✿ ✿ ✿ ✿Ken left for the men's get a way this morning at 6:00 and I left then too on my walk. It was 56 degrees. The sky was a beautiful pink blue when I walked out of the house but by the time I got to where I could take a picture of the sky the colors had already gone. It was a pretty morning for walking though with s mixture of sun and clouds.
Another walk all around town and the cemeteries once again. Didn't see any people out walking and there were even fewer cars since I was out earlier than usual. Nothing out of the ordinary today but good to be out walking.
The other bunny was near the front of the cage today too so I got a picture of him/her before off he went to hide in the back of the hutch.
Walked 6 miles.
✿ ✿ ✿ ✿All the lilacs around town have come and gone but I have some late bloomers in my back yard and they are in full bloom now and the smell is heavenly. They are at the edge of our not yet done stone patio and with the screen door open the smell wafts into the house.
I've also cut some and put them in an old blue bottle.
Left the library and walked on over to the post office to mail off a bill and a card.
Had lunch on the porch and then sat out there longer and started one of the books.
Some of you were wondering what I was going to do with all that rhubarb that Cathy gave me.
Well first I made some Sugared Rhubarb Muffins. This was a brand new recipe I found on line. I doubled the recipe and will freeze some of them. I did eat one to see how they turned out (they are delicious) and I've left out another two which I will have for breakfast tomorrow morning.
Sugared Rhubarb Muffins
- 2 cups all-purpose flour
- 1-1/4 cups sugar, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup fat-free milk
- 1/3 cup canola oil
- 1 cup chopped fresh or frozen rhubarb
- In a bowl, combine the flour, 1 cup sugar, baking powder and salt. In another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in rhubarb.
- Fill paper-lined muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Then I made some Rhubarb Cobbler. I've had this recipe for years and love it.
Rhubarb CobblerFor Biscuit Topper
Sift together 1 cup flour, 2 Tablespoons sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
Cut in 1/4 cup butter till mixture resembles coarse crumbs.
Combine 1/4 cup milk and 1 slightly beaten egg.
Add all at once to dry ingredients, stirring just to moisten.
Combine 1 cup sugar, 2 Tablespoons cornstarch, 1/4 teaspoon cinnamon, 1 Tablespoon each water and butter and 4 cups 1 inch slices rhubarb.
Bring to boil.
Cook and stir 1 minute.
Pour filling into a round 8 inch baking dish.
Immediately spoon on biscuit topper in 6 mounds.
Bake at 400 degrees for 20 to 25 minutes.
Serve warm with cream or ice cream.
Ready for the oven
Out of the oven
The Rhubarb came out of the oven around supper time and I know I should have eaten something better for supper but I just couldn't resist eating some and I took some out on the porch and ate it for supper. If Ken was home I never would have done that. : )
My snack tonight is going to be a salad. : )
Hope your day was a happy one.
happyone : )
My life is better with every year of living it.
~ Rachel Maddow
Eileen - Oh you wouldn't believe how much better the farm eggs are. They are fluffier and have such a better taste. I never much cared for eggs before, now I LOVE scrambled eggs. : ) I just can't believe the difference.