You know what makes a great pie crust? Lard. Don’t tell my husband that’s what he’s about to eat.
Rhubarb from the backyard and the last of the freezer strawberries…I can’t wait for it to rest and no longer be lava hot.
Tried my hand at whole wheat baguettes today. They turned out omgyum.
They will be sliced up and used in some homemade french onion soup. Can’t wait!
To be fair this recipe comes from one of those community compilation books. In fact, the recipe comes from my 90 year old grandmother’s good friend Marion. Now, I have never actually seen Marion smile, but she makes a damn good fruit cobbler.
This latest batch is strawberry and rhubarb – about 2 1/2 cups worth of fruit. And it is amazeballs. Add some vanilla ice cream? And you will verbalize things like “insert eye roll here.”
I feel it is my lawful duty as an Alaskan to have rhubarb plants in the yard. Now, this does not necessarily mean that I actually like rhubarb – but I don’t see how these 2 things are linked. At all.
However, I am coming around to rhubarb. And I have to say, rhubarb sauce is a super simple and great entry level rhubarb drug.
- Harvest and remove the leaves from a big bunch of rhubarb. Have no scientific way of knowing how much you are grabbing – just get a lot.
- Clean and chop stems to equal 4 cups cut rhubarb.
- Put the rest of the crazy amount of stems you cut in a vase on the counter until you get around to getting flour from the store tomorrow for cobbler.
- Put 1 cup water and the 4 cups of chopped ‘barb in a pot and bring to a boil – cover loosely.
- Boil and stir occasionally until the rhubarb is soft.
- Allow the sauce to cool and add honey and cinnamon to taste.
I have always been really intimidated by making my own mayo. I don’t really know why. Maybe I heard it was tricky? Well, whomever passed that info along is a fibber. Making your own mayo is so easy. And so much better than storebought. Believe me on this one.
Now, you can do this with a whisk by hand (I did it once…) or use a whisk attachment on whatever gizmo you prefer in your kitchen. (I am sure you could also use a food processor but we don’t have one of them there fancy things in our house).
- Add 1 egg yolk to a bowl with 1 1/2 teaspoons fresh lemon juice and 1 teaspoon of salt
- Add to that 1 teaspoon of white vinegar and 1/4 teaspoon of mustard if that’s your thing (it’s not mine)
- Whisk these ingredients together until it is all incorporated
- Ultimately you will be adding 3/4 cup oil to this. I do about half vegetable and half olive oil (just don’t do all olive oil or you will be sorry). Slowly drizzle in about 1 teaspoon to the egg yolk mixture and whisk.
- Continue alternating adding oil and whisking. (This is where a gizmo comes in handy) until all oil is incorporated and your mayo is a lovely pastel yellow.
- Refridgerate and enjoy!
Seriously you guys. I won’t be going back to store mayo ever. So many weird chemicals and most are made with soybean oil (we have way too much soy in our lives – cut it out where you can). Give it a go. You will thank me later.
It’s soup season. And what is easier (and yummier) than egg drop soup. I can almost guarantee you have most of this stuff in your kitchen already and it takes all of maybe 15 minutes to make.
- Peel and thinly slice 2 carrots, throw into a soup pot
- If you’re feeling mushroomy, slice 5 halved mushrooms and add to pot as well
- Add 2 cups chicken broth to pot and bring to boil – simmer your carrots and mushrooms for 3-4 minutes
- Add 3 more cups chicken broth (sub a cup of beef broth for one of those if you want the flavor to be a tad more complex) and simmer
- Add 1 cup thinly sliced cabbage – Napa or savoy is my favorite
- Add 2 whole eggs and 1 yolk to a cup and quickly whisk, set aside
- Whisk 1 1/2 TB corn starch in 1/2 cup water and add to broth (the corn starch makes the egg silky)
- Slowly pour your eggs into the broth gently whisking the soup with a chopstick (or whatever high tech tool you have to break up the egg).
- Liberally pepper
- Garnish with green onions
This is so easy. And so good. You’ll thank me. Now, get that soup going.
Apparently these things are The Thing for many people. Where I come from, we called them Gobs, but it seems most of the world knows them as whoopie pies. Whatever they are, they are dangerously delicious. When I was 5 or 6 I ate approximately 5 or 6 of these at a family picnic and a great family memory was made (sorry about that Uncle Mark). Now, if that isn’t a resounding “these things are awesome” I don’t know what is.
You can easily double the batch. And if you can’t eat them all (see above – I tried…terrible results) they freeze very well. Bonus: they thaw really fast as well – perfect when you need a sweet treat.
I have even made these to sell and folks go crazy. Great bake sale item, and since they are so meaty, you can charge $3 for a small pie and $5 for a large.
So, have at it. They are amazeballs.