Welcome to this blog.
I love history, cooking from all over the world, learning and making the world a better place. I have worked in the field of communication for over 35 years trying to understand what makes people think and create their understanding of reality.
I am an ordinary woman. I have a husband, children, grandchildren and 2 cats. I live in a 1933 Craftsman home on a 1 acre farmette that was built by my husband's grandfather. We inherited lots of history, and lots of junk. We have been cleaning for nearly 10 years and are not done yet.
It has changed my views on what I want and need. Now, stuff is stuff; I find great satisfaction in family, friends and experiences, and more than ever see abundance as my reality.
I work very part time, volunteer for a variety of non-profits, and participate in local politics. I am in a graduate program in communications. I am an adjunct professor for a private university in communications. I am a Red Hat Lady. Life is good. I have 3 grandsons who adore me, have a garden and a yard with raspberries, blueberries, blackberries, strawberries and rhubarb, and have planted many vegetables for the upcoming growing season.
I hope to share ideas and fun finds from the food and history I find.
That's all for now. Nice to make your acquaintance.
I am a 50+ mom, grandma, wife and professional who has come through women's liberation, working 9-5, traveling, life changes and all the messy parts of the world.
3 comments:
Maggie, love your blog!!
Looking forward to what you've got to post. =)
About your garden: i know it is rhubarb season and i've got a couple new recipes.
Rhubarb syrup
2 1/2 cups diced rhubarb
1 1/4 cups water
1 cup sugar
Combine all in a small saucepan, cover and bring to a boil. Reduce heat to low and cook for 30 minutes. Place a fine mesh strainer over a bowl, and strain the liquid, pressing firmly on the rhubarb solids to extract all the tart juice. Save the solids for use in a pie or sorbet. Bring to boil again and simmer another 25 minutes to reduce. Keep the syrup in the fridge until you’re ready to use it.
Use in MARGARITAS rather than the sour mix, so tequila, cointreau, rhubarb syrup and a squeeze of lime.
Rhubarb Bloom Cocktail
1oz rhubarb simple syrup
1/2oz lime juice
1 1/2oz gin
3 basil leaves
ice
cocktail shaker
Scoop a handful of ice cubes into a cocktail shaker. Add the rhubarb syrup, lime juice, gin and basil leaves. Close the shaker and shake vigorously for a minute or two, then strain into two chilled glasses.
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