Matt had another couple of TIAs last night so spent most of the night in the hospital, he was discharged at 5 a.m. when they called me and I went to collect him. With the result neither of us had much sleep. Matt reckons he didn’t have any as there was a child screaming in Emergency from midnight on. One wonders what was wrong with the child, poor soul. I did get a couple of hours but went to bed at 1 a.m. almost fully dressed. As usual they couldn’t find anything wrong with him, however, they are having him in for an ultra sound. He also has to be seen by the Secondary Stroke Clinic and will be getting a batch more tests, trouble is, this is the same old same old. One thing new they have put him on another drug, not sure what it is yet until we have been to the pharmacy.
Gasoline prices this morning were up to $1.40 a litre which, by European standards may not be very high, but for us it is horrendous. Everyone is suffering except the oil companies who are posting profits in the billions and the governments who are raking in lots of taxes. Obviously everyone is pretty fed up with it. I mentioned to Matt that governments should look into it but he was the one who pointed out they are getting lots of taxes so why should they? A prediction has been made by the experts (whoever they are) that prices will peak in June and then start to fall again. Hmpf.
Having picked up my first batch of asparagus yesterday, I toyed with the idea of some fresh rhubarb as well. Barrie Bros. grow it as well. Unfortunately Matt doesn’t like rhubarb so when I get some, I usually just stew it for myself. My friends in the cyber cookery group all enjoy rhubarb and so I sent the email on to them from which I got the recipe below, it looks delicious to me. I did make a stack of asparagus soup though, some of which we ate for supper last night. The fresh asparagus itself was absolutely delicious and I ate that twice – lunch and dinner. Matt thought asparagus soup and asparagus was too much though so didn’t have any.
Rhubarb Sticky Buns
By pies & cakes & cookies ohmy! on April 25, 2006
Photo by Calee
Serves: 12, Yield: 12 sticky buns
About This Recipe
"My aunt used to grow TONS of rhubarb and I wish I had it now, finding it these days isn't always easy. This recipe is very old, and you can use fresh or frozen rhubarb."
- 1/4 cup cold butter (no subs)
- 1/2 cup packed brown sugar
- 1 cup chopped rhubarb (fresh or frozen, and thawed)
- 1/3 cup softened butter or 1/3 cup margarine
- 1/2 cup sugar
- 1 large eggs
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground nutmeg
- 1/2 cup cream
- In a bowl, cut butter into brown sugar till crumbly. Stir in rhubarb. Spoon mixture evenly into 12 WELL GREASED muffin cups (I have tried using cupcake papers, and it doesn't work!). Set aside.
- In a mixer bowl, cream butter or margarine, and sugar. Beat in egg.
- Combine dry ingredients and add to creamed mixture alternately with cream.
- Spoon batter over rhubarb filling cups about 3/4 full.
- Bake at 350°F for 15-20 minutes. Cool 5 minutes and invert onto serving tray. Serve warm.
Have a great day