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Live Music – It’s too easy to think that music originates on iTunes or YouTube. Watch the street musicians (buskers), attend local outdoor concerts, look for free recitals, and enjoy hearing talented people share their performance skills.
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Live Music – It’s too easy to think that music originates on iTunes or YouTube. Watch the street musicians (buskers), attend local outdoor concerts, look for free recitals, and enjoy hearing talented people share their performance skills.
>Rhubarb! I have rhubarb! In fact, I spent time last night looking through my new go-to books for canning, wondering if I could can some of this bountiful harvest. Since it was too cold to plant tomatoes until recently, I focused on rhubarb.
>Since the Rapture was (ahem) yesterday, I thought it was a good time to bring out this story once again.


>Recipe Lion’s monthly Blog Hop for May features picnic recipes. It’s in the 50s today, drizzling, and we even gave in and turned on the heat again, so it’s hard to think of outdoor picnics right now. A few days ago the weather was so hot and muggy stores turned on their air conditioning! Well, that’s Wisconsin weather: if you don’t like it, wait a day.
Heat oven to 325F, lightly butter and flour two 8″x4″x3″ loaf pans Combine the brown sugar, veggie oil and the egg.
Combine the buttermilk (sour milk), baking soda, salt& vanilla.
Add the milk mixture to the sugar mixture alternately with the flour, beating well after each addition
Fold in the rhubarb& the nuts.
Turn batter into the two loaf pans.
Sprinkle with the melted butter and sugar.
Bake for 45 minutes or until done.
Let cool. Serve warm or cool, with butter or plain.

>The first spring in our home, many long years ago, we discovered all kinds of fun things growing. We’d moved in late enough in the fall that everything except the grass was brown, and nothing was blooming. We enjoyed the show as daffodils, tulips, daylilies, and even a beautiful bleeding heart bush made their appearances on the stage. Tucked into the backyard next to the garage we found rhubarb.
Backyard Rhubarb Muffins
1 cup all-purpose flour
½ cups whole wheat flour
¾ cup brown sugar, packed
¾ teaspoon baking soda
½ teaspoon salt
1/4 cup applesauce or 1/3 cup canola or vegetable oil
1 large egg or ¼ cup egg substitute
½ cup buttermilk
1 teaspoon vanilla
1 cup fresh rhubarb, cut in ½ inch dice
Topping:
1/8 cup brown sugar, packed
1/8 cup chopped walnuts
¼ teaspoon cinnamon
Preheat the oven to 375 degrees. Coat 12 muffin cups with non-stick spray. In a mixing bowl, combine the flour, brown sugar, baking soda, and salt.
Make a hole in the center of the dry ingredients and add the oil (applesauce), egg, buttermilk, and vanilla. Mix just until dry ingredients are moistened. Fold in the rhubarb. Scoop batter into the muffin cups.
Topping; Combine the brown sugar, walnuts, and cinnamon. Sprinkle mixture over the tops of the muffins, dividing equally.
Bake for 20 to 23 minutes or just until a toothpick inserted into a muffin comes out clean and dry. Remove from oven and cool on rack. Makes twelve muffins.
Alternate topping: After cooling, drizzle with a simple powdered sugar icing.
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Buy plants from arboretum plant sale. Check.
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>Imagine two elderly sisters. One sister cares for injured birds, fixing their injuries if she can, wrapping them in an embroidered handkerchief for burial if she can’t. The other sister provides fresh bakery and home made jam with a special listening ear for the person who brought the bird for treatment.