I am a farm girl, married to my high school sweetheart. We grew up on farms 9 miles apart and went through 12 years of school together. I liked him in grade school, but it took until we were Juniors in high school to get him interested in me as more than a friend. I have never lived more than 10 miles from home, except in college, but have travelled as far as France, Germany and Switzerland. We live on our own farm and have raised three of our six kids. The last three are growing up fast.
Butter 6 gratin dishes (1" deep) or 6-4" ramekins (2" deep) and dust with sugar, arrange on rimmed baking sheet. Toss rhubarb with 1/4 c. sugar. Divide among dishes. Cover each with parchment and then foil. Bake until rhubarb begins to soften and release liquid, about 30 min. Remove from oven. Leave oven on. Mix milk, cream, flour eggs and yolk, remaining 1/2 c sugar, and 1/2 tsp. salt until blended and smooth. Divide evenly among dishes. Bake, uncovered, until just set, 22-24 minutes. Let cool 20 min. I used a quiche pan and reduced the rhubarb by about 1/2 cup, cooking the same times.
There is always beauty just outside.
Kitten rest in the drowsy weather.
I made a fancy, schmancy fruit bowl for a shower.
Good, old Mama kitty.
Last year's sale plants are making good on their promise! Lovely!