Today has been a remarkable day, and it's only 8:30 in the morning!
Tony and I went to the Easter Vigil at church last night, and so were not going to go to mass this morning. However, I didn't want to just sleep in on Easter morning, so we had planned to hike up Quarry Hill and have our own little sunrise service. The sunrise would occur at around 6:55 am, so we left the house by 6:30 and drove up there. We were surprised along the way by how many cars seemed to be following us. When we got to the parking lot, to our great surprise and amazement, there was a bagpiper, in full Scottish regalia, playing! As we got out of the car, we realized that there must be some kind of organized service going on. We joined some of the other folks who were gathering, and introduced ourselves. They explained that they were from a Congregationalist church in Rochester, and that they do this every year. Usually they hike up to the cemetery in the park, left from the state hospital days around the turn of the 20th century, but today, because of all the mud, ice, and snow, they decided it was too treacherous to attempt. So we stayed in the parking lot. Around 6:45 they handed out bulletins, and the simple service began. There was the Gospel reading from John, several Easter hymns (some accompanied by bagpipe), and a prayer litany. Tony and I felt that this was God surprising us with an Easter blessing that we could not have predicted or planned, and it was GOOD. And very cold.
When we returned home, Tony took a hot shower to warm up while I made breakfast. I had bought a tube of crescent rolls at Aldi the other day, and I decided to make cinnamon-sugar pastries out of them. I unrolled the dough, spread each triangle with butter, then sprinkled on a cinnamon/sugar mixture. Then I rolled each up into something that looked kind of like the Pope's hat, sprayed them with cooking spray, and sprinkled on some more sugar. Into the oven at 350 for about 11 minutes, they were perfect. The butter melted and sort of fried the bottoms, while the middles were buttery and just a little gooey and fluffy, while the tops were crusty with sugar. I think they were even better than the Pillsbury Grands cinnamon rolls with frosting that my family eats at Christmas. They were smaller, somewhat healthier without all that frosting, and much easier to eat. I'm declaring them a win.
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Sunday, March 31, 2013
Tuesday, September 4, 2012
Lime-Coconut Marinade
In an attempt to eat healthier lately, I invented this marinade/sauce. I used it on chicken breasts, but I think it would also be delicious on pork or shrimp.
Lime-Coconut Marinade
Ingredients:
coconut water (you could also use coconut milk, but I couldn't find any that had no HFCS or other additives)
shredded coconut
juice and zest of one lime
soy sauce
cumin
cayenne pepper
salt
coconut oil (for cooking)
Combine about a cup each of coconut water and shredded coconut. Add the lime juice and zest; feel free to add more if it's too sweet. Add a tablespoon or so of soy sauce, and cumin, cayenne and salt to taste. Pour into a bag with the chicken (or other meat) and allow to marinate at least a few hours, but preferably overnight.
When you're ready to cook, heat coconut oil in a skillet on the stove until drops of water sizzle, but don't spit, when added. Reserving the marinade, place the chicken breasts in the pan. Cook a few minutes on each side, until the chicken is done and the outside is brown. Remove to a plate to rest. Then reduce the heat and add the rest of the marinade to the pan. Cook down until the sauce has thickened and turned brown. The coconut bits should be toasted a little. Add a slurry of cornstarch and cold water if it's not thickening enough. Remove the sauce from the heat and press through a mesh strainer, to remove the shredded coconut. (I didn't do this, and the shredded coconut made a weird texture in the finished sauce.)
Serve the chicken over rice, finishing with the sauce on top.
Lime-Coconut Marinade
Ingredients:
coconut water (you could also use coconut milk, but I couldn't find any that had no HFCS or other additives)
shredded coconut
juice and zest of one lime
soy sauce
cumin
cayenne pepper
salt
coconut oil (for cooking)
Combine about a cup each of coconut water and shredded coconut. Add the lime juice and zest; feel free to add more if it's too sweet. Add a tablespoon or so of soy sauce, and cumin, cayenne and salt to taste. Pour into a bag with the chicken (or other meat) and allow to marinate at least a few hours, but preferably overnight.
When you're ready to cook, heat coconut oil in a skillet on the stove until drops of water sizzle, but don't spit, when added. Reserving the marinade, place the chicken breasts in the pan. Cook a few minutes on each side, until the chicken is done and the outside is brown. Remove to a plate to rest. Then reduce the heat and add the rest of the marinade to the pan. Cook down until the sauce has thickened and turned brown. The coconut bits should be toasted a little. Add a slurry of cornstarch and cold water if it's not thickening enough. Remove the sauce from the heat and press through a mesh strainer, to remove the shredded coconut. (I didn't do this, and the shredded coconut made a weird texture in the finished sauce.)
Serve the chicken over rice, finishing with the sauce on top.
Tuesday, November 29, 2011
Thanksgiving Leftovers
Today, I used some Thanksgiving leftovers to make a casserole.
Ingredients:
Leftover cooked white-meat turkey
Leftover roasted Brussels sprouts with bacon & walnuts
Sliced mushrooms
1/2 an onion, diced
Egg noodles
Olive oil
Heavy cream
Flour and turkey gravy seasoning
Directions:
Heat the oil in a pan, and stir in the chopped onions. Cook until translucent, then add the flour/gravy mixture. Brown for a couple minutes, then add the heavy cream and some hot water. Heat through, then add more flour or more water until you have the consistency of cream of mushroom soup. Alternatively, use a can of cream of mushroom soup. Add in the chopped turkey and heat through. Add salt and/or pepper to taste.
At the same time, cook the egg noodles according to the package directions. Heat some butter in a separate pan, add the mushrooms, and cook until browned. Then add in the Brussels sprouts and heat through.
When everything is heated, mix it together in a casserole dish. Sprinkle crushed cracker bits, dried cranberries, and Parmesan cheese on top. Put it in a 350 degree oven until the top is slightly browned, about 10-15 minutes.
Ingredients:
Leftover cooked white-meat turkey
Leftover roasted Brussels sprouts with bacon & walnuts
Sliced mushrooms
1/2 an onion, diced
Egg noodles
Olive oil
Heavy cream
Flour and turkey gravy seasoning
Directions:
Heat the oil in a pan, and stir in the chopped onions. Cook until translucent, then add the flour/gravy mixture. Brown for a couple minutes, then add the heavy cream and some hot water. Heat through, then add more flour or more water until you have the consistency of cream of mushroom soup. Alternatively, use a can of cream of mushroom soup. Add in the chopped turkey and heat through. Add salt and/or pepper to taste.
At the same time, cook the egg noodles according to the package directions. Heat some butter in a separate pan, add the mushrooms, and cook until browned. Then add in the Brussels sprouts and heat through.
When everything is heated, mix it together in a casserole dish. Sprinkle crushed cracker bits, dried cranberries, and Parmesan cheese on top. Put it in a 350 degree oven until the top is slightly browned, about 10-15 minutes.
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| Sorry for the poor picture quality; one of these days I will get a real camera. |
Tuesday, November 22, 2011
MEAT!
I just purchased 25 pounds of local beef from Rising Moon Farm. I was a little worried that it wouldn't all fit in my freezer along with the three chickens I have left and all my frozen soups and stocks. But it all fit perfectly.
That's 12 pounds of ground beef, a couple roasts, short ribs, and several different cuts of steak, all on the bottom shelf with my three chickens. Everything up top is pre-cooked.
[This is post #91, by the way. Leave a comment with the day and time you predict I will post my 100th post, and you will win a TBD prize!
[This is post #91, by the way. Leave a comment with the day and time you predict I will post my 100th post, and you will win a TBD prize!
Thursday, November 10, 2011
Wednesday Pizza
I made pizza yesterday.
First, I mixed up and kneaded the dough. Then, while it was rising in the microwave (it was off, of course), I went for a walk/jog. After I returned and took a shower, it was time to punch it down, preheat the oven and pizza stone, and start making the toppings. Here's how it went down:
First, I mixed up and kneaded the dough. Then, while it was rising in the microwave (it was off, of course), I went for a walk/jog. After I returned and took a shower, it was time to punch it down, preheat the oven and pizza stone, and start making the toppings. Here's how it went down:
Monday, October 10, 2011
Too Many Apples
Maybe someday I will write a children's book with that title. I could see that happening.
I already have 10 jars of applesauce, four jars of apple butter, and three pies worth of pie-filling in the freezer. Yet I still have what I think is a quarter-bushel of apples to use in some way. So I bought a food dehydrator. Yes, I know you can make one fairly easily and cheaply, even one that uses solar energy. I did not do this. Instead, I spent $35 at FleetFarm for a very basic model.
Then I borrowed sab023's hand crank apple corer/slicer to make nice uniform slices.
Then I layered the slices into the dehydrator. This is only the bottom of five layers:
After filling the entire dehydrator, I still had about three-quarters of the original quarter-bushel left. Guess I'll be running the dehydrator again tomorrow. For now, I'm letting it go overnight. I'll post again in the morning, and let you know how it worked out.
EDIT (10/11/11): Here's how they look this morning:
That's after about 10.5 hours in the dehydrator. Next time, I'll probably try for more like 8 hours; these came out more like apple chips. While they are delicious, I'd like to have the more leathery dried apples as well.
I already have 10 jars of applesauce, four jars of apple butter, and three pies worth of pie-filling in the freezer. Yet I still have what I think is a quarter-bushel of apples to use in some way. So I bought a food dehydrator. Yes, I know you can make one fairly easily and cheaply, even one that uses solar energy. I did not do this. Instead, I spent $35 at FleetFarm for a very basic model.
Then I borrowed sab023's hand crank apple corer/slicer to make nice uniform slices.
Then I layered the slices into the dehydrator. This is only the bottom of five layers:
After filling the entire dehydrator, I still had about three-quarters of the original quarter-bushel left. Guess I'll be running the dehydrator again tomorrow. For now, I'm letting it go overnight. I'll post again in the morning, and let you know how it worked out.
EDIT (10/11/11): Here's how they look this morning:
That's after about 10.5 hours in the dehydrator. Next time, I'll probably try for more like 8 hours; these came out more like apple chips. While they are delicious, I'd like to have the more leathery dried apples as well.
Saturday, October 1, 2011
Green Tomato Pie
There were green tomatoes and tomatillos in my CSA box this week, and there are green tomatoes on the plants outside. I decided to try and use some of them in green tomato pie. Just to clarify: this is a sweet, not savory, pie. It's basically apple pie, with green tomatoes instead of apples. All the spices are the same.
I started by slicing the tomatoes and tomatillos, then cooking them a bit in water. Lots of recipes for GTP online note that the filling is often very loose and wet-- not ideal for pie. If I'd had some tapioca pearls, I would've use that, but since I didn't, I decided to try cooking the tomatoes first, then draining them before mixing with spices etc.
Then I mixed in cinnamon, nutmeg, ground cloves, ginger, allspice, and a little vanilla extract. You know me, I don't measure stuff; I just added enough until it tasted and smelled right. The filling was still kinda watery, so instead of dumping the whole pot into the crust, I used a slotted spoon to remove the tomatoes, then poured just a little of the spiced juice in with them.
(Note: I also made my own pie crust, which if you recall I'm not that good at. Let's not go into that.)
Then you put the top crust on, and put it in the oven at 350 for 45 minutes or so. It might take longer than that, I dunno. Leave it in until it's done.
Let it cool a bit, then cut a slice for yourself. Okay, okay, you guys can have some too.
It's not the most attractive pie in the world, but it's pretty tasty. I will say that the seeds and skins from the tomatoes are a little weird in pie. It might be better (albeit more work) to remove the skins at least before putting it in the pie.
Verdict: not bad, but probably won't make it again.
I started by slicing the tomatoes and tomatillos, then cooking them a bit in water. Lots of recipes for GTP online note that the filling is often very loose and wet-- not ideal for pie. If I'd had some tapioca pearls, I would've use that, but since I didn't, I decided to try cooking the tomatoes first, then draining them before mixing with spices etc.
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| Green! |
(Note: I also made my own pie crust, which if you recall I'm not that good at. Let's not go into that.)
Then you put the top crust on, and put it in the oven at 350 for 45 minutes or so. It might take longer than that, I dunno. Leave it in until it's done.
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| PIE! |
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| Kind of ugly, isn't it? |
Verdict: not bad, but probably won't make it again.
Thursday, September 15, 2011
Creamy herb chicken
I can't find a recipe for what I want to make, so I'm inventing one. Here's my proposed recipe; planning to make it tonight, so I'll get back to you on how it went.
Ingredients:
3 boneless, skinless chicken breasts
half and half
butter
flour
onion
fresh thyme
fresh rosemary
cheese?
Directions:
Melt butter in a skillet. Cook onions slowly, over med low heat, until caramelized. Add flour and cook over medium low heat until browned. (This is called a rue.) Add in thyme and rosemary, cook for two minutes while stirring. Slowly add half and half until it reaches desired consistency. (Add shredded cheese?) Remove to bowl; set aside.
Cook chicken in oil/butter on stove until nicely browned and nearly cooked through. Pour sauce over it, and finish cooking. Serve with mashed root vegetables and something green.
EDIT (9/17/11)
Wow, this was SO GOOD! Changes from the original: I didn't actually caramelize the onions, just cooked 'em slow till they were translucent. I added the H&H before I added the thyme and rosemary, and was a little worried at first about how goopey the flour made it. But after the H&H heats up, the rue sort of dissolves into it, and it comes out creamy. Make sure to cook it for a few minutes after adding the herbs, otherwise they end up kind of... stem-y. I did end up adding parmesan cheese, and garlic salt.
I recommend pounding the chicken breasts flat with a mallet before you cook them, to ensure even cooking. I knew I should really do that, but I thought I didn't have time, so we had to nuke our plates when it turned out the chicken wasn't totally done.
To serve this whole thing, I plated the chicken and put a glop of sauce on each piece, then sprinkled with chopped chives. Chives are also good on the root veggies, and I didn't end up cooking the spinach I bought (my guests weren't wild about the idea of cooked spinach. Oh well.)
The best part? Leftover sauce, good for using on pork or chicken, or perhaps adding to soup, although that might be a little too rich.
Ingredients:
3 boneless, skinless chicken breasts
half and half
butter
flour
onion
fresh thyme
fresh rosemary
cheese?
Directions:
Melt butter in a skillet. Cook onions slowly, over med low heat, until caramelized. Add flour and cook over medium low heat until browned. (This is called a rue.) Add in thyme and rosemary, cook for two minutes while stirring. Slowly add half and half until it reaches desired consistency. (Add shredded cheese?) Remove to bowl; set aside.
Cook chicken in oil/butter on stove until nicely browned and nearly cooked through. Pour sauce over it, and finish cooking. Serve with mashed root vegetables and something green.
EDIT (9/17/11)
Wow, this was SO GOOD! Changes from the original: I didn't actually caramelize the onions, just cooked 'em slow till they were translucent. I added the H&H before I added the thyme and rosemary, and was a little worried at first about how goopey the flour made it. But after the H&H heats up, the rue sort of dissolves into it, and it comes out creamy. Make sure to cook it for a few minutes after adding the herbs, otherwise they end up kind of... stem-y. I did end up adding parmesan cheese, and garlic salt.
I recommend pounding the chicken breasts flat with a mallet before you cook them, to ensure even cooking. I knew I should really do that, but I thought I didn't have time, so we had to nuke our plates when it turned out the chicken wasn't totally done.
To serve this whole thing, I plated the chicken and put a glop of sauce on each piece, then sprinkled with chopped chives. Chives are also good on the root veggies, and I didn't end up cooking the spinach I bought (my guests weren't wild about the idea of cooked spinach. Oh well.)
The best part? Leftover sauce, good for using on pork or chicken, or perhaps adding to soup, although that might be a little too rich.
Tuesday, August 30, 2011
Mexican food day
Today I cooked in my new kitchen for the first time. I was craving something spicy.
Saturday, August 20, 2011
My own beans!
For a few weeks here, I've had green beans growing on the plants. I didn't want to pick them yet, though, because I often get green beans in my CSA (community-supported agriculture) box, and I didn't want to be inundated with beans. So I'm letting my own dry on the vine (the seed packet says you can do this), and today, my first pod was ready. I opened it up, and inside were three perfect "painted pony" beans, and one that's a little abnormal.
More to come soon, I hope!
Wednesday, August 3, 2011
Pickles
S and I made fridge pickles today. We may have overestimated how many we would get.
Now, as you may know, fridge pickles are not processed in the boiling water bath. We just made a hot vinegar/spices mix and ladled it over the cucumbers in the jars, then let the heat seal them. We will keep them in the fridge so that even if the seal is not entirely perfect, the pickles will still be good for at least a year. Anyone want some?
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| Lots and lots of cucumbers. This is not even all the slices we ended up with. |
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| This is 14 jars waiting to be cleaned. We added six more after filling these when we still had cucumbers left over. |
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| The filled jars, waiting for the hot vinegar brine. |
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| My share of the finished product. S took home just as many filled jars; 20 pints in all. |
Pesto!
I have heard complaints that I haven't been blogging. Sorry about that, kids. No excuses, I just haven't really felt like it. But today I made pesto using my own home-grown basil. It's pretty simple:
3/4 cup of basil leaves
1/2 cup Parmesan cheese
3 tablespoons pine nuts (thanks Susan!)
1/3 cup extra virgin olive oil
Salt and pepper to taste
Start with everything except the oil in your blender or food processor (more on that later). Grind 'em up, then start drizzling in the oil until everything's the right consistency.
Now, the trouble for me started when I discovered that my blender (which I got free from the pawn shop when I bought my bicycle) leaks. Not a lot, but there's a small crack near the blade assembly, probably due to someone (possibly me) over-tightening the screw-on base. This is not a big deal, except that it requires cleaning afterward and I lost some oil along the way. Since I'm moving soon anyway, I think I'll give this one to goodwill and get myself a spanking-new blender or food processor.
Here's my question for you, dear readers: which should I get? Black & Decker makes both a blender and a food processor. The blender has something like 12 speeds and a pulse function, and is tall and skinny, as blenders often are. The food processor has a pulse/off button and an on button, and is more bowl-like in shape with one of those special multi-use blades. Both run $29.99 at Target. I'm tempted to go for the FP, because I think the larger bowl would be easier to clean than the tall blender jar. What's your experience with such things?
3/4 cup of basil leaves
1/2 cup Parmesan cheese
3 tablespoons pine nuts (thanks Susan!)
1/3 cup extra virgin olive oil
Salt and pepper to taste
Start with everything except the oil in your blender or food processor (more on that later). Grind 'em up, then start drizzling in the oil until everything's the right consistency.
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| Mmm, goopy green stuff. |
Here's my question for you, dear readers: which should I get? Black & Decker makes both a blender and a food processor. The blender has something like 12 speeds and a pulse function, and is tall and skinny, as blenders often are. The food processor has a pulse/off button and an on button, and is more bowl-like in shape with one of those special multi-use blades. Both run $29.99 at Target. I'm tempted to go for the FP, because I think the larger bowl would be easier to clean than the tall blender jar. What's your experience with such things?
Friday, July 1, 2011
Tuesday, June 21, 2011
Guest post from SB!
Note: SB won the farmer's market contest, so she gets to guest post today. I'm hoping to sponsor more guest posts in the future, so if you want one, let me know! -- LMC
So just because it's more fun then providing a promo for my blog (http://sab023.wordpress.com) that I rarely update ... I decided to guest blog on LMC's Wild, Wacky, Wonderful Wanderings! Normally I blog about things I believe in as well as my adventures traveling but I'm going to take LMC's lead on this one.
Sunday night after church LR and LC came to my house for dinner. I had put a meatloaf (beef and pork) in the oven before I left for church. LR wanted asparagus and mashed potatoes so that would need to be prepared when we got home. The asparagus was prepared on the grill with olive oil, lemon juice, salt and pepper. The potatoes were prepared with garlic (obviously and unfortunately not enough).
So the asparagus was delicious but there was about 1 serving left (probably because LH :( is "vacationing" and not with us). I asked LC, "What can I do with left over asparagus?"
LC replied "Make soup!"
"and I would do that how?"
"throw it in the blender and blend it with a bit of cream."
So I didn't have cream but I had half and half. When I got home from work I warmed the asparagus just a bit, threw all but 3 pieces in the blender and added what was left of the half and half. I transferred it to a bowl and stuck it in the microwave to warm it up a bit, then placed the 3 asparagus tops as garnish before I enjoyed it with left over meatloaf and some semi-mashed potatoes.
It was all delicious and one way to use left over asparagus that I would never have thought of before. I probably would have just thrown that serving of asparagus down the disposal. (Sorry LMC no compost!) If LMC lets me maybe I'll share another guest post in the future sometime and share my family recipe for a Vegan Chocolate cake! that is my Grandma's recipe from before Vegan was the thing!
So just because it's more fun then providing a promo for my blog (http://sab023.wordpress.com) that I rarely update ... I decided to guest blog on LMC's Wild, Wacky, Wonderful Wanderings! Normally I blog about things I believe in as well as my adventures traveling but I'm going to take LMC's lead on this one.
Sunday night after church LR and LC came to my house for dinner. I had put a meatloaf (beef and pork) in the oven before I left for church. LR wanted asparagus and mashed potatoes so that would need to be prepared when we got home. The asparagus was prepared on the grill with olive oil, lemon juice, salt and pepper. The potatoes were prepared with garlic (obviously and unfortunately not enough).
So the asparagus was delicious but there was about 1 serving left (probably because LH :( is "vacationing" and not with us). I asked LC, "What can I do with left over asparagus?"
LC replied "Make soup!"
"and I would do that how?"
"throw it in the blender and blend it with a bit of cream."
So I didn't have cream but I had half and half. When I got home from work I warmed the asparagus just a bit, threw all but 3 pieces in the blender and added what was left of the half and half. I transferred it to a bowl and stuck it in the microwave to warm it up a bit, then placed the 3 asparagus tops as garnish before I enjoyed it with left over meatloaf and some semi-mashed potatoes.
It was all delicious and one way to use left over asparagus that I would never have thought of before. I probably would have just thrown that serving of asparagus down the disposal. (Sorry LMC no compost!) If LMC lets me maybe I'll share another guest post in the future sometime and share my family recipe for a Vegan Chocolate cake! that is my Grandma's recipe from before Vegan was the thing!
Sunday, June 19, 2011
Strawberry Rhubarb Pie
Pie and I have a love-hate relationship. I love to eat it, I love to help other people make it, but when it comes to making it myself, I hate it. Not all of it, actually, but just making the crust. I can never seem to get the right balance between wet-enough-to-clump-together and too-wet-so-it-sticks-to-everything. Then there's the rolling; mine never come out round or close to round and I never know how thin or thick to make them.
Despite these challenges, I decided to make pie yesterday. And since it's in season, I decided to make Strawberry Rhubarb pie.
Despite these challenges, I decided to make pie yesterday. And since it's in season, I decided to make Strawberry Rhubarb pie.
Saturday, June 18, 2011
Let's play a game...
It's called "guess what Laura bought at the farmer's market!"
This morning I purchased five items at the St. Paul Farmer's Market. The first person to guess all five (or if no one gets all five, whoever gets the most) wins a chance to promo their blog here on W4. Submit your entries in the comments, one comment per person. Contest ends Sunday at 8pm; results will be posted Monday morning.
If no one's close by Saturday evening, I might post some clues. Stay tuned, and good luck!
This morning I purchased five items at the St. Paul Farmer's Market. The first person to guess all five (or if no one gets all five, whoever gets the most) wins a chance to promo their blog here on W4. Submit your entries in the comments, one comment per person. Contest ends Sunday at 8pm; results will be posted Monday morning.
If no one's close by Saturday evening, I might post some clues. Stay tuned, and good luck!
Friday, June 17, 2011
Radishes
News flash: radishes are not nearly as gross if you cook them.
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| Easter Egg radishes from my farm share. We already composted the tops, because we didn't like them. |
Thursday, June 16, 2011
Happenings around the house
Yesterday I planted some new things in my garden. The spinach had pretty much run its course, so I pulled out about half of it and planted beans. I have no idea if they will grow well with the limited sunlight I get here, but we'll see. They're from Seed Savers Exchange, a bi-color variety called "Painted Pony". I also may have gotten a little carried away, and planted tomato seeds and cucumber seeds, also from SSE, in varieties called "Isis Candy Cherry" and "Bushy", respectively.
Friday, June 10, 2011
My favorite way to eat asparagus
Complete recipe here.
Ingredients:
red potatoes (skins on)
asparagus
garlic
rosemary
thyme
extra-virgin olive oil
kosher salt
ground pepper
and just for this time, I added some chopped parsnips, because I had bought them at the farmer's market and didn't know how else to use them up.
Ingredients:
red potatoes (skins on)
asparagus
garlic
rosemary
thyme
extra-virgin olive oil
kosher salt
ground pepper
and just for this time, I added some chopped parsnips, because I had bought them at the farmer's market and didn't know how else to use them up.
Adventures with Rhubarb
Confession time: before tonight, I had never cooked rhubarb before. I had never knowingly eaten it. Before last weekend, I had never bought it. But it was at the farmer's market, so I decided to try it. It's one of those early spring vegetables (wait, it is a veggie, right?) that some people rave about.
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