Last night’s dinner
The meatballs were good but they weren’t THE sweet and sour meatballs that I was looking for. The search will continue.
Here is instead a great breakfast that is easy to make and looks pretty fabulous as well as being totally tasty.
Take rhubarb and slice into 1/2 inch chunks and place then in a pot (about 3 cups). Add a dash of water, juice of one orange, the rind of the orange (not the white part) cut into chunks, 1/2 cup of honey and 1/2 cup of sugar. Cook on a low heat until rhubarb is soft. Check for sweetness (do this to your taste) and serve over oatmeal or on toast or on ice cream or cake-yummm…
We’re going to have pot roast tonight (see previous recipe) and yorkshire pudding
The trick to this is to let the batter sit at room temperature for a couple of hours. I don’t know why (maybe something with the gluten and flour?) but it makes for amazing and large yorkshire pudding.
1 cup milk
1 cup all-purpose flour
2 tablespoons butter
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a medium bowl, beat eggs with milk. Stir in flour. Set aside.
3.Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups.
4.Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.
mmmm… I will have to try this out with Jason soon – he loves rhubarb, and we have a backyard full of it. Hope all is well with Madison, and looking forward to getting together sometime soon over the summer!Jessica + Piper