it’s rhubarb time!

everyone loves summer, and i’m no different, but there may be just one thing i love more, and that’s rhubarb.

way back, earlier in the spring, i stumbled across a local market selling rhubarb in bulk and… well… i may have over estimated just how much rhubarb you get when it’s processed and diced.

needless to say, i ended up with a lot.

i made some muffins (see recipe below!) and froze the left overs.

and then, everyone found out i was on the hunt for more of the tart vegetable and all hell broke loose.

not only was i harvesting rhubarb for myself, but i was also harvesting the vegetable for other people.

(i may or may not have a problem.)

the point of the matter is, i have a freezer full of rhubarb and i could not be happier. i plan on using most of it to make some strawberry-rhubarb jam, but should have enough left to make a few pies or a crumble.

either way, i am a happy, happy baker.

easy-peasy rhubarb muffins

a tasty treat on a summer's day


    • 2 1/4  cups flour
    • 2 1/2 tsp  baking powder
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1/2 cup unsalted butter, melted
    • 1 1/4 cup sugar
    • 2 large eggs
    • 1 cup milk
    • a splash of vanilla extract
    • 2 1/2 cups diced rhubarb
    • 1 1/2 tbsp sugar


first, preheat your oven to 350º f. i know from experience that it can be really frustrating when you have everything ready to be put into the oven, only to open the door and have it be stone cold.

next, mix the dry ingredients together in a bowl. set aside.

now you want to mix the eggs, (slightly cooled!) melted butter, sugar, and vanilla together in a separate bowl. when this is done, it should look disgusting, but bear with me.


take the other bowl of dried ingredients and add them to the wet ingredients gradually, stirring as you go.


once that’s finished, add in the rhubarb and gently (!) fold it in, evenly incorporating it through the batter.


now, line (or grease, depending on what you prefer) some muffin tins and fill the cups until they are 3/4 full.


bake for about 8-10 minutes, depending on your oven.



this recipe can also be made with strawberries or apples or even blueberries, if you prefer. just watch the moisture and bake times and you’re good to go!

when you try these out, please be sure to drop by and let me know what you thought!


a good day for chili…

usually, chili is a winter staple around here, but for some reason, i just haven’t been in the mood for it.

that is, not until i learned of the “bombtastic” winter storm headed our way here in the midwest.

luckily, i keep ingredients on hand that i can whip this tried and true recipe up at a moments notice (good for all those late night chili cravings and for when unexpected guests drop by, for sure) and since i was snowed in anyway, i decided that today was as good of a day as any to enjoy the simple comforts of a well simmered pot of soup.

the storm is nowhere near as bad as they claimed it would be (thank goodness…), but the wind is still whipping and howling and they did shut down the interstates, so i am perfectly content to stick it out here with my cat and my chili and a good book.

what you need:

  • meat (or meat substitute of choice), ground up and browned
  • one (1) small can of V8 tomato juice
  • two (2) cans dark kidney beans, drained
  • two (2) cans white beans, drained
  • two (2) cans black beans (or chili beans, if you prefer), drained
  • one (1) can diced tomatoes, pepper and onions, undrained
  • chili powder, cayenne powder, garlic flakes to taste

like i said, this is a super simple recipe that’s hellaciously easy to throw together. i usually like to top my chili with cheese shreds, diced onion and a little sour cream, but go crazy! you do you! there’s no judgement here! and if there is, show it the door!

any way, stay safe out there, friends. this winter has been a bad one and i feel like there’s more to come…

in the mean time, enjoy your chili and watch a good movie or two.