Morels & Rhubarb
I had a wonderful Mother’s Day and that sweet web-daughter, Kelly, brought me a large bowl of morel mushrooms. Unfortunately, that was the end of the mushrooms here. She never found anymore in her favorite spots. I bet she kicked herself for being so sharing.
Our weather has been so strange; too hot, then too cold and now rain. No wonder the mushrooms disappeared. We even made a trip to Priest Lake to check out the mountain where Pat found mushrooms as a child. We found nothing but impassable puddles in the road and lots of frogs. We did have a lovely lunch at a place called Fizzy’s and that helped quite a bit.
Pat and a couple of friends went out looking for mushrooms north of Spokane and Pat came home with four tiny morels. Dave and Mike found more. They are younger and faster than Pat!
We had another breakfast of scrambled eggs and mushrooms anyway.
Recently Pat was awarded a nice trophy by the EWU Alumni Association as “distinguished faculty.” It gave Kelly and me an opportunity to dress up and have a nice dinner that someone else cooked. It has been thirty years since Pat retired from teaching at EWU.
[Pat at the EWU Alumni Awards, May 2013]
Dolph, my sister’s husband, has come through again with a sack of rhubarb out of his garden. I cooked up some for sauce for breakfast and it was a heavenly taste of spring! Thank you, Dolph! He spent the last two weekends spreading nine pickup loads of aged horse manure on his garden spot. I know I can count on his having another wonderful garden this year. He planted 100 hills of potatoes and was pretty crippled up when he stopped by. A true sign of an ardent gardener.
Here is a recipe that has been in our family for years:
Rhubarb Crisp
1 egg
¾ cup sugar
2 tablespoons flour
3 cups rhubarb cut in ½ inch pieces
Beat egg well, stir in sugar and flour. Add rhubarb and blend well. Pour into well greased pan.For topping:
4 tablespoons butter or margarine
1/3 cup brown sugar
2/3 cup flour
Blend butter, brown sugar and flour. Sprinkle over rhubarb mixture. Bake 350 degrees for 40 minutes or until rhubarb is tender. You can double the ingredients for a 9x11 pan.
I hope your rhubarb is producing enough to make this delicious dessert or you have a generous friend like we do.
Happy Father’s Day to all you fathers out there!
Bun
