Food things

[sunnyskywalker]

I finally did enough planning that I only had to turn on the oven once to cook two dishes: first pizza, then dropping the temperature for a rhubarb crumble.

Rhubarb is not a major crop in my area, so it was my first time cooking with it. Very fun! I used this recipe, but added a small basket of really ripe strawberries since I only had a few frozen raspberries, cut the white sugar to about 1/3 cup, and used 3 tablespoons corn starch instead of 1 tablespoon corn starch plus 1 tablespoon tapioca because I didn't have tapioca. It turned out pretty good!

The pizza was a frozen cheese pizza dressed up with oyster mushrooms from the farmer's market and some green onion from the pot on my patio. Handy trick for when you don't have a lot of prep time or just don't feel like cooking but still want something fresh with your frozen meal.

Incidentally, green onions are one of the easiest things to regrow from scraps. I haven't bought any for about three years now. You can find more detailed instructions here, but basically, you stick the root end in a glass of water for a few weeks and change the water every few days. Once the roots have grown a bit and the stalk is a few inches tall, stick it in dirt. The end! Free green onions for life! They go great with pretty much everything, too. Soup? Pizza? Burritos? Ramen? All great with green onions.

Now I should really get started soaking some beans...

Comments

[oracne]

I love rhubarb so much...and I have realized I've never cooked with it, either, at least not all by myself.

[sunnyskywalker]

I hardly ever even see it in stores around here, so I feel like I've missed out on a lot of rhubarb possibilities. It really is delicious! I haven't had the energy or motivation for much cooking recently, so doing something which was also a new experiment felt pretty great.

[oracne]

Exactly this - it's like my brain needs to experiment every now and then.