Bob sums up what our household thinks about fireworks.
**The fireworks were not actually that bad this year. Karl spent a minimal amount of time in the closet and they were not bad enough to send Bob under the bed nor keep me awake. Bob’s expression is likely due to the fact that I kept putting the ribbons on him for a photo :)!
On Karl’s watch, all is observed.
This morning, a coyote was watched and herded away.
Nothing bad happens on Karl’s watch.
From reader Pat in East Tennessee came a recipe for Old Fashioned Rhubarb Torte.
I took a piece and a cup of coffee out to the front porch this morning. It was cool and drizzly, so I finished it inside.
I had some help.
Rhu-Bob. (say it :)! )
OLD FASHIONED RHUBARB TORTE from Pat in East TN.
1 cup all-purpose flour, divided
5 Tablespoons confectioners’ sugar
pinch of salt
1/2 cup butter
2 eggs
3/4 cup sugar (original recipe calls for 1 1/2 cups sugar. Pat suggested 1/2 that amount and I agree – PLENTY sweet with 3/4 cup)
3/4 teaspoon baking powder
3 cups sliced fresh or frozen rhubarb
In a mixing bowl, combine 3/4 cup flour, confectioners’ sugar and salt. Cut in butter as for pastry. Pat into a 6×10 pan (I use a 9×9) and bake at 375 for 10 minutes. Meanwhile, beat the eggs, sugar, remaining flour and baking powder. Fold in rhubarb and spread over baked crust. Return to oven and bake for 35 to 40 minutes. Cool. Add a dollop of whipped cream if desired.
Whatever is true, whatever is noble
Whatever is right, whatever is pure,
Whatever is lovely, think on these things
Philippians 4:8 …mostly :)!
It is no secret that Karl gets royal treatment and has since I brought him home at 7 weeks of age. But, although he has shared my tidbits from the table, he does not take from the table!
But then… I made a batch of corn muffins.
Digressing a bit, the recipe comes from this cookbook, circa 1976:
This was a church women’s project from a Silver City, NM church.
I love this recipe. I often make it as muffins. I tinkered using 1 cup frozen corn instead of canned, jalapenos instead of green chiles (the canned green chiles we get are bland) and I put 1/2 the batter in a food processor and blend it smooth so the muffins are slightly less “chunky” than the original. It takes about 5 minutes to mix and get in the oven.
Karl LOVES these corn muffins! Jalapenos and all.
Seriously, he knows when they come out of the oven and anytime I grab one he is right there. He gets more excited over jalapeno corn muffins than meat… jalapeno!! – they are “hot”!
Corn muffins: Mexican style.
