Two loaves of French bread and a rhubarb pie were baked today.
Hmmm, looks like someone just couldn't help but take a sampling of the bread. (But who can resist bread fresh out of the oven?)
The pie was cool enough to cut into for afternoon coffee break. Papa Pea, Chicken Mama and her fella deemed it down right edible (!), but I was still too full from lunch to taste it.
It's a wonder I resisted because, oh, how I do love rhubarb! Rhubarb anything. I hold fast to the old wives' tale that rhubarb is a spring tonic and I eat as much of it as I can especially when it's in season.
I make it a point to stop harvesting anything from my rhubarb plant by July 4th (mid-summer) because I read it needs the last half of the summer to put its energy into the plant itself for the next year's crop. This seems to work for me (and my rhubarb plant) because I've had the same plant in the same spot for close to twenty years now and it gives me a beautiful crop each year.
I've never had any luck freezing stalks (cut up) of rhubarb over winter. When defrosted they always come out extremely watery and mushy. I'd like to have some for use during the winter for making rhubarb muffins, cake and cobbler but have learned to settle for those goodies during the spring and summer when I can use it fresh. I do, however, make up several packages of rhubarb pie filling (as I used today) and stow them away in the freezer to use to make pies during the winter months. This works out really well. I see by my notes that I put by eight packages of pie filling last summer. This might have been a little overkill 'cause after using the one today, I still have three in the freezer. Since fresh rhubarb should be available in the garden in a couple of months . . . yep, I might have been a little over exuberant last year.
All the poultry, the chickens, ducks and geese are producing eggs like crazy so I need to concentrate on making meals using our abundant supply. So far today we've had fried eggs for breakfast, Pancake Fluff (kind of a puff pancake) for lunch (which used six eggs), and now for dinner . . . what? How 'bout something with eggs? (We're gonna start cackling soon.) But this is lots better than a couple of months ago when I was avoiding cooking anything with eggs because of the production lull of all the birds!
I'm thinking of baking more bread tomorrow. Aha, how about Egg Bread?
the quotidian (11.20.17)
2 hours ago