Friday, May 13, 2011

Few Things Friday (And a Recipe)

One of aspects I like most about unemployment is having time to do things I wouldn't normally do if i was chained to a desk and computer in an office building. Things like reading and catching a cat nap out on a sunny afternoon, trying new recipes, and visiting with out of town friends. All were events that I found myself doing this week.

My best friend's little sister graduated from nursing school. She's sort of been like a little sister to my brother and I so it was a great occasion to see her reach her dream of becoming an RN. I'm pretty sure that the entire two rows of people there for her were all teary and incredibly proud as we watched her get pinned with her deceased mom's nursing pin. After the ceremony, it was a lot of fun to gather with my friends family members, laughing and talking. Over the years they've become like a second family, happy times and celebrations with them are most certainly times I treasure.

Strawberry Rhubarb Crunch

Because my grandpap is a rockstar, he brought some rhubarb to the house so I could make a new recipe I came across the other day, strawberry rhubarb crunch. I delivered one to my grandparents for them to enjoy and you better believe that this evening after dinner, I had a bit with vanilla ice cream. It was nothing short of amazing, if I do say so myself. If you enjoy rhubarb, head to your nearest farmer's market or call up your grandpap and definitely make this recipe. (I didn't really measure and had a pretty deep pie plate so you may need to make a few adjustments or you could double it and cook it in a 9x13 pan.)

Strawberry Rhubarb Crunch
4 or 5 cups (or more) of fresh rhubarb, chopped

A pint (or more) of strawberries, hulled and sliced
1/4  to a 1/2 cup sugar (I preferred it to be a bit more tart so I used less)
2 tablespoons of corn starch

1 1/2 (or more) cups oats
3/4 (or more) cups packed brown sugar
5 or 6 tablespoons of butter (or what the hell, just add the whole stick, you can never have too much butter)
3 or 4 shakes of cinnamon

 Preheat oven to 350. combine first four ingredients in a bowl, stir until combined and dump into your pie plate or other baking dish (its more fun if its a Fiesta dish).  Combine the last four ingredients and spread on top of the strawberry rhubarb  mixture. Bake for 50ish minutes (or a bit longer), just keep an eye on it while its baking to make sure the top doesn't burn. I stuck a fork down into mine around 50 minutes to make sure the rhubarb was tender, then just pulled it out of the oven.

Now here's the important part, eat this while its warm! You can thank me later. Best served with some vanilla ice cream.

Happy weekend, friends!!