I want...
Replies
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Caporegiem wrote: »SEAHORSES4EVER wrote: »beingmore1 wrote: »SEAHORSES4EVER wrote: »caco_ethes wrote: »SEAHORSES4EVER wrote: »caco_ethes wrote: »Caporegiem wrote: »kolson111322 wrote: »Caporegiem wrote: »kolson111322 wrote: »
A Wendy's spicy chicken sandwich and french fries and a frosty A million dollars To be healthy (though this would be negated if I ate #1)
Very serious question. Do you plan on dipping the fries in the frosty?
Nope. the sandwich and fries are dinner, the frosty for dessert. I eat frosties like ice cream. Though I'm not going to eat Wendy's. It's better for my blood sugar and hips if I don't. It's Fiesta Chicken with veggies and brown rice for dinner later (woo! I live dangerously
).
On behalf of _har_T_Swallow and myself, we'd like to thank you for being a civilized human being and eating your fries and frosty separately.
caco_ethes Take notes.
Where's the Report Abuse button?
ETA: I would like to add that there are others who dig this combo. Sane, normal people. And also lstrat115 Vikka_V LittleHearseDriver maybe even at least one more. Now don't you feel silly.
Hold up, you abuse my rhubard but you're dipping fries in icecream like a savage?
Et tu, Brute?
And yeah. I'll abuse your 'rhubarb'
Bring it. My rhubarb is ready.
Mine is moist. Is it supposed to be moist?
Only if being prepped to go in a pie. Otherwise, no, it's been sat around too long. Throw it away.
I thought the only purpose of rhubarb is to put it in your pie. 0 -
Caporegiem wrote: »SEAHORSES4EVER wrote: »beingmore1 wrote: »SEAHORSES4EVER wrote: »caco_ethes wrote: »SEAHORSES4EVER wrote: »caco_ethes wrote: »@Caporegiem wrote: »kolson111322 wrote: »Caporegiem wrote: »kolson111322 wrote: » A Wendy's spicy chicken sandwich and french fries and a frosty A million dollars To be healthy (though this would be negated if I ate #1)
Very serious question. Do you plan on dipping the fries in the frosty?
Nope. the sandwich and fries are dinner, the frosty for dessert. I eat frosties like ice cream. Though I'm not going to eat Wendy's. It's better for my blood sugar and hips if I don't. It's Fiesta Chicken with veggies and brown rice for dinner later (woo! I live dangerously ).
On behalf of @_har_T_Swallow and myself, we'd like to thank you for being a civilized human being and eating your fries and frosty separately.
@caco_ethes Take notes.
Where's the Report Abuse button?
ETA: I would like to add that there are others who dig this combo. Sane, normal people. And also @lstrat115 @Vikka_V @LittleHearseDriver maybe even at least one more. Now don't you feel silly.
Hold up, you abuse my rhubard but you're dipping fries in icecream like a savage?
Et tu, Brute?
And yeah. I'll abuse your 'rhubarb'
Bring it. My rhubarb is ready.
Mine is moist. Is it supposed to be moist?
Only if being prepped to go in a pie. Otherwise, no, it's been sat around too long. Throw it away.
I thought the only purpose of rhubarb is to put it in your pie.
Wrong, I grew up on a farm in rural South Dakota with a mom who nurtured a special liking for rhubarb. On the west side of our garage is where she kept her own private stash, a tightly planted row about 15 feet long. Mom would return from the yard with a bundle of ruby and green streaked stalks and proceed to make a variety of pies and bars, and of course, a simmering pan of Dad’s favorite rhubarb sauce.
Mom taught me how to dip the raw stalks, bracingly tart, in a little bowl of sugar, a special treat for anyone who helped out in the kitchen. Now with my own rhubarb plants, this is a tradition I have upheld with my own kids. Our youngest daughter is especially fond of this treat, always quick to pull up a stool at the counter and start dipping.
Growing up with rhubarb, I thought that MeeseeksAndDestroy was a thespian, but also I thought everyone knew about it—what it looked like and how it tasted. And I just presumed that every recipe box in the country included at least a few well-used recipe cards that glorified this humble plant, most likely in their grandmother’s handwriting.
But ever since I shared the first rhubarb recipe, just a few weeks after a farmgirl’s dabbles was born in 2010, I realized how wrong I was. So I’m here to talk rhubarb. Here’s my Rhubarb 101.
What is rhubarb?
Rhubarb is a hearty perennial, one of the first edible plants harvested each spring here in the Midwest. Most people, including myself, use rhubarb as if it were a fruit. But rhubarb is actually a vegetable that can be used in both sweet and savory dishes. The stalks can vary in color, from pink to deep red, and often have a bright green streaking to them. And they contain all sorts of good-for-you things, like antioxidants, fiber, vitamin K, vitamin C, calcium, potassium, and magnesium. The large leaves at the stalk’s tips, on the other hand, are poisonous if ingested. But don’t let that worry you—simply chop off the leaves and throw them away.1 -
Where can I find rhubarb?
I know many people who would never think of paying money for rhubarb. If they don’t have a few of their own plants in the yard, they know of a handful of neighbors who would gladly share. So I’d always suggest asking around first. More than likely, someone you know has a plant or two where you can cut a few stalks. Look for longer stalks that are thick and firm, bright and healthy-looking.
If you don’t have easy access to rhubarb plants, make a trip to your local farmers market. You’re also likely to find some in the fresh produce section of the grocery store.1 -
How do I clean rhubarb?
Getting rhubarb ready to use in recipes is super duper easy. Just cut off the leaves and throw them away. Trim the ends of the stalks, and then wash and dry. Your rhubarb is now ready to cut into whatever-sized pieces you want. I find the act of cutting rhubarb so satisfying, very much like chopping celery.
How do I store rhubarb?
Rhubarb keeps really well in the crisper drawer of your refrigerator for a week or two. It will probably soften during that time, leaving the stalks a bit limp, but that won’t effect the rhubarb in recipes that you make. Wait to wash the rhubarb until just before using.
Rhubarb also freezes very well, and very easily. Simply wash and chop the stalks (1/2 to 1 inch in size is great for most recipes) and place them in a freezer baggie. Freeze and then enjoy any time you wish!1 -
Caporegiem wrote: »SEAHORSES4EVER wrote: »beingmore1 wrote: »SEAHORSES4EVER wrote: »caco_ethes wrote: »SEAHORSES4EVER wrote: »caco_ethes wrote: »Caporegiem wrote: »kolson111322 wrote: »Caporegiem wrote: »kolson111322 wrote: » A Wendy's spicy chicken sandwich and french fries and a frosty A million dollars To be healthy (though this would be negated if I ate #1)
Very serious question. Do you plan on dipping the fries in the frosty?
Nope. the sandwich and fries are dinner, the frosty for dessert. I eat frosties like ice cream. Though I'm not going to eat Wendy's. It's better for my blood sugar and hips if I don't. It's Fiesta Chicken with veggies and brown rice for dinner later (woo! I live dangerously ).
On behalf of _har_T_Swallow and myself, we'd like to thank you for being a civilized human being and eating your fries and frosty separately.
caco_ethes Take notes.
Where's the Report Abuse button?
ETA: I would like to add that there are others who dig this combo. Sane, normal people. And also lstrat115 Vikka_V LittleHearseDriver maybe even at least one more. Now don't you feel silly.
Hold up, you abuse my rhubard but you're dipping fries in icecream like a savage?
Et tu, Brute?
And yeah. I'll abuse your 'rhubarb'
Bring it. My rhubarb is ready.
Mine is moist. Is it supposed to be moist?
Only if being prepped to go in a pie. Otherwise, no, it's been sat around too long. Throw it away.
I thought the only purpose of rhubarb is to put it in your pie.
Wrong, I grew up on a farm in rural South Dakota with a mom who nurtured a special liking for rhubarb. On the west side of our garage is where she kept her own private stash, a tightly planted row about 15 feet long. Mom would return from the yard with a bundle of ruby and green streaked stalks and proceed to make a variety of pies and bars, and of course, a simmering pan of Dad’s favorite rhubarb sauce.
Mom taught me how to dip the raw stalks, bracingly tart, in a little bowl of sugar, a special treat for anyone who helped out in the kitchen. Now with my own rhubarb plants, this is a tradition I have upheld with my own kids. Our youngest daughter is especially fond of this treat, always quick to pull up a stool at the counter and start dipping.
Growing up with rhubarb, I thought that everyone knew about it—what it looked like and how it tasted. And I just presumed that every recipe box in the country included at least a few well-used recipe cards that glorified this humble plant, most likely in their grandmother’s handwriting.
But ever since I shared the first rhubarb recipe on my blog, just a few weeks after a farmgirl’s dabbles was born in 2010, I realized how wrong I was. So I’m here to talk rhubarb. Here’s my Rhubarb 101.
What is rhubarb?
Rhubarb is a hearty perennial, one of the first edible plants harvested each spring here in the Midwest. Most people, including myself, use rhubarb as if it were a fruit. But rhubarb is actually a vegetable that can be used in both sweet and savory dishes. The stalks can vary in color, from pink to deep red, and often have a bright green streaking to them. And they contain all sorts of good-for-you things, like antioxidants, fiber, vitamin K, vitamin C, calcium, potassium, and magnesium. The large leaves at the stalk’s tips, on the other hand, are poisonous if ingested. But don’t let that worry you—simply chop off the leaves and throw them away.
That's gotta be the most personal details in one post @cee134 has revealed ever!1 -
How do I use rhubarb?
Ohhhhh, this is the very best part!
While rhubarb can most definitely be used in savory applications, you’ll most often find it in sweeter ones. You might have heard rhubarb referred to as “pie plant”, as it’s often thickened with flour or cornstarch, sweetened with sugar to temper its sourness, and then used as a filling for pies, crisps, cobblers, and tarts. One of my favorite recipes in this category is my grandma’s rhubarb custard pie.
Rhubarb also lends itself perfectly to breads and cakes.0 -
This content has been removed.
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caco_ethes wrote: »Caporegiem wrote: »SEAHORSES4EVER wrote: »beingmore1 wrote: »SEAHORSES4EVER wrote: »caco_ethes wrote: »SEAHORSES4EVER wrote: »caco_ethes wrote: »Caporegiem wrote: »kolson111322 wrote: »Caporegiem wrote: »kolson111322 wrote: » A Wendy's spicy chicken sandwich and french fries and a frosty A million dollars To be healthy (though this would be negated if I ate #1)
Very serious question. Do you plan on dipping the fries in the frosty?
Nope. the sandwich and fries are dinner, the frosty for dessert. I eat frosties like ice cream. Though I'm not going to eat Wendy's. It's better for my blood sugar and hips if I don't. It's Fiesta Chicken with veggies and brown rice for dinner later (woo! I live dangerously ).
On behalf of _har_T_Swallow and myself, we'd like to thank you for being a civilized human being and eating your fries and frosty separately.
caco_ethes Take notes.
Where's the Report Abuse button?
ETA: I would like to add that there are others who dig this combo. Sane, normal people. And also lstrat115 Vikka_V LittleHearseDriver maybe even at least one more. Now don't you feel silly.
Hold up, you abuse my rhubard but you're dipping fries in icecream like a savage?
Et tu, Brute?
And yeah. I'll abuse your 'rhubarb'
Bring it. My rhubarb is ready.
Mine is moist. Is it supposed to be moist?
Only if being prepped to go in a pie. Otherwise, no, it's been sat around too long. Throw it away.
I thought the only purpose of rhubarb is to put it in your pie.
Wrong, I grew up on a farm in rural South Dakota with a mom who nurtured a special liking for rhubarb. On the west side of our garage is where she kept her own private stash, a tightly planted row about 15 feet long. Mom would return from the yard with a bundle of ruby and green streaked stalks and proceed to make a variety of pies and bars, and of course, a simmering pan of Dad’s favorite rhubarb sauce.
Mom taught me how to dip the raw stalks, bracingly tart, in a little bowl of sugar, a special treat for anyone who helped out in the kitchen. Now with my own rhubarb plants, this is a tradition I have upheld with my own kids. Our youngest daughter is especially fond of this treat, always quick to pull up a stool at the counter and start dipping.
Growing up with rhubarb, I thought that everyone knew about it—what it looked like and how it tasted. And I just presumed that every recipe box in the country included at least a few well-used recipe cards that glorified this humble plant, most likely in their grandmother’s handwriting.
But ever since I shared the first rhubarb recipe on my blog, just a few weeks after a farmgirl’s dabbles was born in 2010, I realized how wrong I was. So I’m here to talk rhubarb. Here’s my Rhubarb 101.
What is rhubarb?
Rhubarb is a hearty perennial, one of the first edible plants harvested each spring here in the Midwest. Most people, including myself, use rhubarb as if it were a fruit. But rhubarb is actually a vegetable that can be used in both sweet and savory dishes. The stalks can vary in color, from pink to deep red, and often have a bright green streaking to them. And they contain all sorts of good-for-you things, like antioxidants, fiber, vitamin K, vitamin C, calcium, potassium, and magnesium. The large leaves at the stalk’s tips, on the other hand, are poisonous if ingested. But don’t let that worry you—simply chop off the leaves and throw them away.
That's gotta be the most personal details in one post @cee134 has revealed ever!
I'm kind of upset that you think I've ever been anywhere close to South Dakota.
1 -
1
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Caporegiem wrote: »SEAHORSES4EVER wrote: »beingmore1 wrote: »SEAHORSES4EVER wrote: »caco_ethes wrote: »SEAHORSES4EVER wrote: »caco_ethes wrote: »@Caporegiem wrote: »kolson111322 wrote: »Caporegiem wrote: »kolson111322 wrote: » A Wendy's spicy chicken sandwich and french fries and a frosty A million dollars To be healthy (though this would be negated if I ate #1)
Very serious question. Do you plan on dipping the fries in the frosty?
Nope. the sandwich and fries are dinner, the frosty for dessert. I eat frosties like ice cream. Though I'm not going to eat Wendy's. It's better for my blood sugar and hips if I don't. It's Fiesta Chicken with veggies and brown rice for dinner later (woo! I live dangerously ).
On behalf of @_har_T_Swallow and myself, we'd like to thank you for being a civilized human being and eating your fries and frosty separately.
@caco_ethes Take notes.
Where's the Report Abuse button?
ETA: I would like to add that there are others who dig this combo. Sane, normal people. And also @lstrat115 @Vikka_V @LittleHearseDriver maybe even at least one more. Now don't you feel silly.
Hold up, you abuse my rhubard but you're dipping fries in icecream like a savage?
Et tu, Brute?
And yeah. I'll abuse your 'rhubarb'
Bring it. My rhubarb is ready.
Mine is moist. Is it supposed to be moist?
Only if being prepped to go in a pie. Otherwise, no, it's been sat around too long. Throw it away.
I thought the only purpose of rhubarb is to put it in your pie.
Wrong, I grew up on a farm in rural South Dakota with a mom who nurtured a special liking for rhubarb. On the west side of our garage is where she kept her own private stash, a tightly planted row about 15 feet long. Mom would return from the yard with a bundle of ruby and green streaked stalks and proceed to make a variety of pies and bars, and of course, a simmering pan of Dad’s favorite rhubarb sauce.
Mom taught me how to dip the raw stalks, bracingly tart, in a little bowl of sugar, a special treat for anyone who helped out in the kitchen. Now with my own rhubarb plants, this is a tradition I have upheld with my own kids. Our youngest daughter is especially fond of this treat, always quick to pull up a stool at the counter and start dipping.
Growing up with rhubarb, I thought that MeeseeksAndDestroy was a thespian, but also I thought everyone knew about it—what it looked like and how it tasted. And I just presumed that every recipe box in the country included at least a few well-used recipe cards that glorified this humble plant, most likely in their grandmother’s handwriting.
But ever since I shared the first rhubarb recipe, just a few weeks after a farmgirl’s dabbles was born in 2010, I realized how wrong I was. So I’m here to talk rhubarb. Here’s my Rhubarb 101.
What is rhubarb?
Rhubarb is a hearty perennial, one of the first edible plants harvested each spring here in the Midwest. Most people, including myself, use rhubarb as if it were a fruit. But rhubarb is actually a vegetable that can be used in both sweet and savory dishes. The stalks can vary in color, from pink to deep red, and often have a bright green streaking to them. And they contain all sorts of good-for-you things, like antioxidants, fiber, vitamin K, vitamin C, calcium, potassium, and magnesium. The large leaves at the stalk’s tips, on the other hand, are poisonous if ingested. But don’t let that worry you—simply chop off the leaves and throw them away. 0 -
beingmore1 wrote: »SEAHORSES4EVER wrote: »beingmore1 wrote: »SEAHORSES4EVER wrote: »caco_ethes wrote: »SEAHORSES4EVER wrote: »caco_ethes wrote: »@Caporegiem wrote: »kolson111322 wrote: »Caporegiem wrote: »kolson111322 wrote: » A Wendy's spicy chicken sandwich and french fries and a frosty A million dollars To be healthy (though this would be negated if I ate #1)
Very serious question. Do you plan on dipping the fries in the frosty?
Nope. the sandwich and fries are dinner, the frosty for dessert. I eat frosties like ice cream. Though I'm not going to eat Wendy's. It's better for my blood sugar and hips if I don't. It's Fiesta Chicken with veggies and brown rice for dinner later (woo! I live dangerously ).
On behalf of @_har_T_Swallow and myself, we'd like to thank you for being a civilized human being and eating your fries and frosty separately.
@caco_ethes Take notes.
Where's the Report Abuse button?
ETA: I would like to add that there are others who dig this combo. Sane, normal people. And also @lstrat115 @Vikka_V @LittleHearseDriver maybe even at least one more. Now don't you feel silly.
Hold up, you abuse my rhubard but you're dipping fries in icecream like a savage?
Et tu, Brute?
And yeah. I'll abuse your 'rhubarb'
Bring it. My rhubarb is ready.
Mine is moist. Is it supposed to be moist?
Only if being prepped to go in a pie. Otherwise, no, it's been sat around too long. Throw it away.
If I throw away my moist rhubarb, what am I going to stick in my pie? It will end up tasteless, dry and well...empty.
I'll inbox you and make a few suggestions.0 -
SEAHORSES4EVER wrote: »cee134
I love you!
I have a limerick for you, like it describes you perfectly!0 -
caco_ethes wrote: »Caporegiem wrote: »SEAHORSES4EVER wrote: »beingmore1 wrote: »SEAHORSES4EVER wrote: »caco_ethes wrote: »SEAHORSES4EVER wrote: »caco_ethes wrote: »Caporegiem wrote: »kolson111322 wrote: »Caporegiem wrote: »kolson111322 wrote: » A Wendy's spicy chicken sandwich and french fries and a frosty A million dollars To be healthy (though this would be negated if I ate #1)
Very serious question. Do you plan on dipping the fries in the frosty?
Nope. the sandwich and fries are dinner, the frosty for dessert. I eat frosties like ice cream. Though I'm not going to eat Wendy's. It's better for my blood sugar and hips if I don't. It's Fiesta Chicken with veggies and brown rice for dinner later (woo! I live dangerously ).
On behalf of _har_T_Swallow and myself, we'd like to thank you for being a civilized human being and eating your fries and frosty separately.
caco_ethes Take notes.
Where's the Report Abuse button?
ETA: I would like to add that there are others who dig this combo. Sane, normal people. And also lstrat115 Vikka_V LittleHearseDriver maybe even at least one more. Now don't you feel silly.
Hold up, you abuse my rhubard but you're dipping fries in icecream like a savage?
Et tu, Brute?
And yeah. I'll abuse your 'rhubarb'
Bring it. My rhubarb is ready.
Mine is moist. Is it supposed to be moist?
Only if being prepped to go in a pie. Otherwise, no, it's been sat around too long. Throw it away.
I thought the only purpose of rhubarb is to put it in your pie.
Wrong, I grew up on a farm in rural South Dakota with a mom who nurtured a special liking for rhubarb. On the west side of our garage is where she kept her own private stash, a tightly planted row about 15 feet long. Mom would return from the yard with a bundle of ruby and green streaked stalks and proceed to make a variety of pies and bars, and of course, a simmering pan of Dad’s favorite rhubarb sauce.
Mom taught me how to dip the raw stalks, bracingly tart, in a little bowl of sugar, a special treat for anyone who helped out in the kitchen. Now with my own rhubarb plants, this is a tradition I have upheld with my own kids. Our youngest daughter is especially fond of this treat, always quick to pull up a stool at the counter and start dipping.
Growing up with rhubarb, I thought that everyone knew about it—what it looked like and how it tasted. And I just presumed that every recipe box in the country included at least a few well-used recipe cards that glorified this humble plant, most likely in their grandmother’s handwriting.
But ever since I shared the first rhubarb recipe on my blog, just a few weeks after a farmgirl’s dabbles was born in 2010, I realized how wrong I was. So I’m here to talk rhubarb. Here’s my Rhubarb 101.
What is rhubarb?
Rhubarb is a hearty perennial, one of the first edible plants harvested each spring here in the Midwest. Most people, including myself, use rhubarb as if it were a fruit. But rhubarb is actually a vegetable that can be used in both sweet and savory dishes. The stalks can vary in color, from pink to deep red, and often have a bright green streaking to them. And they contain all sorts of good-for-you things, like antioxidants, fiber, vitamin K, vitamin C, calcium, potassium, and magnesium. The large leaves at the stalk’s tips, on the other hand, are poisonous if ingested. But don’t let that worry you—simply chop off the leaves and throw them away.
That's gotta be the most personal details in one post @cee134 has revealed ever!
I'm kind of upset that you think I've ever been anywhere close to South Dakota.
Aww.
Now I'm sad.
0 -
Caporegiem wrote: »SEAHORSES4EVER wrote: »cee134
I love you!
I have a limerick for you, like it describes you perfectly!
Start a limerick thread.1 -
caco_ethes wrote: »Caporegiem wrote: »SEAHORSES4EVER wrote: »cee134
I love you!
I have a limerick for you, like it describes you perfectly!
Start a limerick thread.
Hahaha! How many warnings do you all want today?5 -
RunHardBeStrong wrote: »caco_ethes wrote: »Caporegiem wrote: »SEAHORSES4EVER wrote: »cee134
I love you!
I have a limerick for you, like it describes you perfectly!
Start a limerick thread.
Hahaha! How many warnings do you all want today?
If i get banned, I'll actually get some work done.1 -
Caporegiem wrote: »SEAHORSES4EVER wrote: »cee134
I love you!
I have a limerick for you, like it describes you perfectly!
I'm half scared, half curious...0 -
caco_ethes wrote: »caco_ethes wrote: »Caporegiem wrote: »SEAHORSES4EVER wrote: »beingmore1 wrote: »SEAHORSES4EVER wrote: »caco_ethes wrote: »SEAHORSES4EVER wrote: »caco_ethes wrote: »Caporegiem wrote: »kolson111322 wrote: »Caporegiem wrote: »kolson111322 wrote: » A Wendy's spicy chicken sandwich and french fries and a frosty A million dollars To be healthy (though this would be negated if I ate #1)
Very serious question. Do you plan on dipping the fries in the frosty?
Nope. the sandwich and fries are dinner, the frosty for dessert. I eat frosties like ice cream. Though I'm not going to eat Wendy's. It's better for my blood sugar and hips if I don't. It's Fiesta Chicken with veggies and brown rice for dinner later (woo! I live dangerously ).
On behalf of _har_T_Swallow and myself, we'd like to thank you for being a civilized human being and eating your fries and frosty separately.
caco_ethes Take notes.
Where's the Report Abuse button?
ETA: I would like to add that there are others who dig this combo. Sane, normal people. And also lstrat115 Vikka_V LittleHearseDriver maybe even at least one more. Now don't you feel silly.
Hold up, you abuse my rhubard but you're dipping fries in icecream like a savage?
Et tu, Brute?
And yeah. I'll abuse your 'rhubarb'
Bring it. My rhubarb is ready.
Mine is moist. Is it supposed to be moist?
Only if being prepped to go in a pie. Otherwise, no, it's been sat around too long. Throw it away.
I thought the only purpose of rhubarb is to put it in your pie.
Wrong, I grew up on a farm in rural South Dakota with a mom who nurtured a special liking for rhubarb. On the west side of our garage is where she kept her own private stash, a tightly planted row about 15 feet long. Mom would return from the yard with a bundle of ruby and green streaked stalks and proceed to make a variety of pies and bars, and of course, a simmering pan of Dad’s favorite rhubarb sauce.
Mom taught me how to dip the raw stalks, bracingly tart, in a little bowl of sugar, a special treat for anyone who helped out in the kitchen. Now with my own rhubarb plants, this is a tradition I have upheld with my own kids. Our youngest daughter is especially fond of this treat, always quick to pull up a stool at the counter and start dipping.
Growing up with rhubarb, I thought that everyone knew about it—what it looked like and how it tasted. And I just presumed that every recipe box in the country included at least a few well-used recipe cards that glorified this humble plant, most likely in their grandmother’s handwriting.
But ever since I shared the first rhubarb recipe on my blog, just a few weeks after a farmgirl’s dabbles was born in 2010, I realized how wrong I was. So I’m here to talk rhubarb. Here’s my Rhubarb 101.
What is rhubarb?
Rhubarb is a hearty perennial, one of the first edible plants harvested each spring here in the Midwest. Most people, including myself, use rhubarb as if it were a fruit. But rhubarb is actually a vegetable that can be used in both sweet and savory dishes. The stalks can vary in color, from pink to deep red, and often have a bright green streaking to them. And they contain all sorts of good-for-you things, like antioxidants, fiber, vitamin K, vitamin C, calcium, potassium, and magnesium. The large leaves at the stalk’s tips, on the other hand, are poisonous if ingested. But don’t let that worry you—simply chop off the leaves and throw them away.
That's gotta be the most personal details in one post @cee134 has revealed ever!
I'm kind of upset that you think I've ever been anywhere close to South Dakota.
Aww.
Now I'm sad.
Or have I? I'm like Ron Swanson.
or is it?0 -
SEAHORSES4EVER wrote: »Caporegiem wrote: »SEAHORSES4EVER wrote: »cee134
I love you!
I have a limerick for you, like it describes you perfectly!
I'm half scared, half curious...
I'll send it to you, you can decide if you want to share it with the world.1 -
Too many to list!0
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MJFSH1
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Will_Run_4_Food wrote: »Caporegiem wrote: »
Seems to be working
haha he's in best buddy kinda category, of course it works! LOL1 -
I want to eat cake without going over my calorie limits.0
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This content has been removed.
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Nothing, Im all good right now....well maybe a coldie (beer) would be nice.1
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A four wheel drive SUV that has a lot of power and never runs out of gas1
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Will_Run_4_Food wrote: »Either the new Fitbit ionic or the Samsung Gear fit pro. I swim a lot and these track laps and stuff
Really?? Then new Fitbit does??0 -
To punch my co worker in throat then maybe in the crotch1
This discussion has been closed.
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