Oh, my goodness, Karen. Thank you so much for the compliment. Triggering moments seem to help me to at least sit down and write something. That's probably a blessing and a curse.
The good news is that the house is feeling settled. Without that oppressively chaotic feeling hanging over my head, I can write. So, yes, I am back to one of the books. Here's hoping I'll have something to present to the group at June's meeting.
Oh sorry! In my case, it's in the full sun though it starts the day in shade. I know in my previous homes, it got a mix of both sun and shade. I was thinking Tulsa might possibly be too hot so I did a quick search and it seems there are types bread for your temps. I would go to a nursery and find out.
Your prose is positively poetic and a delight to read, Chef! I loved reading about your nightly experience and rhubarb is such a delicious veg. I am pleased as punch the one I planted last year (in a pot, no less) has returned! Yay! Still not enough to make this purée and drink but it will be in no time. Thank you so much for a delightful drink (and read)!
I bought a plant last year. (Still mad I didn't think of taking some of MY rhubarb before I left the old house and when I asked the a-hole new owner if I could go get some, he ignored me.) I planted it in one of the biggest of my pots and figured I'd enjoy one season. Lo! I shall send you a pic on the Messenger :)
It is so easy! It's truly low maintenance and I look forward to seeing just how big it gets. I would love to plant it in the ground eventually so it can really expand. I'm just not sure where, yet!
I love a storm..... either just a raging wind roaring like the ubiquitous beast or an electric storm streaking the sky with giant sparks.... and now a new recipe set to use with the glut of allotment grown rhubarb...... query...... is the buttermilk really necessary ? Oh and why the vinegar?
Mat parents would watch the storms come in. Mom went so far as to wake us kids up, pile us into the car, and drive up and down the highway to watch it come in. I thoroughly understand and appreciate the attraction.
No need to add the buttermilk. It simply helps with the fizz when it comes into contact with the vinegar in the purée. You'll still get a fizz, but it won't be as explosive.
The rhubarb purée is a quick shrub, so the vinegar helps get the balance right. If your rhubarb is suitably sour, you can omit, but you won't get quite the fizz if it's been added.
Although I'm no fan of rhubarb, this is some of your best writing. I saw you and the dogs in the tight closet and felt the anxiety and final relief
Oh, my goodness, Karen. Thank you so much for the compliment. Triggering moments seem to help me to at least sit down and write something. That's probably a blessing and a curse.
The good news is that the house is feeling settled. Without that oppressively chaotic feeling hanging over my head, I can write. So, yes, I am back to one of the books. Here's hoping I'll have something to present to the group at June's meeting.
Oh sorry! In my case, it's in the full sun though it starts the day in shade. I know in my previous homes, it got a mix of both sun and shade. I was thinking Tulsa might possibly be too hot so I did a quick search and it seems there are types bread for your temps. I would go to a nursery and find out.
What? Google? Crazy. HAH! I have a nursery close by. Surely they'll give me guidance...or a swift kick in the you-know-what.
No, no... I saw there are types that grow best in your neck of the woods. I'm sure they can help you.
I'll give them a shout out. Thank you!
So nice to be able to help you out for a change!
Your prose is positively poetic and a delight to read, Chef! I loved reading about your nightly experience and rhubarb is such a delicious veg. I am pleased as punch the one I planted last year (in a pot, no less) has returned! Yay! Still not enough to make this purée and drink but it will be in no time. Thank you so much for a delightful drink (and read)!
Ah, Dale. You made me blush. Thank you.
Now, tell me about the potted rhubarb, because that's something I'd like to do.
'Tis well deserved. You've lovely plume :)
I bought a plant last year. (Still mad I didn't think of taking some of MY rhubarb before I left the old house and when I asked the a-hole new owner if I could go get some, he ignored me.) I planted it in one of the biggest of my pots and figured I'd enjoy one season. Lo! I shall send you a pic on the Messenger :)
Please do. I'd really like to grow my own and with some guidance, I feel hopeful.
It is so easy! It's truly low maintenance and I look forward to seeing just how big it gets. I would love to plant it in the ground eventually so it can really expand. I'm just not sure where, yet!
Lots of sun? Shade? Somewhere in between?
I love a storm..... either just a raging wind roaring like the ubiquitous beast or an electric storm streaking the sky with giant sparks.... and now a new recipe set to use with the glut of allotment grown rhubarb...... query...... is the buttermilk really necessary ? Oh and why the vinegar?
Mat parents would watch the storms come in. Mom went so far as to wake us kids up, pile us into the car, and drive up and down the highway to watch it come in. I thoroughly understand and appreciate the attraction.
No need to add the buttermilk. It simply helps with the fizz when it comes into contact with the vinegar in the purée. You'll still get a fizz, but it won't be as explosive.
The rhubarb purée is a quick shrub, so the vinegar helps get the balance right. If your rhubarb is suitably sour, you can omit, but you won't get quite the fizz if it's been added.
This drink sounds delightful!
Thank you kindly. You can try it tonight, if you have a hankering.