We are getting ready to start into a long weekend. This Sunday is Pentecost and we have Monday off. The weather can't really decide what it should do, so we will have sun and rain. Is there a better way to start a long weekend than to begin with good food?

When I went to the store this morning, I had no clue as to what I wanted to make for dinner. The only thing I knew was that we would be having a head of of lettuce from our garden as a salad. I roamed around the vegetables until I found a box a small orange peppers. That could be a start, I thought, but what else? I walked to the seafood counter and looked at what was being offered. The seabream looked good, so I took one of them. With the peppers and lots of fresh herbs, I could come up with a good dish.

Our rhubarb plants are growing faster than we can eat the stalks. So for dessert, I decided on a fast, but delicious way to end the meal: rhubarb crumble. I always keep a bag of crumble in the freezer for impromptu desserts. But when I opened the freezer today, I didn't have any! So I quickly whipped up a batch, topped the ramekins and froze the rest. My fresh batch is a twist on the mix I usually make, as I added oat flour.

Crumble Topping

100 g butter

80 g natural sugar

100 g flour (or oat flour or half and half)

120 g almond flour (made by grinding almonds finely)

80 g sliced or roughly chopped almonds

Mix together until the mixture resembles a coarse meal.

I hope everyone has a nice weekend, whether it's a long one or not!