all about rhubarb

May 24, 2013

rhubarb

 

To celebrate the long Spring/Summer weekend I thought I would feature recipes for one of my favorite backyard vegetables, rhubarb!  We have a bunch in our backyard (picture) and it is great for baking. I made tarts the other day and I think on Sunday I’m going to make the Rhubarb Ice Cream. What do you make with rhubarb?

 

Spicy Rhubarb Margaritas

 

Naughty Rhubarb Scones 

 

Rhubarb Crumble Pie

 

Rhubarb Ice Cream with Oatmeal Shortbread

 

Rhubarb Custard Pie 

 

Gluten-Free Rhubarb Coconut Honey Tart

 

 

octopus

May 22, 2013

 

Ahh I’ve had “design a knit octopus” on my to do list forever and I’m so glad to see that Whit’s Knits  on The Purl Bee has created a free octopus pattern!

 

 

Who would you knit a stuffed octopus for?  I am thinking about making it for a friend’s birthday. Would you listen to Octopus’ s Garden while you made it?

 

images via the purl bee & boy girl party

IMG_1507

A few Monday’s ago I had a pretty large brick of white sharp cheddar in the fridge that kept calling me to snack on it after one week of me being a little fridge mouse I though that I should stop nibbling on it and make something a bit more tasty.

 

Everything about the bread was great but as always I added a bit more butter and cheese. Also,  the recipe can make two 5×9 loaves but I had three disposable mini loaf pans and I know have enough friends around that don’t mind random baked good deliveries that I decided to use them instead.  The only thing I might do differently is to maybe sub out some of the buttermilk for beer.

 

recipe slightly adapted from Shutterbean

      3 1/2 cups flour

 

      1 1/4 teaspoons salt

 

      1 teaspoon baking soda

 

      4 tablespoons butter, softened

 

      1 cup sharp cheddar, coarsely shredded

 

      1 3/4 cups buttermilk (don’t forget you can make your own)

 

whisk together

Preheat the oven to 400 degrees . Grease three mini loaf pans. In a large bowl, whisk together the flour, salt and baking soda.

butter tbsp

butter

Using your fingers, mix 3 tbsp. butter into the flour mixture until well incorporated (it should look like sand).

cheese

Add the cheese; toss to coat. Add the buttermilk and stir until the dough just comes together.

divide

Divide between the pans; smooth the tops.

cross

Cut a shallow cross all the way across the tops of the loaves. Thinly slice the remaining 1 tbsp. butter. Place the butter in the cuts in each loaf. Bake until the top is browned and a tester inserted in the center comes out clean, 25 to 30 minutes.

bread

Let cool in the pan at least 30 minutes before slicing… I made it about 15 minutes before I tried a slice.