Friday is PIE DAY!

Are you sick of rhubarb yet? Not me. Nope. No way.
This weeks pie is a version of one that I saw, but didn't taste, years ago. It's been on my list to make.  I've been hestiant, however, because it combines rhubarb with raisins. Now, I love raisins in pie, but I wasn't entirely sure about this particular combo. Any doubts can now be tossed aside. This is a tasty pie. I still think this is a slightly strange mix for a early summer staple like rhubarb. The raisins and spices give it a vaguely holiday feel and remind me quite a bit of mincemeat. It is a delicious departure from the usual line-up of rhubarb pies.

Rhubarb Raisin Cream Pie

1 9" pie crust
3/4 cup sugar
1/4 t salt
1/2 t cinnamon
1/4 t nutmeg
1/4 t cloves
2 eggs
1 cup cream
1 cup rhubarb, cut
1 cup golden raisins

-sift dry ingredients together in large bowl
-in separate bowl, beat eggs slightly
-add eggs to dry mixture and stir to combine
-beat in cream until well blended
-layer rhubarb and raisins in prepared pie crust
-pour filling over the fruit
-bake at 450 degrees for 10 minutes
-lower temperature to 350 degrees
-bake an additional 45-50 minutes, until knife inserted comes out clean
(you may have to shield crust to keep from over browning)
-let cool on rack
-serve room temperature or chilled

hey. your clipboard is groovy.

While visiting my parents last weekend,

my mom and I found this totally groovy

vintage clipboard at a thrift store.
It was $1.00

Perfect condition. Score.

It makes a fine addition to my collection.

Overnight Oatmeal

When the weather warms up, my consumption of oatmeal (except in cookies) goes way down. This recipe is the perfect solution. I should make this all the time, but I will forget about it for long periods of time, then rediscover it. It's such a fabulously versatile recipe and crazy easy. Make it a staple of your summer breakfast routine-I know I will (that is, unless I forget about it again-sigh.)

Overnight Oatmeal

Right, so, I really never measure anything in this recipe, which means I guess you can't technically call it a recipe. But, here is the general idea.

2 cups old fashioned oatmeal (don't use quick cook, because it will turn to mush....unless, of course, you're a fan of mush....then go for it)
1/2 cup assorted dried fruit
1/4 cup chopped nuts
3 T orange juice (I know that sounds weird, but trust me)
2 T honey or maple syrup
2 T wheat germ or ground flax seed

-mix all of this together in a bowl, then add milk-enough to cover to the top of the oatmeal mixture

All of the 'mix ins' are optional, and you can just have fun inventing your own combinations. Also, vary the amounts depending on your taste. I tend to really load it up with the good stuff.
Here are some ideas for dried fruit :
raisins
dried cranberries
dried blueberries
chopped dried apricots
dried cherries
chopped dates
chopped dried plums (the more appealing name for prunes)
chopped dried mango
dried pineapple
ok-you get the drift.....

Cover the bowl and pop it into the refrigerator overnight. In the morning, you can just scoop a bowl full out and it's ready to eat. You can always add a little more milk or honey as desired. It can also be heated up if you prefer not to eat it cold, or want to extend this into your winter routine. A batch will keep in the refrigerator for about 4 to 5 days, which means you have a no-cook breakfast ready to go all through the work week!

I ♥ PIE

My friend Marisa, author of the blog Make Happy, tipped me off to this great Etsy site. I had to immediately order some of the buttons that proclaim "I ♥ PIE". I will wear them with pride! I am also enamored with all of the grammar related goodies, but I had to start with a few of these.

You can check out more of this artist at http://www.fishcakes.net/.

Friday is PIE DAY!

Now that I have gotten the immediate need for an all rhubarb pie satisfied, I am moving on-but not too far. Rhubarb custard takes a close second in classic rhubarb pies. Deciding which version to make today was not an easy task. Double crust or single? 2 egg or 3 egg? crumb top, meringue or just straight up?
Let's see....single crust because I love to see the rhubarb on top surrounded by custard. Ditto for the topping-straight up for a rosy rhubarb view. Perhaps I'll add a dollop of whipped cream later. Finally, 3 egg for sure, because I like my custard thick and rich.

Rosy Rhubarb Custard Pie

1 9" pie crust

2 cups sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 cups sliced rhubarb
3 eggs
3 T cream
1 T butter

-in large bowl, mix together sugar, flour, cinnamon and nutmeg
-add rhubarb and mix
-in separate bowl, beat eggs lightly
-add cream to eggs and beat lightly

-add egg mixture to rhubarb mixture, and stir until well combined

-spoon mixture into prepared pie crust
-dot top with pieces of butter
-bake at 375 degrees for 50-55 minutes

summer on a bun

A sandwich loaded with meat or veggies (or both!) and a pile of pickled goodies is one of my favorite things.
These classic shredded beef sandwiches are a long time family standard. We served them at our picnic style farm wedding, and I love to make a big pot for any party. At our Memorial Day deck party, I piled mine high with beef, sweet pickles and banana peppers. Served with a big scoop of potato salad, it was a perfect kick off to summer.

Shredded Beef Sandwiches

3 lbs chuck roast
2 cups water

1 1/2 cups beef broth
1 clove garlic, minced
1 teaspoon salt
3/4 cup catsup
2 T brown sugar
2 T vinegar
1 teaspoon dry mustard
1/2 teaspoon chili powder
1 t worchestershire sauce
1 bay leaf
Tabasco to taste

-place beef in slow cooker and add water (2 cups or enough to cover meat)
-cook on high for 5-6 hours, until meat is tender
-remove meat and rinse out slow cooker
-mix sauce ingredients in slow cooker (I play around with the combos a lot, depending on mood or what is handy)
-using two forks, shred beef into fine pieces
-add shredded beef to sauce
-cook on low heat for 1 hour

Serve this on fresh buns with a buffet of condiments-mustard, ketchup, BBQ sauce, onions, pickles, banana peppers, jalapenos, hot sauce......it's a topping free for all!

ahhhhhh.....summer

Memorial weekend always seems to be a project weekend for us. Next year will be different. We will lounge on a dock somewhere with chilly ones in a cooler. I'm not sure that will really happen, but I'm going to try.
We did make great strides on our bathroom and backyard projects over the weekend, and managed to squeeze in a little fun as well. When I told S that we were hosting a deck party on Memorial Day, he eyed the current mess on the deck incredulously, but didn't question me. Honestly, it was a treat to shower early and immerse myself in party prep instead of renovation. It was also inspiring to actually see the deck and backyard cleaned up and looking closer to the finished product.

With barely a kitchen to speak of, my end of the food consisted of no cook or crockpot fare. These super easy bite size versions of caprese salad were a no fuss start to the party. (and a much needed boost after a weekend of sun and that first gin and tonic of the evening were making me a little woozy!)

Simply load a chunk of fresh mozarella, a slice of tomato (I cut out the innards to make them a little less messy), and a leaf of basil onto a cocktail skewer. Drizzle with balsamic vinegar and sprinkle with sea salt. I love caprese salad, and this was a great way to turn it into managable finger food.