Sky and Yard, Etc.

Tried and liked a new Rhubarb Custard recipe.

Rhubarb Custards

Pre-heat oven to 350.

3/4 c. sugar, divided

appx. 3 1/2-4 c. sliced rhubarb

1 c. whole milk

1/2 c. heavy cream

1/3 c. flour

2 lg. eggs plus 1 egg yolk

coarse salt

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.

Driving practice!!!

Game face!

Last year's sale plants are making good on their promise! Lovely!