Today, I’m going to share with you some of the fun things I find on the internet. I’m setting my timer for 30 minutes, and starting a serendipitous search. Let’s see where it takes us.
On my mind right now: Rhubarb. Cathy, my neighbour and friend, suggested I need more recipes on Beauty Tastes Great. And I think she’s right. So, in future, I intend to work harder at that.
Right now, I’m still learning a lot of the technical stuff required of blogging, and often grappling with plug-ins, which tend to misbehave with every update. So, bear with me on this, please. I promise the site will become increasingly polished, and in time I will have more home-grown recipes.
Where was I going with this? Ah, yes – rhubarb! It’s growing like mad in my garden. While the rest of the produce slumbers in the soil, the rhubarb is unfurling its glorious green leaves atop crimson stalks that cry out to be made into pies and jams and all sorts of sweet treats.
As I no longer eat sweets, what am I to do with all this rhubarb? For the last three years, I’ve simply enjoyed its ornamental beauty. This year, however, I intend to experiment with cooking it as a savoury item. In the meantime, here are some rhubarb recipes I discovered which use sweeteners other than sugar. You might like to try them.
Rhubarb, gardening, sunscreen. Have you ever wondered about the difference between chemical and physical sunscreens?
And does wearing sunscreen interfere with the body’s ability to synthesize vitamin D? Here’s what the experts have concluded.
I’m still thinking about rhubarb, specifically, why can’t we eat the leaves?
45 seconds left on the clock! Can you believe how quickly a half hour passes when you’re at work on the computer? That’s why we all need to set our alarms to go off every half hour and get up and stretch when they go off.
Let’s end with something from Following Augustine, by blogger Elaine DeBock. I really appreciate the sentiment she expresses in this post.
Happy weekend, everyone! 🙂 xo