Day 5: 40 days of Blogging for Lent - Oh Rhubarb!

Day 5: March 6th, Monday

Mustn't give up now, time to march forth!

Meals:
Breakfast: Quiche. So good.
Lunch: 4 stuffed grape leaves and yogurt. Grapes.
Dinner: Pork chops, stuffing, mac and cheese, and asparagus.

For breakfast tomorrow:
Forget granola, I'm making Strawberry Rhubarb Oatmeal Bars

Exercise:
Weights again. Pumped up.

Today's' recipe:
Strawberry Rhubarb Oatmeal Bars
https://www.letsdishrecipes.com/2015/06/strawberry-rhubarb-oatmeal-bars.html

If I mess THIS one up, well there's no way you can call me a baker.
It was So so easy. You just put the fruit, sugar, and corn starch in a pot and heat it up.

And then add oats, flour, brown sugar, baking soda, salt, ginger and cinnamon in a bowl with some butter. Mix it up and put almost all of it into the baking dish, spread the filling on, and add the last bunch of oat mix. bake.

Please let this taste good. I think it must be a sin to waste rhubarb and strawberries.

35 minutes and cooling later, OH. My. GOD.
This stuff is amazing!

Go try it!

Love,
Vicky AKA the Clumsy Chef

 Today's Definition:  STRONG FLOUR - from the Great British Baking Show, Season 3

In our country, plain flour is always made from soft grains, so this is the one for cakes, pastry and so on, whilst the one labelled strong flour, which has a high gluten content, is the one needed for most types of bread , although for something like a pizza dough, where you don’t need the dough to rise as much, a soft ordinary plain flour is, I think, better. So just think chewing gum or bubble gum and you’ve got your gluten sorted.


I have it on good authority that spring is exactly two weeks away!

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