I went to a beautiful beach this week. (You will actually see much more of this beach because I have decided to photograph the next Beauty & Use Collection there in early May.) I had not been there in some time and it was just as I remembered it. Gorgeous!

It’s always inspiring for me to remember the glories of Maine especially after a long winter. To that end, I’ve been slowly coming out of the winter hibernation and have been using the 3191 Archives to find new (old) inspiration quite a bit lately.

A few posts I’ve turned to:

+ Making SCB’s yummy and fun Peanut Rice Crispy Treats
+ A reminder of My Favorite Studio Supplies as I re-up before summer
+ Putting away wool scarves for cotton and silk and remembering my Silk Scarf Tying techniques
+ Not missing Spring by looking back at 2010 & 2011 & 2012
+ Already starting to update my Portland Favorites List before summer visitors need it (I plan to have this up on the blog in late-May with all new favorite spots!)
+ Thinking back to what I was in love with at this time of year a few years back (bought graham crackers this week)
+ Reminding myself how to fight a cold because I have been doing that for a few weeks now
+ Planning to make SCB’s Sunprints & Spoon Oil

We are getting ready for a very fun month of May here at 3191. Our big shop update is May 17th! Sign up for our mailing list and we will let you know what’s going on. We think you’ll be as excited as we are.

Despite my rather aggressive negligence in regards to our garden this past year, we have rhubarb that overwintered quite well. I was delighted to see stalks thick and red enough for picking this week.

Just two stalks. But still, our own rhubarb! I thought about making a tiny crisp, but decided to play around with something savory instead. I stewed the rhubarb with honey, vinegar and shallot and mixed in olive oil to make a lumpy sweet-tart vinaigrette. Tossed with arugula, goat cheese and almonds, it became the perfect springtime salad.

And now I have renewed vigor for tackling our neglected garden…

Arugula Salad with Rhubarb Dressing

1 cup diced rhubarb (1-2 stalks), diced
1 small shallot, diced
3 tablespoons honey
1/4 cup vinegar (I used white wine vinegar)
1/2 cup olive oil
salt and pepper

arugula
goat cheese
almonds

Place the rhubarb, shallot, honey and vinegar in a small saucepan and bring to a boil over medium heat. Lower heat and simmer until rhubarb is soft, about 10 minutes. Allow the mixture to cool. Transfer rhubarb mixture to a jar and slowly stream in the olive oil, whisking with a fork to combine. Season with salt and pepper to taste.

Toss a few generous handfuls of arugula with enough of the rhubarb dressing to coat. Top with small dollops of goat cheese and toasted sliced almonds.