Pucker up!

The calendar says it's well into the spring season, but I'm not sure if anyone sent the memo to Mother Nature. We've had a few days here and there of sunshine, but even for me (and I'm someone who loves digging in the dirt), it's been too wet to get out and plant anything in our vegetable garden. I heard on the news the other day that you would have to go back to the 1950's to find a spring with less days over 55 degrees than this year. That being said, I'm happy to see signs of life and rebirth in the yard. My daffodils have been out for a couple of weeks, the tulip buds are starting to open, and the peonies are already forming buds that will explode into lovely light and dark pink pom poms by Memorial Day.

So, what have I been doing so far this spring? A little sewing (not as much as I would like!), a little playing, and a LOT of cleaning.

It's time for spring cleaning around here, and I'm down to my last two rooms to get done. So, that's why I missed posting last week (sorry!), but the only time I was really online was to find advice and tips for cleaning stubborn soap scum from the shower or splattered who-knows-what inside my unfortunately-not-self-cleaning oven without fumigating the whole house. I'm running out of steam, but what keeps me motivated is seeing all those check marks on my list (seen above) and knowing that I've taken complete mental inventory of everything in the house and I know it's clean!

Want to know what is possibly my most favorite thing about spring? This stuff:

Rhubarb! It's sweet, tangy, sour and juicy all at the same time. And it's in season right now. Growing up, we had a TON of rhubarb, and we used it all. We cooked it slowly until it was soft, mashed it up, and sweetened it with a little honey and ate it like applesauce. Or we cooked the big, tough stems until it was really, really soft, strained it and bottled the resulting rosy liquid in quart jars. Mix it up with a package of raspberry Kool-aid, a little sugar, some water and it's a perfect summer quencher.

Here's one of my favorite recipes using rhubarb. Serve it warm with a big scoop of vanilla ice cream...yum!

Rhubarb Dessert

1 pound rhubarb, diced
1 cup sugar
1-3 oz. box strawberry Jell-o
1 box yellow cake mix
1 cup water
1/4 cup butter, melted

Spray a 9x13 baking dish with non-stick spray. Layer ingredients in order listed. Do not stir. Bake at 350 degrees for 45 minutes.


Try it and let me know how you like it!