Joy in the Kitchen!

A few years ago we got some rhubarb starts from my Dad.  (or maybe it was my brother, Kim, my memory is fading with age LOL )  We planted four hills of rhubarb to be sure at least one of them took off well.  To our amazement, all four plants are thriving!  The dilemma?....  what to do with all of that rhubarb?!   I like stewed rhubarb, but the kids aren't wild about it.  We do love Strawberry Rhubarb Syrup, and I can make several batches of that and bottle it to use later.  But one of our favorite ways to use rhubarb is by baking it up in these YUMMY Rhubarb Bars! A friend on Frugal Families posted this recipe in 2005.  It fast became a favorite.  It is easy, tasty, and elegant enough for a special occasion!  (Today is Saturday!  I'm counting that as a special occasion! LOL)  Even if you're not usually a Rhubarb lover, you might give these a try - they're rich and sweet so the tartness of the rhubarb is masked wonderfully.   Rhubarb Dream Bars (from T

Years ago I was a waitress at a Chinese restaurant.  I loved the people there and I learned a lot about a different culture.  I also learned a few tips on how to cook some of the foods I loved.  Fried rice is one of those foods!  I'd tried making fried rice before with less than delicious results... often mine came out mushy and it was missing a flavor I couldn't figure out.  I found out it is critical to cook the rice ahead at least a day so it can cool and dry a bit... and that missing flavor?.... sesame oil! Often when I make fried rice now it is the main dish rather than a side dish.  I use leftover rice, and whatever appropriate vegetables I have on hand - usually carrots, celery, onion, peas.  I LOVE bean sprouts in fried rice, but I leave them out unless I've had time to sprout my own... I just can't bring myself to pay for a bag of sprouts that I only need part of.  (Sprouting mung beans is SUPER easy by the way - anyone can do it! Maybe that'll be a post a