I spent last evening and part of the night going through recipes, organizing what could be accomplished on a weekday versus the weekend, and figuring out what ingredients could be used to their completion. For example, if a recipe takes a quarter of an onion, I want to use the rest of the onion before it goes bad, and so forth. This way I came up with a one or two week plan. But a lot of time is going to be invested in planning so we don’t rely on throwing something together out of the freezer or a box – hopefully it will get easier.
Up until now, I’ve been jotting down ideas for dinners and possible weekly menus in list fashion. If I get home with the kids at 5:30 or later, we don’t have time for me to mess around in the kitchen for half hour, then sit and wait for the oven for an hour — we want to EAT! And I need to eat before my blood sugar drops and I turn into Godzilla.
Luckily that didn’t happen today so I was up for some baking. After serving the strawberry parfait for breakfast to the B&B guest and sharing some more berries with my daughter, there were still enough combined with the chopped rhubarb to make a pie. PiE iS gReAt!
Strawberry Rhubarb Pie
4 C cleaned strawberries and rhubarb, about half and half
1 egg
¾ C brown sugar
3 T flour
1 t vanilla
1 9” unbaked pie shell
Topping:
¾ C flour
½ C brown sugar
½ C oats
½ C butter
Preheat oven to 400. Slice the strawberries and rhubarb into small pieces. It’s OK if there’s slightly more berries than rhubarb but I wouldn’t want it the other way around. In your mixing bowl beat the egg, then mix in the brown sugar, flour and vanilla. Stir in the fruit so it’s all evenly coated. Pour into the crust. Mix all of the topping ingredients with a pastry blender until it’s crumbly and there aren’t any large chunks of butter left. Cover the pie evenly with the topping. Bake for 10 minutes. Reduce the heat to 350 and bake another 30 minutes. Cool as long as you can before eating it.
