We’re talkin’ Rhubarb, here…known all over the US as “Pie Plant”. I first tasted rhubarb when my daddy began growing it in our back yard for my mother to make pies. He had grown up on Rhubarb Pie in Michigan and my mom had never heard of it!
Officially a vegetable, rhubarb has been treated as a fruit for centuries. I find it to be a very interesting vegetable because of all of its contradictions: used as a fruit but it’s a vegetable, its leaves are toxic (yes they will KILL you if you eat a bunch, or just make you really sick if you only eat one or two), and its root has been used medicinally for eons to cure several maladies, constipation for one!Chemicals in rhubarb have also been found to destroy leukemia cells and lung cancer cells. Go figure!
Strawberry Rhubarb Pie comes to mind when rhubarb is brought up in conversation, but Lula has a base recipe for several lovely dishes using RASPBERRY Rhubarb. Enjoy this pic of our Raspberry Rhubarb Fool! You can ask for a derivation of this combination anytime from February thru July usually – or until we run out!!
I don’t know HOW MANY times I’ve put leftovers in containers (you know the cottage cheese container that you feel really bad about just throwing away – SAVE OUR PLANET! – so you wash it and re-use it as many times as possible before it goes into recycling)…and said to myself “Self, you’re incredibly smart and quick and have the best memory; of COURSE you’re going to remember what’s in this container next month when you’re scrounging for a quick lunch”!
NOT. So I started using folder labels to identify and date the food. Didn’t work – labels fell off. So I bought freezer labels but really resented how expensive they were. So I bought myself a permanent black Sharpie and started writing stuff on the lids. The lids got “full” (I’m really concerned about the environment). THEN I saw a tip SOMEwhere I can’t remember – and I’m going to share it with you. Buy a roll of blue painter’s tape at the hardware store. Five bucks, you can tear pieces off with your hands – no need for scissors, it won’t fall off in the freezer, that five dollar investment will pay off for 5 YEARS, and it’s easily removable when you need to switch labels. There. For more tips and tidbits subscribe here.
I hate it when my beautiful avocado stuff starts to “turn” and gets dull and brown. Lula’s for Lunch…and More! Catering has to make a pretty large volume upon occasion and sometimes it has to sit in the fridge for a couple of days – and there’s just not enough acid in the recipe to keep it in the “Kermit” family, SO…..I cover the surface with a thin film of WATER. The guac is dense enough (and fatty enough!) that it won’t absorb the water – so when I’m ready to use it I just tilt the container and pour the water off and voila! it’s just as vibrant as when I made it!
Happy Mother’s Day!
I miss my mom. She hasn’t left this earth, but she’s not really here either – she has Alzheimer’s. I would really like to feed my mom this Mother’s Day – she would love the menu (well…most of it, anyway…like these Deconstructed Truffled Deviled Eggs) and that’s saying something – she has never really even liked to eat!
Instead, I’d like to feed you. The good news is that you can mix and match Lula’s selections from our Mother’s Day menu. You can order for as few as 8 people on up. And we deliver the day before with presentation instructions so it’s foolproof and you can take all of the credit if you want! 🙂 Click here to see the goodies from which you can choose!
A Note From Chef Lori
Here’s another offering on our Mother’s Day menu…Raspberry or Strawberry Rhubarb Fool with Cardamom Dust – creamy, sweet, tart, cool…
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