Life is short......

Eat desert first! My mom and I have always joked that we should make a bumper sticker that said that! (And when your house is filled with the aroma of rhubarb crisp bubbling in the oven.... it's hard to focus on prepping dinner.) But dinner- was no slouch either.....

Since the kids are gone, and I'm taking a few much needed days off to get my head in the game, we got to fix dinner together tonight. It was light and healthy- packed full of flavor- and good for you. Ron makes his salmon in a pouch on the grill- and makes this sweet savory sauce that goes over the top- it's more of a light garlic/caramel- and it's like nothing you've ever tasted!

And then there's the corn... this has so much flavor punch- that you have to taste to believe!!!! If- and I say IF there is any of this left over- it's MONEY on a salad the next day!

Hope you all had a great day in the sun!

xoxo Di

ahhh- redemption

Now while I realize it's only a monster deli-style sandwich.... it was MONEY!

And this is why..... caramelized red onion.... I could just eat this out of the pan- by it's own self....mmmmmmmm

I started with a lovely sliced French bread, fresh produce, some sliced roast beef and roast turkey, cheese, and a bit of mayo & mustard..... smothered in caramelized goodness.....

If you have the extra 15 minutes when prepping sandwiches (and this is just as incredible cold- so make extra and store in air tight container in the fridge.....) I highly recommend this simple but magnificent flavor.

Start with onion of choice- I'm a huge fan of purple/red onion. Chop coarsely- in half, and then perpendicular to that original cut (if that makes any sense....) but that way, your pieces break up into nice even sizes which is great for the palette and for cooking time. This was half of a really large onion, and I used about a teaspoon of Kosher salt and probably two tablespoons of white sugar. Drizzle with a little olive oil- and let simmer and cook down on med-high. stir every few minutes.

They will look translucent and wimpy- but the flavor- oh- the flavor- will knock your socks off! I layer these first after your mustard mayo- followed with the roast beast, some bird, some cheese and whatever produce you feel like including- I personally would have loved sprouts on here- the rest the family- not so much.

The kids didn't even want to try- but at my insistence they did- and polished off the first half and were asking for more.

You can also sneak in bell peppers with the onions...... mmmmmmmm.... great way to incorporate more veggies into a sandwich- and a chance your kids might eat it! :)

A lesson in what NOT to do.....

I had a plan for today- a very good and tasty plan......

I was going to surprise my sweet man with homemade scratch biscuits and gosh-to-goodness gravy for Father's day. He's a terrific father and hubby and he deserves it! (and I'm never home to cook anymore so I hoped that I could make up for that lag in my crazed schedule...)

And it's not like this is my first rodeo with good old country B&G.... seriously... I'm an Idaho, country raised kid... it's genetically built into my DNA to be able to prepare a dish like this- with my eyes closed!
I broke out the flour and my trusty, most favored (and my second copy of this same book because I wore out the first one.....) cookbook. I carefully followed the directions for baking powder biscuits. As I'm putting it together a couple of things are in the back of mind... like- I've never used milk in a pastry batter before.... but, ok. I realize I don't have shortening- but figure butter is just fine- and as I'm cutting in the butter- I'm thinking out loud- that this just seems too dry..... and I'm now guessing that one shouldn't use Kosher salt in baking???? And finally- and this is KEY.... baking powder- really, really.... really- does have a shelf life... and should never, ever, ever, ever- be purchased in bulk- unless you are a very busy bakery.... because you'll NEVER use it in a timely enough fashion.

With that now said and discovered..... I give you the hockey pucks I served my poor hubby.....And in my haste the other day- the tube of the Italian sausage I grabbed.... turned out to be simply ground pork- and I can tell you- that no amount of doctoring.... made it Italian sausage.....

So, my B&G were about the most lack-luster creation I've ever produced. At least his latte rocked! :)

God Bless my sweet man who cleaned his plate and patted me on the butt and said- "thanks for breakfast babe!"

I promise that lunch will be much better- I swear!

In the mean time- call your dad- wish him a day of relaxation- and tell him thank you! :)

xoxo Didi

Rhubarb Crisp

Mmmmm.... my rhubarb crisp is super yummy and super easy! It is based on the basic recipe from my good old red & white Better Homes & Gardens Cookbook that I've had since i was a kid! I've switched it up and at the request of many this weekend- I'll give you the low-down. :) Enjoy- and think of me when you make it! xoox Didi

I make mine in a Pyrex glass 9x13 pan.

10C chopped fresh rhubarb tossed with 2C white sugar & 1/3C flour

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Mix these dry ingredients together in a LARGE wide mixing bowl.

2C regular rolled oats

2C Packed brown sugar

1C all purpose flour

1tsp each ground nutmeg, ginger& cinnomon. (you can also try 1/2 tsp cardomom, but I'd eliminate the nutmeg if you do- wonderful but intense flavors...)

Stir with a fork until combined.

***

Add 2 sticks of butter- melted to the above mixture until combine into a coarse mixture and all the dry is absorbed.Take half of this mixture and press into bottom of pan.

Layer on the rhubarb/sugar/flour mixture. (all of it!) Press down into pan.

****

Cover with remaining crumble/struesel mixture and press down.

Bake @ 375 for about 40 minutes until gold & bubbly. Please resist the urge to dive in- you WILL blister your mouth......

Let rest for 20-30 minutes and serve with vanilla bean ice cream and Enjoy!