RAMBLINGS

monetwlgreen1

Dear Reader.

Today, someone had a query about a recipe. All I could see in the query was +ham +”string beans” +potatoes +vinegar  Now what I need to figure out,  was the reader looking for a German Potato Salad recipe or something else. The other day was a search for rivel soup- eggs+milk+sugar.  As I read it, I thought, now that is a combination!  But I know that was not what the reader intended in the query.  If you do not find what you are looking for, please send me e-mail.   

I am going to add more recipes soon, but time or rather lack of time, is my problem.  My recipe section is located in both this blog & my other blog, “MY DADDY IS NO MORE!” You can locate all my work, by clicking the correct Link on my sidebar.  I will probably being moving the recipe section, to the other blog permanently, when my readers become aware of my writings in 2 parts or blogs.  As you can see, I have wheelchair-access-color1many varied interests, waiting to be developed in some matter.  My creative ideas are abundant!  As a disabled caregiver to an Alzheimer’s husband, my computer has become my outlet & window to the world!  This technology & the education of its’ use, should be a priority for every disabled person.

ladyhahn@comcast.net

 

HEALTHY EATING

Recipes for a Long, Happy, Healthy Life!  Hopefully, your genes will compliment the new exposure!

 rhubarb1

For those that are unfamiliar with this vegetable, I will give you some information.  The origin of rhubarb was that it was grown in the wild in the mountains of the Western and North-western provinces of China and in the adjoining Tibetan territory and in cultivation in much of Europe and the United States. Rhubarb has a unique taste that makes it a favorite in many pies and desserts. It originated in Asia over 2,000 years ago. It was initially cultivated for its medicinal qualities. In China, the dried rhizomes & roots of some varieties were used as a purgative & for stomach ache.  It was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America. Rhubarb is often commonly mistaken to be a fruit but rhubarb is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Rhubarb is rich in vitamin C and dietary fiber.plant1

WHAT IS RHUBARB?

 

 

 

Rhubarb is a perennial plant, which means it continues to come back to your garden every year. It formed large fleshy rhizomes and large leaves with long, thick (and tasty) petioles (stalks). Rhubarb stalks are commonly found in supermarkets, fresh rhubarb is prized by gourmet cooks. Some folks say the finest quality rhubarb is grown in Michigan, Ontario, Canada, and other northern states in the United States. Fresh rhubarb is available from early winter through early summer. Winter rhubarb is commercially produced hot houses in Michigan and Ontario. Rhubarb does not do well in my sandy soil of NJ.  Remember to eat the dark red stalk only.  The leaves should be discarded, as they are poisonous! They contain high levels of concentrations of oxalic acid crystals. The edible petioles or red stalks are up to 18 inches long, 1 to 2 inches in diameter. These petioles or stalks  are cut and

and used in pies, jams, jellies, sauces and juice.

 rhubarb1

 

 

SUGAR FREE RHUBARB

Take a package of frozen rhubarb, or if you are fortunate enough to grow the vegetable or find it in a store.  Use like quantity.  To a boiling cup of water add 1 sm. package of    

SUGAR FREE STRAWBERRY GELATIN.  Stir until dissolved.  Then add your rhubarb, bring to boil, then simmer, stirring frequently until thickened.  Cool.  Eat as is, or put in a graham cracker crust, topping with Free Whipped Topping.  When almost done, you could add strawberries, but they tend to water down.  You can be creative & add nuts, etc. when finished.  This is a personal favorite of mine, as it is a freebee in most weight programs.  Sooo Good, if you crave rhubarb.  The correct way of making regular rhubarb, was in adding lots of sugar!  I also added a slice of lemon to that recipe too, but, not the sugar free one.

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