My, how this year has differed from years past. Every time we step into the bathroom, we count the rolls of toilet paper in the closet. We wear a mask around our neck like jewelry to pull up when we leave the car.
We check license plates from “away” and ask ourselves, “did they self quarantine before showing up at my grocers or Walmart?” We plan backyard fires, but without friends, and the wine or S’mores don’t taste the same. I miss my family. I miss my friends. My work helps keep me sane (such as it is). So, if you see me, wave. I miss you.
Now, on a more upbeat note, we know this has to end. What plans have you made for family and friends when we can get together? What are you feeding them? Share your ideas and include recipes. We need to hear from you. We miss you. Here are a couple of my family favorites. Thank you for being here. Talk to you next week. Did I say I miss you all?
Rhubarb Bread
1 1/2 C brown sugar, packed
2/3 C oil.
1 egg
1 C buttermilk
1 tsp salt
1 tsp baking soda
1 tsp vanilla
2 1/2 C flour.
2 C diced rhubarb-unpeeled
1/2 C chopped nuts (optional)
1 Tbl soft butter
1/4 C granulated sugar.
Directions: Preheat oven to 350F. Grease 2 8×4-inch loaf pans. Combine in a bowl the brown sugar and oil. Stir well until smooth. Add the egg, buttermilk, salt, baking soda, vanilla and flour. Blend until moist. Fold in the diced rhubarb and chopped nuts. Turn batter into prepared loaf pans.
Combine the butter and sugar until crumbly, then sprinkle over batter. Bake at 350F 50 to 55 minutes, or until bread passes the “toothpick” test. Turn out onto racks and cool before slicing. Slice into about 20 slices per loaf.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@outlook.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
