More Rhubarb
May 31st 2008 - Posted in baking, eating locally, Food, pie, seasonal food
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I grew up reading and re-reading the Laura Ingalls Wilder “Little House” series, but it wasn’t until years later that I realized that the pie plant she uses to make a pie for the field workers was actually rhubarb. (I think I imagined it to be eggplant, which we never ate as a kid.)
While we always had rhubarb in our house growing up, it usually got made into squares or stewed with sweet dumplings and after acquiring a pretty huge bunch a couple of weeks ago, I considered a pie. Turns out most of the rhubarb pie recipes I have are sour cream-based, which is odd to me. They’re probably good, but I dunno, something just doesn’t sound right. Greg always likes the strawberry rhubarb pie, although I am not a fan – I find it too mushy and wet.
For some, it’s a dream come true, for others, it’s something they fall into and love, but lots of people end up running food-prep businesses that they start from home. Some of these are catering businesses, many more are baking businesses where folks use their love of pastry and mad skills to bake, decorate and sell cakes and pastries, doing what they love and making a little cash on the side.
I am a sucker for a pretty bottle. Marketing folks in the perfume industry know I am not alone, and the bottle design on a new fragrance can make or break the product. Think of Thierry Mugler’s Angel star, or Jean Paul Gaultier’s corset bottle. I am also a sucker for all things pink. So when I walked past an organic food store in my neighbourhood last month, I was instantly drawn to the display of bottles filled with pretty pink liquid.