A long time ago Lyn had me make this BBQ sauce with rhubarb, my initial reaction was a big question mark face. Strawberry Rhubarb pie now that’s a big yes, but BBQ sauce huh! She saw this in a canning book Once it started cooking the smell alone sold me. I found this online and it might be the exact recipe thanks Victoria

Ingredients
• 1 kg rhubarb (chopped. 2 quarts / 8 cups when sliced into 1/4 inch pieces. About 12 stalks)
• 250 g raisins (coarsely chopped. 1 1/2 cups after chopping. 8 oz)
• 100 g onion (medium-coarse chopped. 1/2 cup. 3 oz)
• 450 g brown sugar (3 1/2 cups loose packed / 1 lb)
• 125 ml white vinegar (5% acidity or higher. 1/2 cup / 4 oz)
• 1 teaspoon allspice (ground)
• 1 teaspoon cinnamon (ground)
• 1 teaspoon ginger (ground)
• 1 teaspoon pickling salt
• 3 tablespoons lemon juice (fresh or bottled – for flavor only. Optional)

Instructions

1. Combine rhubarb, raisin, onion, sugar OR liquid stevia, and vinegar together in a large pot. Bring to a boil and reduce to a simmer, uncovered. Let simmer for about 20 to 30 minutes till it breaks down into a coarse, relatively thick purée; you can use the back of your spoon to encourage it along.
2. Add the allspice, cinnamon, ginger, salt OR salt sub, and lemon juice if using. Stir well to mix.
3. Optional: purée to smooth in blender, put back in pot, reheat thoroughly. ( I did this)
4. I made a smaller batch so did not bother canning it.

For Xmas Missy sent us a Go Wise Air Fryer, which was funny since Lyn and I had been discussing getting one. We were back and forth since we do not eat a lot of fried foods. Mike in the Akron office had 1 at home and likes it so much he bought a biog one and brought his smaller one to work. Now around lunch time the warehouse smells burgers, fries, steaks and on and on. SO much for running out for fast foods. So with the decision made for us we dove in and tried what else French fries. I tried making my oven fires which came out pretty good but Alexia rosemary frozen fries. Wow they came out great, crispy but not hard in the inside and no oil. Since then tried their sweet potatoes fries and onion rings to put it bluntly we now eat more fries in a month than we previously did in a year. At Eastover this year we had turkey burgers and fries for 20 and the fries were a big hit. I found fries for two can cook in 8-10 minutes. One trick is to preheat the fryer first. Since then I’ve tried my oven fired cutlets, Fish and chips, chicken breast, whole chicken, just about anything you cook in oven I’ll try. At one point we said should we leave on the counter? Still figuring the timing for my dishes but that like time will come.

Here are just a few…

Its been awhile since I posted but I have not been idol., actually like most I cook the same things tweaking here and there, I’ve tried new things and kitchen gadgets like the air fryer I got for gift,  so I’ll first recap and then if I think worthy post a few recipes. Here are a few things I’ve been doing

This Thanksgiving I decided to try spatchcoking the turkey so I decided to try it out on a chicken first. I’ve done something similar before on the grill but had weighed it down with tin foil cover bricks. That was a long time ago but I remember it was fast and tasty. So off to Price Chopper for some last minute Tday supplies and I grabbed a small roasting chicken. After cutting the backbone out and performing some, what looked like CPR, the chicken was flat and ready. I did a Williams’s Sonoma key lime rub sprayed with some oil and threw into a 450 oven. My first inclination was to reduce the heat but more than one recipe I skimmed said no, so what the heck. After about 40 minutes it was up to temp and letting sit for 30 minutes the skin was crispy and the meat, even the white, was moist, juicy and delicious. You can tel im not a white meat fan. In fact we had some chicken sandwiches on our annual drive to Missy and Mark’s DC Thanksgiving. I’m ready for tomorrow bring it on turkey!

I do have to admit that since Lyn shuns apon eating the skin, I removed and made sure there was none left. My stomach let me know about it later but it sure was good going down.

Ok Tuesday night and Lyn had taken out a tenderloin out. So I cut up a baked potatoe to make french fries, Lyn was in charge of the brocollirab. Pan seared about 6 minutes in the cast iron pan flipped it and threw it in the oven with the fires for another 5 minutes let sit on cutting board while the fries finished. Everything was done about the same time, Lyn smiled she knows how I love it when everything is done at the same time. It was so tender you could cut

Lyn and I took advantage of the lower humidity and want for a walk, on the way back just before our house we discovered some super sweet wild blackberries and no posin ivy I hope.

Lyn and I stopped for some Pizza for lunch at a place that for some reason our timing was always off, Volturno. The menu was not your typical pizza joint and they happened to have a buy one get one free deal on Monday and Tuesday. We got salads and the two pizza deal. One was the Lemone was made with Cured meyer lemon, smoked mozzarella, red onion, basil and agrumata. Wow what great combination. I asked how they cured the lemons and when I got home went right to Pinterest. We ended up with a whole pizza to take home the Lemone is the part on bottom.

https://pin.it/5zsk6swlzcdijo.

Sorry I know it been up for awhile I forgot about it.

My mom used to make us what she called delicious pancakes. She would do a heaping table spoon of flour, same cottage cheese one egg and cook them up the delious part to get us to eat cottage cheese is sprinkle sugar on top.

Then along came the Ducan diet experiment and here is my take on this and there are many but recently my favorite breakfast has been

two table spoons oat bran,

two heaping tablespoons cottage cheese,

2 table spoons egg whites,

large pinch or small handful of sunflower seeds

sometimes a pinch of cinimon.

Mix together , melt a little butter over high heat,

imediately lower to medium heat.

Cook until it slides around maybe a few minutes. This is the tricky parts and does take a few times to learn. Flipping when it slides but notice if it is jiggley, sorry to get so technical, wait…when it is not jiggly flip cooking for a few minutes. Top with a spalsh of maple syrup, not to much just a hint. Thia is for one serving.

You can use this for waffles also but Lyn found what she says is better will post another time. I found that 1/4 cup of everything was good for an individual waffle maker but was in the heavy side will try what Lyn found later.