Gratitude Monday -- Bunny Solstice Edition

Where to begin?
I'm still buzzing over finding out my heart's pumping properly. The world is an even better place now.

It's Christmas season, which means baking. It's cold, which means baking. And my husband's work has slowed down, which means he's the one doing the baking.
He's made cake, cookies, lebkuchen (honey cakes) and the above- pictured lemon meringue pie. All are made from scratch and yes, he stood at the stove stirring the cornstarch mix for the body of the pie, and he sifted the flour for the crust. When I say scratch, I mean it.
He had a dollop of meringue left over so he put it on the top for a bunny's tail and then carved a bunny in the meringue. It was tasty.

Today is the Solstice. It's the shortest day of the year and winter is upon us. This is good, because we can't get shed of winter until it starts and now, with the solstice, we are looking toward the light.
Happy Solstice everyone.

The Rhubarb Triangle

I am confident spring is here. The rhubarb has risen.

The three little red points forming the triangle in this photo are rhubarb sprouts, specifically they are leaf primordia. I found them out in the rhubarb patch on Tuesday and I was very excited.

New life is growing out of the Earth, and in a few weeks there'll be pie.

Have You Hugged Your Rhubarb Today?

It’s a noble plant though considered a bit lowly perhaps as it grows in ditches and is common.
Because of this we rarely give it much thought. After the first rhubarb pie of spring it’s forgotten in favor of more exciting summer fruits and berries.
It languishes along the edge of the gardens barely registering with us until it goes to seed and the stalks turn hollow and woody.

Rhubarb deserves better than that. Relish, chutney, juice, eat it stewed or in a pie. I’ve mixed it in with strawberries and cherries for a favorite glorious summer pie.

Back on the farm when I was young I’d sometimes eat it raw. I’d break off a stalk and munch away. I’m not fond of sour tastes, but on hot days it was quite refreshing.

It grows anywhere under almost any conditions, handles frost well, and I’m not sure it can be killed by conventional means.

It’s free, tasty, and right under our noses. It asks so little and gives so much. Let’s show it a bit more respect, okay?