Sunday, May 31, 2009
The investment in perennials around the yard is creating some early payoff for our kitchen. How cool is it to grow things that you can eat in your own backyard? This years bounty, in addition to the well-established herbs out front, is a very healthy and very tart rhubarb plant. The strawberries are also ripening as we speak. We will need vigilant eyes to beat the birds to our harvest. Next year, our patient wait in harvesting the tender green asparagus shoots will be over.
Thanks to my former great aunt-in-law for this wonderful dessert recipe:
Cream together in a bowl
1/2 c butter
1/4 c sugar
1 egg yolk
1 1/4 c flour
Blend with pastry blender. Pat into 7"x11" pan, working up the sides
3 c rhubarb cut into 1" pieces
Sprinkle over rhubarb a mixture of 3/4 c sugar and 2tbsp flour
Bake at 450 for 10 minutes
Remove from oven and turn oven down to 350
Mix together and pour over kuchen:
1/4 c sugar
1 c half & half
Bake at 350 for 25-30 minutes
Thursday, May 21, 2009
Monday, May 4, 2009
Dandelions still exist as a species because children love them. Each year at this time, Ellis gives me dandelion after dandelion pulled from the yard. They are flowers for his best girl. Meanwhile, the grownups in our house rip them out by the roots with a sharp screwdriver-like implement. It is our duty to our neighbors, I suppose, to keep our lawn free of these sunny yellow flowers that morph into the distinctive and efficient white feathery seed spreaders.
When did I stop loving them and start feeling a sense of shame at having them around? I used to pull them out after they had gone to seed and make wishes on them. Now I take pleasure in the sharp pop of effectively chopping one off at its roots. There are adult pleasures and childish pleasures, I suppose. Children delight in the magic of what is. Grown-ups delight in being able to shape things into how they should be. Is a wish sent off onto the wind any more or less an illusion of control than the belief in a dandelion free front yard?