This year I have one of the prettiest Easter lily ever for me. I told Leah and Bart to pick one up on their way home before Easter. She said they were quite picked over but the price was reduced as it was so close to Easter Sunday. It was a rather unique plant with two stems and several buds and only one open. Last week the rest opened with the largest flowers I have ever seen on a lily. When the weather improves it will be planted outside and hopefully bloom again in the fall. Sometimes they come up again the next year and it is interesting in the fall to have lilies and mums blooming at the same time. The tulips are up although it is difficult to find them among the leaves that covered them over the winter. It was too wet and cold to work on the flower beds when the family was home for Easter.
Friday afternoon I attended the matinee performance of high school play in Edgerton. Jaden and Brinna were both in it with Jaden having a leading role. Often grandparents find it easier to go in the afternoon and it is sort of dress rehearsal for the evening performances. It is nice to have at least some of the grandchildren close enough to watch them whether it is sports, concerts, plays or whatever. Hanna, a granddaughter in Indiana called and asked if I could find her some books that belonged to my aunt Ruth. Ruth was a college professor of English and had a considerable library that we haven’t been able to completely go through yet. Hanna’s sophomore class is now reading Les Miserables during this last quarter and it will probably take them at least a quarter to finish it. I’m surprised this was chosen for high school students. I’m quite sure not all the 500 classmates are studying the same curriculum.
Spring sports may finally be getting under way this week. Jaden and Brinna are scheduled to play MCC next week but one in each town on the same night. May have to wait and watch the Buttermakers this summer to see Jaden’s game.
We probably will have to continue to use frozen rhubarb for a while yet. I will for sure as the snow still covers the patch in my garden, however, once it warms up the stalks will be ready in no time.
Chocolate Chip- Banana Bread
1/2 cup butter, softened
3/4 cup sugar
2 eggs
3/4 cup sour cream
1 cup mashed fully ripe bananas
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips
Heat oven to 350º. Beat butter and sugar until blended. Add eggs and sour cream, mix well. Add bananas and combined dry ingredients; mix just until moistened. Stir in chocolate chips. Pour into a greased and floured 8×4 inch loaf pan. Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely before slicing. Refrigerate leftovers. Makes 16 servings.
Salad with Strawberries and Almonds
2 cups strawberries, stemmed
1/4 cup agave nectar (or sugar)
1/4 cup raspberry vinegar
1 bag (8 oz.) spinach salad or other greens
1/2 cup chopped strawberries
3 tablespoons sliced almonds (may be toasted if desired)
Make the strawberry vinaigrette. In a blender, blend 2 cups strawberries, agave nectar (or sugar) and vinegar until smooth. Pour the bagged salad greens in a bowl, cover with vinaigrette, chopped strawberries, and sliced almonds.
Easy Rhubarb Dessert
4 cups sliced fresh or frozen rhubarb
1 package (3 oz.) raspberry gelatin
1/3 cup sugar
1 package yellow or white cake mix
1 cup water
1/3 cup butter, melted
Ice cream, optional
Place rhubarb in a greased 9 x 13 pan. Sprinkle with the gelatin, sugar and cake mix. Pour water evenly over dry ingredients; drizzle with butter. Bake at 350º for 1 hour or until rhubarb is tender. Serve with ice cream. Yield 16-20 servings.
