A new cast on, small needles, lusciously soft yarn (silk and baby alpaca) and rows and rows (or should I say, rounds and rounds) of stockinette. Some would call it mad but I adore this kind of project. I can get a wicked speed going and a very satisfying rhythm to knitting this way. The only draw back of course, is black wool, which requires good lighting, which we have been sadly lacking around here lately. It's been one loud thunderstorm after another.
This one's going no where near that pond.
I blame Deb for this one.
I was reading her email the other day and she mentioned rhubarb muffins. Now I have an abundant rhubarb patch I found this spring in the middle of the lawn to one side. There is no apparent reason for it being there, no old garden lurking nearby; the last owner's garden patch is still clearly visible several yards away.
I have been picking it continually for crisp and pie and the day I read the email I had just picked some more.
I have a rhubarb muffin recipe that I hadn't made for years and knew that was the call of the day. I made it one last time this week, with the last of the crop, since the first dozen was despatched of so quickly. Littlest ate 3 upon returning from school before I had a chance to say, "Oh, I made muffins today."
And she doesn't even like nutmeg.
These are not too sweet and the bread part is so light and fluffy, well, they almost break my "Muffins should be Muffins and Cake should be Cake Rule" but really, nobody around here complained.
As you can see, not the prettiest of specimens.
Rhubarb Upside Down Muffins
1 Cup finely chopped Rhubarb 1 1/2 C Flour
1/4 C melted Butter 2 tsp Baking Powder
1/2 C packed Brown Sugar 1/2 tsp Salt
1/2 C soft Butter 1/2 Tsp Nutmeg
1/3 Cup Sugar 1/2 Cup Milk
1 Egg
Combine rhubarb, brown sugar and melted butter and mix well. Place in 12 greased muffin cups.
Beat together butter, sugar and egg until fluffy.
Combine flour, baking powder, salt and nutmeg and add to creamed mixture alternately with the milk.
Stir just to moisten and spoon over the rhubarb mixture.
Bake 350'F for 20 to 25 minutes.
Invert on cooling rack and leave pan over muffins for a few minutes so all the rhubarb mixture runs out.
Serve warm.
