Thunder, lightning, and heavy raindrops awakened me during the night but it also put me back to sleep soon. We were grateful to have the rain however much it was. At least it saved some watering of plants for a few days. It also helps the weeds to grow and by the looks of the garden, I must find some time to get the hoe out and make quick work of removing them before they take over any potatoes and beets or other vegetables that have come up. Ruth, her daughter-in-law and her granddaughter Elizabeth spent a couple of days in Slayton the beginning of last week and before they left for Rochester we picked a lot of rhubarb to take with them. There were still a few stalks of asparagus also. Ruth said the northerners in Texas really wish they could have some rhubarb and according to Facebook they were quite envious of this special treat and wish she would bring some back with her. Maybe we should try overnight shipping next spring although we wonder if it would be worth the postage.
Edgerton/Southwest has several athletes participating in the state tournaments this week (last Friday and Saturday). Grandson Jaden will be running, qualifying with his time at sections and Granddaughter Brinna is going with the softball team. As of Friday noon, the softball team will be playing for the championship at three o’clock delayed two hours because of a wet field. We wish them well as it is quite an accomplishment for anyone getting into the state tournaments. MCC golfers will be vying for a state title June 12 -13.
Several weddings this weekend. It was interesting to see the different styles. I helped with some alterations and challenges to make certain the clothes were ready. I always tell the brides to have the tuxes tried on as soon as they get them as invariably someone’s tux will need altering. It is always nice to have the clothes done well in advance of the wedding as there is more than enough other things that have to wait until the last.
Farmer’s Market will be open soon and it will be good to get the fresh vegetables. Keep watching for the opening.
Zingy Baked Chicken Nuggets
1/4 cup plain yogurt
1 tablespoon lemon juice
1 1/2 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon ground coriander
1/2 to 3/4 teaspoon cayenne pepper
1 1/2 pounds boneless skinless chicken breasts, cut into 1 1/2 inch pieces
2 cups panko (Japanese) breadcrumbs
Honey mustard, optional
Preheat oven to 400º. Mix first six ingredients; stir in chicken to coat. Place breadcrumbs in a shallow bowl; add chicken, one piece at a time, and toss to coat. Place 1 inch apart on greased baking sheet. Bake until lightly browned and chicken is no longer pink, 18 to 20 minutes. Serve with honey mustard.
Butter-Pecan Blondies
1 1/2 cups whole pecans
2 sticks unsalted butter, melted, plus more for brushing
2 cups all-purpose flour
1 1/2 teaspoons salt
2 cups light-brown sugar, plus 2 tablespoons for sprinkling
4 teaspoons pure vanilla extract
Preheat oven to 350º. Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes . Let cool, then chop.
Brush 9 x 13 inch baking dish with butter, then dust with flour, tapping out excess. Whisk together flour and salt. In a large bowl, whisk together butter and 2 cups brown sugar until combined. Add eggs; whisk until combined. Add vanilla. Fold in flour mixture until just combined (do not over-mix). Fold in half of nuts.
Transfer batter to prepared dish; smooth top. Sprinkle top with remaining nuts and 2 tablespoons brown sugar. Bake until golden around edge and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes.
Transfer to a wire rack and let cool completely before cutting into squares. Blondies can be stored in an airtight container at room temperature up to three days.
Rhubarb Cake Dessert
4 cups rhubarb, finely chopped
1 1/2 cups sugar
1 (3 oz.) package cherry Jello
1 box yellow cake mix
1 stick butter, melted
1/2 cup boiling water
Grease a 9 x 13 inch pan with butter. Put in rhubarb. Sprinkle sugar, Jello and cake mix on top. Pour the melted butter; then the water over all of this. Bake at 350º for 30 minutes.
