From my daily life
The rhubarb has really grown in the past month (see previous post) and I'm about to have the first picking of the season.
Mmmmmmmmm Joules, Dillon and I love rhubarb.
I made rhubarb crumble last week.This week I can't because the rhubarb guy is only at the market every other week which means I have to have pear crumble for my Easter Roast lunch tomorrow. We have 8 or so people and a baby round for Sunday roast - I haven't done one in a while so wish me luck. I can only dream my roast potatoes will come out like yours. Do you think I should use a bit of bacon fat with the oil?Fred said we should roast the baby but I though lamb might be better as it is Easter.
BTW rhubarb is mostly green in CA because it doesn't get cold enough for it to turn red. It has a twinge of red at the bottom of the stalk. It tastes te same though.
Oh some comments I wondered how long it would take for you both to notice my new blog. I know I prompted you beccy. Dad has literally just picked me some and I am off the cook it.Sam I didn't realise it was the cold that turned it red.
sam your roasties will be superb I'm sure. I can't say about the bacon fat because I've never tried them that way but I'm sure it couldn't hurt.
Definitely the lamb Sam, I think the baby's parents might object!
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