Slacker

I've been totally slacking on this blog, as well as on my SB blog. Which means not only have I not been dieting, but I have not been cooking or at least not photographing any quality meals.

For Easter, I made a delicious meal which I posted about in my LJ, but to recap (since it was the last time I made a truly fabulous meal):

Appetizers:

Deviled Eggs

Shrimp Mousse Dip with Tasty Crackers



Main Course:

Greek Salad

Braised Leg of Lamb w. Date-Nut Haroset

Moroccan Carrot Salad

Couscous

Broiled Asparagus


Dessert:

Creme Brulee Cheesecake

Coffee & Tea

For the centerpieces, I made little nests out of Chinese noodles and melted butterscotch chips, which I filled with jelly beans. (I thought I had the pic for this here, but I guess it's at home - I'll try to edit it in later...)


I came across this recipe today and I'm excited to make it once people start giving me rhubarb which I have no idea what to do with:

RHUBARB SPONGE PUDDING
from Bon Appetit May 2007

This moist cake is perfect with unsweetened, softly whipped cream or vanilla ice cream.

1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups)
1/3 cup (packed) golden brown sugar
2 tablespoons water

1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
7 tablespoons butter, room temperature
2 large eggs
6 1/2 tablespoons whole milk
Softly whipped cream

Preheat oven to 375°F. Butter 11x7x2-inch baking dish. Place rhubarb pieces in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.

Whisk flour and baking powder in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Fold in flour mixture in 3 additions alternately with milk in 2 additions, mixing just to blend after each addition. Spoon batter over rhubarb, smoothing top to cover.

Bake dessert until top is golden brown and toothpick inserted into center comes out clean, about 40 minutes. Cool at least 30 minutes and up to 1 hour. Serve warm with softly whipped cream.


Also I just printed out the Santa Fe Calabacitas recipe from, uh, last year's post(!!!) and am going to pick up the ingredients in a few minutes when I hit the store. Tonight's dinner, while not very exciting, is going to be tasty: tilapia, steamed broccoli, and mac and cheese.