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I haven't done very much interesting cooking at all, relying instead on tried-and-true recipes like split pea soup, pasta, grilled burgers, and even a night of take-out.
I did take the time to make the season's first rhubarb and strawberry sauce. I generally cut up the strawberries (1 quart) and rhubarb (4 or 5 stalks) and put them in a pot, add the juice of 1 lemon, 1/2 cup of sugar, some cinnamon, some vanilla, and about 1/4 cup of water. I let it simmer until the rhubarb falls apart. Then I let it cool to room temperature and refrigerate it.
We eat it plain (like applesauce), mixed into yogurt, as a topping for pancakes, or over vanilla ice cream. The sauce is such a nice taste of spring.
Hope your week went well. I'm looking forward to reading your posts, just as soon as I can.