I couldn't resist buying some rhubarb from the local farm stand.
The farm stand is local... the rhubarb came from Washington state.
Rhubarb just doesn't do well in our southern heat.
I planted one plant as a trial a few years ago.
I figured if they sold it here, it must be able to grow.
Each spring it popped out of the ground, grew a few small stalks and sat there like that ... didn't grow anymore, but also didn't die.
I think it had "failure to thrive" syndrome.
This spring Brett accidentally dug it up and I think it is probably rejoicing to be put out of it's misery.
I love the combination of rhubarb with strawberries, so I was just happy to see it. So happy that I had to take a picture :D.
During our recent heatwave I worked on some projects inside.
After five years of indecision I am happy to say that we've finally selected a paint color for the living room. Five years ago I saw the shade of green I thought I wanted in a friend's house. She told me the color and I bought a sample can. It soon became evident that what looked great in her living room didn't look so great in mine.
After that I think I got discouraged and have been living in indecision land ever since.
Am I the only person who finds choosing the right paint color to be such a daunting task?
Recently I decided that I was fed up with indecisiveness and was following through with this project no matter what.
After playing around with 3 sample colors, the decision has been made. Would you care to guess which one?
The picture isn't the greatest as it is an overcast day here.
Last night I tried a new recipe with that rhubarb.
~ Emeril's Rhubarb Strawberry Crisp ~
Instructions1. Preheat the oven to 375°F. Lightly butter a deep-dish pie plate or other shallow 1 1/2- to 2-quart nonreactive baking dish, and set it aside.
2. Combine the rhubarb, strawberries, sugar, cornstarch, and lemon juice in a medium mixing bowl and toss to combine. Transfer the mixture to the prepared baking dish, and set it aside while you prepare the topping.
3. Combine all the remaining ingredients in the bowl of an electric mixer fitted with the paddle attachment, and process on low speed until the mixture is crumbly and coarse.
4. Sprinkle the topping over the fruit, and then place the baking dish on a rimmed baking sheet (to catch any juices that may bubble over). Transfer it to the oven and bake until the topping is golden brown and crisp, and the juices are bubbly and glossy, 40 to 45 minutes. Set aside to cool briefly, then serve hot or warm, with a scoop of vanilla ice cream if desired.
6 to 8 servings
Brett proclaimed it "the best Rhubarb Strawberry Crisp" he's ever eaten . . . in his entire life. Wow ... I think that means he liked it :D.
I think this recipe is a keeper.
I hope I feel the same way about the paint.