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It feels like a weekend!

These last two days have been relaxing and semi-productive – a nice mixture!  I haven’t had a “weekend” at home in a long time, and I haven’t had two days off in a row where I haven’t over-scheduled myself.

Ah… This has been nice!  Except it makes me sad that it’s coming to a close.  I had a nice mixture of relaxing (reading, blogging, lounging), socializing (impromptu football-watching gathering, cross-country and coffee at Caribou, coffee and coffee cake), and cleaning (just my room – not my bathroom yet!).

English: A photo of a cup of coffee. Esperanto...
English: A photo of a cup of coffee. Esperanto: Taso de kafo. Français : Photo d’une tasse de caffé Español: Taza de café (Photo credit: Wikipedia)

This morning I made a coffee cake that I read about this week – Pumpkin Coffee Cake with Brown Sugar Streusel.  I did what I usually do, which is to jump into a recipe without reading beyond the ingredients, so next time it will look different but I don’t think my goof affected the deliciousness of it!  Yummola!  Thanks Entertaining By the Bay (Troy’s friend, Maryanne) for the inspiration!  I doubled the recipe so that I can have it for breakfast all weekend long and have some “hospitality” for my parents who will be sleeping here Saturday night!  Good stuff.

Now I’d better run to get the salt for my softener… my only goal for today.  I’m hoping for a movie tonight (Argo!), so I’d better get it done!  It’s a working weekend for me, but I will be able to get to a tournament football game Saturday night! Go Mayo!  Go Gunnar!

 

A rhubarby weekend!

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Rhubarb muffins. Some for breakfast and some for the freezer for summer entertaining.

Although I didn’t go to Lanesboro, MN‘s Rhubarb Festival this weekend, I did make two rhubarb dishes this weekend!  Yesterday I made a Rhubarb Crumble for a beautiful summer evening “dinner on the deck” and this morning I made another batch of Rhubarb Muffins.  I love these muffins.  I made a batch on Tuesday to bring to work to share, so these are for me and my freezer.  I have more  buttermilk and more rhubarb in the freezer so maybe I’ll look for another recipe to try!

Do you have a favorite rhubarb recipe or way to eat rhubarb?  Where do you get your rhubarb?  From the farmer’s market, your own patch, or from the kindness of friends?

The weather was beautiful this weekend – absolutely perfect – so I accomplished a little reading outside.  I finally finished April’s O Magazine and started May’s.  I gotta catch up.  I also have been reading on the iPad a library book.  It’ll expire Friday so I’ll have to get busy!  It’s a little difficult to read outdoors on the iPad.  Any hints for that?  I will need to look into accessories to see if there is anything that will help other than changing the settings.

Any hints on the iPad2 and reading outside?

Well, off to read!  But I’ll share my muffin recipe first!

Yummy Rhubarb Muffins
Mix together:  1 1/2 cups Brown Sugar; 1/2 cup oil; 1 egg; 2 tsp vanilla; 1 cup buttermilk.  Beat well.
Add: 2 1/2 cups flour; 1 tsp soda; 1 tsp salt; 1 tsp baking powder.
Stir in 1 1/2 cups finely cut rhubarb and fill muffin tins.  Sprinkle with sugar and cinnamon mixture (1/3 cup:1tsp) before baking.
Bake 400 degrees for 15-20 minutes.
*I usually use two cups frozen rhubarb and add a little baking time.