Early morning. Weeding the strawberry patch. Enough clover to justify buying a cow. Planting more lettuce. Re-potting tomato plants. Dog in the compost pile. Put down that rotten banana peel! Bags full of rhubarb to clean and cut.
A lilac bouquet so lovely, but the cause of many sneezes. More laundry. A trip to the store. A walk in the park. Supper: chicken, tossed salad, and corn relish. A canner full of rhubarb. My back is killing me. It's only 8:30? Oh, to be 25 again. Lie down, read a page, sleep. Zzzzz.
Some of you who read me through feed readers might have noticed some old posts popping up. I moved a few of my favorite posts from my old blog (which has been deleted) over here. Of course, I lost the original comments on those posts when I moved them, but looking back, some of the posts still make me smile. One I remember fondly is the saga of the "good dress" in which I had a new dress made by a seamstress (serged seams and all) which was accidentally left in a motel during a trip, never to be recovered. I hope who ever ended up with it is still enjoying it!
Also, who could forget my great Aunt Margaret's pet fox?
Those are just a couple of favorites that are back there in the 2007-08 years.
I started blogging sometime back in 2007, as a way to primarily keep in touch with far away friends. But once I started writing my posts, it turned out there was another benefit. It helped me find my writing "voice". After years of performing academic research and writing technical-sounding papers on specialized topics, it was so hard to write anything that didn't sound like I was trying to have a paper published in a scientific journal. My writing was cold, and stark, and not like life at all. Also, the challenge of writing about things that were important to me personally, or things that were personal yet not so important, was a welcome one. My brain could use a good stretch once in while. And my first blog served as a priceless scrapbook of our first 1-2 years of marriage.
Anyway, I've met so many wonderful people through my blog. Quite a few of you have become good friends. As my posts may become less frequent over the coming months (maybe once every couple of weeks) I just wanted to say thank you to everyone who stops by to read my meanderings!
This is a favorite way we enjoy rhubarb. I like it because you can make it quick with a canned quart, or the defrosted equivalent. We eat it "out of season" quite a bit this way.
4 cups of finely chopped rhubarb
1 cup sugar (less if using canned fruit)
3 T flour
2 T strawberry jello
Combine rhubarb, sugar, and flour, then place in a greased baking dish. Sprinkle with strawberry jello. Make topping from 1/2 cup brown sugar, 1/2 cup oats, 3/4 cup flour, and 1/4 cup butter. Sprinkle topping over rhubarb mixture. Bake at 375 for 30 minutes. Good served warm with vanilla ice cream.