at home and cooking. I have the best time with our little family: one awesome wife, two cute dogs, and two somewhat weird cats.

We did venture up to Nevada, IA a couple of weeks ago to see my Mother-in-law for Mother's Day. She has a great rhubarb patch and was very generous with me. I made Rhubarb-Brown Butter Bars from BonAppetit. They were really gooooooood! I recommend.

I also made Pork Noodle Soup with Ginger and Crispy Shallots, an adapted recipe from the New York Times. There was pasta with pancetta and fresh tomato sauce. And the most exciting thing, Homemade Cheez-Its! These are much cuter than they taste. They are delicious right out of the oven, but they don't stay crispy when stored. Or at least not for me.

Next week I'll be back at school. For now, it's online-only, but I'm looking forward to it!