Thank God It’s Rhubarb!

We made a Vegan Rhubarb Cobbler:

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It really was very good.  The way to “Vegan-ize” something (quickly and easily) is to first check to see if there are any animal-derived ingredients.  This would include milk/dairy, eggs, butter, meat, animal fats, gelatin, etc.  My recipe called for eggs, so we did our chia-seed egg subsitute.  Per egg equivalent, mix one tablespoon chia seeds with 3 tablespoons water, let sit a bit.  It gets gooey and egg-like in its consistency.  For milk, we used almond milk.  For butter, we just used vegetable oil.  You could use coconut oil or a vegan margarine if you want.   We are not all vegans, but one of my children IS a vegan, and yet another goes without dairy.

Onward to the canning…….

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I loved using the blue jars!  They make the contents look even yummier!  I ended up making a Rhubarb-Cherry Topping, which I used on my French toast this morning.  If I do say so myself, it was delicious.  I tried using a jam recipe, but I had more rhubarb than the recipe called for.  I didn’t have quite enough pectin, and I had some cherry preserves in my stash…hence….it didn’t gel up enough to spread.  It pours easily, though, and I have no fear that it will get gobbled up quickly.

Last week, I tried my hand at homemade laundry detergent.  It also came out rather nicely.  The reason I did this is that the cost of laundry soap seems to rise as the size of the container seems to decrease.  This cost about 50 cents a gallon to make.  You can check out a how-to video here.

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I got to playing around with these Martha Stewart labels I found in Staples, along with a “chalk pen,” which I hadn’t heard of before.  That was in the craft store next door.  The painting in the background is of my front porch at Country Mouse House, by a local artist.   Note the blooming flowers?   (Sigh……)

Time to head outside and smell the lilacs!

Have a beautiful weekend!




2 thoughts on “T. G. I. R.

  1. I found a great new book at the library entitled, “Teeny’s Tour of Pie” and the author shares her year of apprenticing across the country with pie makers/bakers.  One caught my eye and you might want to try it….Bluebarb pie.  It calls for 4 cups fresh blueberries, 2-3 stalks of rhubarb diced to 1/2 inch peices to equal 1 1/2 cups, 1/2 cup granulated sugar, 6 Tbs cornstarch. Mix the berries with the rhubarb, stir together the sugar and the cornstarch then sprinkle over the fruit and toss.  You will pour this mixture in your prepared crust ( she gives instructions for her pie crusts, but I’m sure you have your favorite). Bake in a preheated 400 degree oven for 45-55 minutes.  If it works….call me over for a slice! Stephanie

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