Well, the verdict is in. The rhubarb crisp from yesterday is WAY better cold. The next day even. Like for breakfast, Calvados whipped cream and all! (Who doesn't need an excuse for a splash of breakfast booze? You can only eat so much Scotch oatmeal.) Both the whipped cream and the crisp improved after a night chilling out together. The crisp in particular mellowed out, and lost some of it's hot-off-the-press primal pucker. This must be a case of the triple-T (temperature tempered tartness). I just made that up now, but had to share.
Not much to report otherwise. Nothing noteworthy on the recipe front tonight. I should, however, share with you the super cool thing I found at Kitchenalia yesterday.
Bye for now -- wishing you good eatin' til next time!