Thursday, May 31, 2012

Porcini mushrooms, garlic shoots, and fresh pasta

was our dinner on market day Wednesday.  We all love mushrooms, especially the super fresh ones from the Farmer's Market.  Are they not beautiful?  How could we resist :)

Porcini, garlic shoots, thyme, and fresh pasta....

So easy, and delicious.  A perfect meal - and 100% milk free.  This is how I made it

Olive Oil
Bunch of garlic shoots chopped
Porcini mushrooms sliced - I sliced mine thick and had 1/2 lb.
Fresh thyme - pulled of sprigs and chopped
Salt, Pepper
Splash of dry white wine
Fresh Pasta - I used 1 lb. Tagliatelle cut

1. Heat Olive Oil, and add garlic shoots.  When bright green add,
2. Porcini, and thyme. Sautee until mushrooms are cooked to your liking, then
3. Add a splash - I used a big splash - of dry white wine and scrap up all the bits from the bottom of pan.
    Add salt, and pepper to taste.
4. Cook pasta - if you use fresh it will be very quick

Serve with - optional -  fresh grated Parmesiano Regiano.

Look at Alena waiting for dinner :)  Can you tell that school is almost over for summer break?

Tuesday, May 29, 2012

Gnocchi with Pancetta and Kale

Another of my all time comfort foods is homemade gnocchi - there is comfort in making them as well :) All of us like it - well what is not to like, right?! I topped them with pancetta, sauteed onion, as well as kale and served it with - surprise, surprise - mixed green salad in homemade vinaigrette. I am glad to call it an overall dinner success in our little house in Portland...

Here is the link to my gnocchi recipe - it is dairy free and vegan :) -> Note: In the recipe as written I use Earth Balance but lately I have used Olive Oil instead...

Monday, May 28, 2012

Hiking at Catherine Creek

We spent the afternoon hiking Catherine Creek in the Columbia Gorge. - The views of the gorge are amazing.

I do have to admit that the cliff's and the wind made me quite nervous; I made the girls hold our hands for those passages.  Look at our great hiker Mia Rose hiking in the meadow followed by Ron...

In our group were six kids - including our two - and I honestly was amazed how well everyone did.  Once we reached the top we took a little break for water, fruit, salami - yes, milk free :), and nuts. Recharged we made our way back....
Look at this view...

Sunday, May 27, 2012

Pasta Salad for a Camp Out Potluck

We were at our first tent camping trip for 2012 and it was for a big camp out party at our friends property on the Washington side in the Columbia Gorge. We left Saturday afternoon; returned back to Portland today after a fun evening and hike in the sunshine.

For the potluck I made a pasta salad - I actually think that this is the best pasta recipe ever...

It is a Jamie Oliver recipe -> - instead of yellow and red tomatoes I used only red. This recipe always turns out....

Saturday, May 26, 2012

Family night out...

Ron had this great idea to go see the Lorax at the Bagdad this Friday night.  I love that place -> mellow, kid friendly, you can have a pizza, and enjoy a drink while watching a movie.  Yesterday however, we first at at the pub before heading over to the movie theater to watch the Lorax. The girlies each had a hamburger - without the bun as all bread options had some type of milk in it...

The girls chose our seats upstairs, on the balcony.  Let's just say it was a great choice.  Comfy chairs,  sofa's and a great movie.  We love the Lorax.  Such a great message - it was actually the second time we saw it...

On the way home we were in for a special treat as we saw this beautiful rainbow.

Thursday, May 24, 2012

Baked chicken legs, oven fries, sautéed broccoli, and salad

was our Thursday night dinner. This was done quickly and perfect for a weeknight.

I dredged the chicken legs - bone and skin on - in Bisquick to which I added salt, pepper, and paprika. That's it!!! Bake at 425 F for about 45 minutes - 30 minutes skin side down, and the last 15 minutes skin side up. It comes out perfectly moist and tasty! The oven fries, and salad are self explanatory, right?! Oh, but the broccoli turned out really good. I have to start by admitting that I am not a huge fan of it but I added golden raisins, and balsamico. Voila!

Sautéed Broccoli
- broccoli florets (I used fresh) broken up into individual florets
- splash of olive oil
- 2 Tablespoons golden raisins (or more)
- salt and pepper to taste
- balsamic vinegar app. 1/4 cup, white balsamic

1. Heat olive oil on high, when hot add
2. Broccoli florets stir them frequently, and cover. Remove cover when broccoli turns bright
green. Add,
3. raisins, and salt. Continue to stir, then add,
4. Balsamico - I used "regular" but white would be better - and let it reduce. Toss, adjust
salt, and pepper.

We really liked the broccoli with a twist :)

Sauteed Maitake and Shitake mushrooms with garlic shoots...

served on top of polenta, with a side of mixed green salad.

I am so excited that the Wednesday Framer's Market is back to downtown Portland.  Ron and I went yesterday on our lunch break.  First time this year that I saw delicious Maitake mushrooms, and garlic shoots.  Maitake,  Shitake mushrooms sautéed together with the garlic shoots in a little olive oil and seasoned with salt and black pepper.  It turned out delicious.  Both kids cleaned their plates, and Alena had seconds of the mushrooms.  Yay!

Wednesday, May 23, 2012


means the world to me. Who would have thought! Me, the person who thought that I would  - for one - never get married, and also not want to have children. A career I thought, was my calling.  HA!!! Writing this  seems a little harsh now, however it is the plain and simple truth.  I am  so happy that life did not turn out that way.  I am a wife, a mother, a lawyer, an all-around family-girl and I love it all aspects of it.

So why this topic, well I chose the topic because yes I started to write this post - tadahhhhh - right around Mother's Day. A time to reflect on my mothering.  Right?!  I became a mother the day Alena was born, but became a true fighting, to the core, deeply connected tiger mama when Alena was first admitted to the hospital. She was barely a week old.  Until then, it - oddly enough - seemed all unreal, I had never been around babies and then just when I started to adjust we were close to loose it all.  It was in those days when I saw Alena fight for her life, which literally brought me down on my knees crying and praying when motherhood became deeply engrained in me.  That was the moment when I realized that nothing else but my child(ren),  my family are the things that matter most in my life.  It is what makes my heart sing, it is what gives me purpose, and strength.  My family - yes, that includes Ron - make me laugh, do silly things, pull me up, and make  me do things I would have never thought possible.

In my mothering I try to instill in our children a positive attitude, and that there is NOTHING they cannot do*.  The sky is the limit, there is NOTHING holding them back, with the exception of the *, and certainly not Classic Galactosemia.  Yes, life is not always easy, or smooth sailing but that is just what it is like for everyone. True?! In any case, to me it is important to pass along a positive attitude and to never have them act as victims.  OK - that's it for now - time for me to get off my soap box; yes, I could write a lot more go into

*just as long as it is legal, and not a dangerous activity as I will determine in my sole discretion ;)

Tuesday, May 22, 2012

Bucatini with Bolognese Sauce

and side of - surprise, surprise - mixed green salad.

One of the benefits of working from home most of the time is that I can start to cook early on the day, and leave it simmering on the stove all day. Bolognese sauce is just such a dish that I like to leave on the stove on low for at least three hours. So today, with the weather all rainy again, was the perfect Bolognese day. For a change we had bucatini pasta and I am happy to report that both girlies loved the Bolognese sauce :). Just in case you are interested, here is the link to my recipe

Monday, May 21, 2012

Vegetarian Matzo Ball Soup, quick no-knead bread, and mixed green salad

was our dinner on this rainy Monday in May. I saw a recipe post here a couple of weeks ago, and kept it in the back of my mind. I love matzo balls, and this recipe with lemon zest as well as ginger sounded fantastic. Well, let me tell you they were delicious and they are all gone...Instead of the chicken I made vegetable broth. For the vegetable broth I use vegetable bits, scraps, and leftover which I keep in the freezer in a bag. I adapted the recipe for te matzo balls a tiny bit by using Earth Balance instead of the chicken fat, and I used one tablepoons instead of two. Here is the link to the recipe again

As a side we had bread and today - this is a first - Mia Rose and I added seasame and poppy seeds. Now why did I not think of that sooner?! So, so good :). Here is the link to the quick no-knead bread

I call this dinner success in our little house in Portland!

Maifest and fun

It was another busy weekend here - luckily it was a sunny busy weekend.  The blue skies and sun are hard to remember as I look out on the grey sky while writing this. Take a look at the girlies on the hammock with Vanilla the cat...I should also post a picture of what it looks like right now ;)

Well, actually only Saturday was super busy as we headed out for Mai Fest at Oaks Park by Zeitgeist Northwest - German cultural organization with a mission to bring contemporary German culture, and education to Portland - an organization I am involved with.

Both ladies had their face painted as - yes, you guessed right - butterflies

they played...

Ron then took both girlies to a birthday party for our neighbor's and friends daughter.  And yes, there were cupcakes.  The mom - our good friend - made sure that there were plenty of vegan cupcakes for the girlies.  Yay!!!

They came back to Mai Fest where the girlies ate some pretzels, and - surprise, surprise - sausages - Pretzels by are now 100% vegan :). Refueled they were ready to go on a couple of the kids rides, and then they were tired....

Oh, and just in case you would like to see some more fantastic pictures from the Maifest, here is a link to the photo's on the Zeitgeist Northwest Facebook page  There is even a picture of me, and one of each girly.  Let me know if you find us :)

Asparagus Risotto on a Sunday Night...

what a crazy, busy weekend it was. Just a whirlwind...I will tell you all about it in the
morning. I did want to share with you our dinner tonight yet. In was actually the only - yes, can you believe it - meal I cooked all weekend; OK - I am not counting the pancakes, nor the Laugenweckle I made for breakfast...

I needed a quick dish - comfort food = risotto, delicious and creamy. All of us like it and who dös not like asparagus, right?! This is my basic risotto recipe. I do not use a recipe - so please Note that the measurements are not 100%. And yes, we follow the European Galactosemic diet and our girls do eat Parmesiano Regiano (we do not allow Granna) but you can leave it out as well. The risotto will still turn out...

Asparagus Risotto
Splash of Olive Oil
1 onion finely chopped
1 clove garlic minced
Pinch of Salt
1-1/3 of Arborio Rice
1 C white wine
1 qt. Chicken broth (I use Pacific Foods brand)
Rind of a piece of Parmesiano Regiano
Splash Olive Oil
1 bunch of asparagus, cleaned, cut into 1/2" pieces, tips reserved
1 C grated Parmesiano Regiano
1 Tablespoon Earth Balance, or other vegan "butter"
Salt and Pepper to taste

1. Warm chicken broth in a separate pot.
2. Heat Olive Oil and when hot add the onions with a pinch of salt. Sautee until soft, then add
garlic, After about a minute add,
3. Rice stir frequently until kernels become slightly translucent, then add wine. When the
wine is just about reduced, add
4. Parmesiano Regiano rind, and 1/2 of the chicken broth. Risotto should be at a very slow
simmer. Stir frequently - when reduced add the remaining chicken broth.
5. In a separate Pan heat a splash of olive oil - when hot add asparagus (all pieces) and
sautee quickly until they turn bright green. Remove from heat and reserve
6. When chicken broth is reduced to about 1/2" above the rice, add asparagus. Stir frequently,
when most of liquid is reduced and rice has desired consitency remove from heat and add,
7. 1/2 C of grated Parmesiano Regiano, and Earth Balance. Stir throughly - adjust salt and
pepper to taste. Serve with remaining Parmesiano Regiano, and side salad.

Friday, May 18, 2012

Yesterday late day - today dentist

Just a couple of days in our ordinary lives...Portland Public Schools a.k.a. "PPS" start two hours late once a month.  Yesterday was that day and it ended up as an unplanned as well as first "bring your kids to work day".  Why, well...OK if you really want to know I will tell you.  After  almost an entire school year completed, I was under the impression that the girls would be in school by 9:45 and therefore made an appointment at ten in my downtown office. As we were getting ready in the morning something felt strange and that is when it hit me.  Yes,  school starts at 10:35 and there is no way for me to make the meeting plus have the girls in school in time. So that is how the girls ended up in my office yesterday for our inaugural "bring your kids to work day".

Today we were on time in school, however both girls had a dentist appointment. So today I picked both of  them up before lunch.  Luckily both really like to go - it must be the prizes
Mia Rose was determined to sit in the pink chair
As the lunch break at school was already over we stopped at Whole Foods for lunch.  The selection is amazing, plus every ingredient listed, and allergens are declared - it sure makes life so much easier. After lunch the girls went back to school, and dinner?  A sunny day in Portland, and the entire family was home a perfect day to  go to the Hedgehouse. We all get to sit outside and the kids have time to run in the grass...Oh, and in case you are wondering what they ate, it was the usual P.A.B.S.T. Sandwich without the "P" so Avocado, Bacon, Tomato Sandwich  - the "P" stands for Provolone which - of course - was not on their sandwich...
Root Beer and A.B.S.T. 

You may remember from my prior posts the place next to the Hedgehouse.  If you guessed Pix Patisserie you are right?  Both kids were determined to have dessert, and today there was a great day for "milk free" people at Pix. Six different, vegan sorbet's to choose from. who says kids with Galactosemia never get to eat dessert out?!
Strawberry Sorbet

Thursday, May 17, 2012

Pennsylvania Firm Recalls Lamb Koftis Undeclared Allergen -> MILK

Pennsylvania Firm Recalls Lamb Koftis Due to Misbranding and an Undeclared Allergen

Parsley Pesto, Crunchy Lemon Quinoa, baked Lemon Chicken, and

the usual mixed green salad. This has been a busy crazy week; I was out a couple of evenings. Birthday party one night, and a long meeting last night. Not to worry I will fill you in on our dinners :).

On Tuesday I made fresh parsley - yes parsley - pesto and served it over linguine. Yesterday we had the rest of the parsley with roast chicken. I know it sounds a little odd, but it was amazing. As you know - or may not know - both of our girls have Classic Galactosemia and we allow the to eat Parmesiano Reggiano. The origin of the recipe is New Seasons Market - try it, it is delicious...

Parsley Oregano Pesto
- 1 bunch curley parsley, washed & large stems removed
- 1/2 C fresh oregano leaves
- 1/2 C raw sunflower seeds
- 3 cloves garlic, peeled
- 1/3 C Parmesiano Reggiano, grated
- lemon - juice, and zest of a small lemon
- 1 pinch of salt
- 1 C Olive Oil
1. In food processor pulse parsley until chopped, then
2. add oregano leaves and pulse until combined with chopped parsley, then
3. Add sunflower seeds, garlic, and Parmesiano Reggiano and pulse until well combined, then
4. Add lemon juice, and zest - pulse and slowly add olive oil until well combined

So the theme - in a way - was lemon :) tired of pasta, potatoes, and rice I decided to serve quinoa as a side. I adapted the Crunchy Lemon Quinoa from this recipe

Crunchy Lemon Quinia
1/2 C sunflower seeds
2/3 C Quinoa
1-1/2 C water
1 pinch of salt
1/2 small onion finely diced
1/4 C cilantro leaves chopped
1/8-1/4 teaspoon cumin
lemon - juice and zest diced of a small lemon or 1/2 larger one
salt and pepper to taste

1. Toast sunflower seeds - remove once they start to get fragrant and turn slightly golden.
Remove and reserve in separate bowl
2. Add quinoa, water, and salt in a pot. Bring to a boil and cook until all water is absorbed and
quinoa is soft,
3. Mix quinoa, with sunflower seeds and rest of the ingredients. Adjust salt, pepper - I also added
some more fresh cilantro


Monday, May 14, 2012

Sausages with Sherry Caramel Glazed Pears = Tuesday Dinner

Dinner was delicious the day however was not so fantastic. Alena and I have caught some nasty cold which makes both of us crabby and there were a couple of meltdowns. The first one right before school some were late, and the second one just before I started on dinner. The two of us were not the happiest of campers, neither of us. We talked it through and it was at that time I realized that Alena was also not feeling good. We worked it out and all are happy again... But now dinner. I know it really is not pear season until fall but we had Maple Sage Sausage links from New Season's left and I remembered this recipe. It is a New Season's recipe which I picked up a couple of years ago and also made before. Today however it was the best yet. I served it with basic mashed potatoes and the ever present mixed green salad.

Here is the - adapted by switching Earth Balance for the cow butter'- recipe. Original by

You need
1/2 C sugar
1/4 C sherry vinegar
2. firm ripe Bosc pears, quartered, cored, and (if you want) peeled
Splash of lemon juice
1 Tablespoon Earth Balance or other vegan butter
2-3 large shallots, quartered lengthwise
1/4 tsp salt
App. 1-1/2 lbs. link pork sausage - app. 8 links

1. In a medium pan bring sugar and 1/4 C of water to a boil. Stir frequently until sugar is
dissolved, keep at a boil - keep stirring - until mixture is a deep golden caramel. Then
2. Carefully, add the sherry vinegar. It will STEAM so be very careful. Then remove it from the
heat and stir until caramel is dissolved. Pour into a separate bowl and reserve. Then,
3. Mix the pear spears with lemon juice and set aside. Next,
4. Add earth Balance, 1/4 C of water, and shallots to the pan in which the caramel was made.
Heat until the liquid is evaporated and the shallots brown.
5. Add the pears and continue to cook for app. 6 more minutes. Then,
6. Stir reserved caramel - step 2 - to shallot, pear mixture as well as salt and pepper to taste.
Cook for 1 minute then remove from heat.
7. Cook sausages in a different pan.

Serve sausage with the glazes pears, a side f mashed potatoes, and a salad. Enjoy!

Sunday, May 13, 2012

Happy Mother's Day

I hope everyone had a wonderful day.  Certainly almost everyone must have had one here in PDX as it was just a gorgeous day with lots of sunshine.  Perfect to just hang out, or go for a hike, or bike ride - or like me just hang out.  I had a lovely day,  Ron did everything while I relaxed and read my book on a lawn chair in the back yard. Total bliss!!!

And yes, Ron also made breakfast, as well as dinner it does not get much better than that...

Ron and I toasted with delicious Gruet Rose and Lemon Sorbet.  The girls joined us with a big glass of lemon sorbet...

For dinner Ron made steaks on the grill, oven potatoes, and - you know we love it - salad...

The girls gave me a big smile.

And Ron even recorded a cover song for me...

Thank you so much!!! Signed with a singing heart, the mothership...

Saturday, May 12, 2012

Dinner at a friend's house...

I just love Friday nights!  Well, I know that almost everyone loves Friday night, right?  The work week is over, the kids are out of school, and the leisure plus errands of the weekend await...Often times we pick-up Ron from work downtown and go out.  It is just a great night...

Yesterday one of our friends called to see if we were available for dinner.  What a treat as we have barely seen each other this school year.  The girls are best of friends, but with busy schedules it is just hard to get together. So everyone was super excited - plus my friend is an amazing cook,  and everything they served was 100% Galactosemia safe.  She even made sure to get vegan cupcakes from St. Cupcakes....

Now take a look at this amazing menu...


Grilled artichokes

Here is Alena and her friend enjoying the artichokes...
Delicious artichoke

The second course for the kids was fruit

while us adults - and Mia Rose - feasted on Stinging Nettle & Mushroom soup of which I forgot to take a picture. Lastly are friends served us flank steak with the most amazing homemade chimichurri sauce, grilled potatoes, and greens.
Flank Steak with Chimichurrie sauce

Take a look at these best friends....

Thursday, May 10, 2012

Oven baked mustard-herb chicken thigs...

were requested for dinner tonight by my darling husband :) This is one of his favorite meals served with plain white rice and mixed green salad. Ron got to select dinner tonight as the mothership - me - went out...I think everyone liked their dinner - judging from the leftovers - and there is also some left for lunch tomorrow for the girlies as well as for Ron. Yay!!!

I have posted this recipe before, as I make this dish quite often. Here is the link to my recipe
I have increased the amount of chicken to 2 lbs as both girls now seem to eat more meat...

Wednesday, May 9, 2012

Wednesday Taco Night...

was a huge hit and guess who ate meat and beans tonight? Yes, the bean lover Alena also ate meat and the meat lover Mia Rose also ate beans. Well, that's a first and you know what they told me? "Mama, you are the best cooker in the world!" it so made my heart sing :)

Today we also had Daiya cheddar style vegan cheese. Neither girl usually likes fake cheese - but oh my did they love this...So Taco's with beef, black beans, guacamole, fresh onions & tomatoes, vegan cheese and vegan sour cream. So tonight, I declare dinner success :)

Tuesday, May 8, 2012

Sunny Tuesday and Rice & Beans for dinner

Do I dare even talk about the beautiful sunshine we had again today?  It is wonderful, I can almost smell are playing outside while parents sit and relax on the front steps.  Look at my lovely family - all sitting on the front step...

Dinner was black beans & rice with avocado, and chicken breast.  A big surprise to me was that both girls finished their entire plates.  Alena ate her all of her chicken, our usual vegetarian while Mia Rose, our carnivore,  finished all of her rice & beans.  That was really the big surprise of the day :)  So here it is the picture of the dinner plate, and guess what the girlies will have for lunch tomorrow? Yes, exactly - rice & beans....

Monday, May 7, 2012

Lentil Soup - Linsen Suppe - on a warm spring day

Yes, to both; lentil soup and a warm day. I usually think of lentils more on cold days, when it's grey and misty but I also think of summer and camping. So really lentil soup is the all around comfort food :) Oh, and yes it true we had another beautiful day here in Portland. So let me just hope that I did not jinx it....

Do you want to hear more about the soup? Yes?! It is super and delicious. Easy to make it vegan - just leave out the Mini Bites.

- Splash of Olive Oil
- 1 onion chopped
- pinch of salt
- 3 carrots cleaned & sliced
- 3 (individual) celery stalks diced
- 1 leek, cleaned and cut into fine rings -> I use the entire leek just not the root :)
- 1 garlic clove minced
- 1 teaspoon Herbs de Provence
- Pepper to taste
- 1 C dried lentils
- 1 small can diced tomatoes & 3 cans of water
- Splash of white Balsamic vinegar, or red wine vinegar
- 1/2 lb of small smoked sausages (always double check the label)

1. Heat Olive Oil, then add onion with a pinch of salt. When onions are soft,
2. add carrots, celery, leek, garlic and Herbs de Provence. When vegetables turn bright in
color, and herbs are flagrant add,
3. Lentils, cannes tomatoes, and water. Bring to a boil, reduce heat, and cover. Leave at a
Slow simmer for about 30-40 minutes, or until lentils are soft,
4. Add splash of white Balsamic vinegar, and adjust Salt and Pepper to taste. Then
5. Add sausages - if using - and gently heat them in the soup.

Serve with crust bread!

Sunday, May 6, 2012

A Sunday with lots of sunshine... last - it has been raining for the last two weeks off and on. Probably more on than off, so finally today sunshine. A perfect day to play outside...Both Girls wanted to go to Jam on Hawthorne for breakfast and since we have not been out for breakfast in a long time. Vegan Chai Pancakes for Alena, and - new choice - scrambled egg with bacon for Mia Rosie.

At home it was time for me to play in the yard by planting tomato, cucumber, and zucchini starts, folowed by some weeding. The girls had one of Mia Rosies' classmates come over for a fun playdate. Look at my little Snow White and her friend...are they not super cute?

Overall fun for all which ended with dinner for all. Pasta with a vegetable-olive tomato sauce and Parmesiano Regiano....

Rhubarb-Meringue Kuchen aka Rhabarber Kuchen

What other cake says "Spring is here" like rhubarb?  No other, that I can think of.  Rhubarb - Rhabarber - reminds me so much of home. Rhubarb compote, rhubarb with vanilla...tangy yet sweet and so delicious!!!  So I was thrilled to find rhubarb on the Portland Farmer's Market this past week and just had to get some.  I promised Ron to bake this cake - he actually asked if I would make a pie but I had to remind him that I make Kuchen and not pie ;)

Here is the recipe for Rhubarb-Meringue Kuchen

You need
- 1 stick of Earth Balance or other vegan butter
- 325 gram sugar
- 3 eggs
- 50 gram corn starch
- 125 gram flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 1 teaspoon of lemon juice
- 1-1/2 - 2 lbs of rhubarb

1. Clean the rhubarb by peeling it and cut it into app. 1/4"pieces
2. Separate 2 eggs carefully. Reserve the egg whites.

Make the dough
1. Add stick of Earth Balance, 125 gram of sugar, 1 whole egg, 2 egg yolks, cornstarch, baking powder
    and flour to a mixing bowl. Mix thoroughly until you have a firm dough.
2. Preheat oven to 350 F
3. Spread dough into baking form, and top with rhubarb

4. Bake for about 30 minutes, or longer until dough is just slightly golden

Make Meringe
1. In a clean mixing bowl beat egg whites with a pinch of salt until firm
2. slowly add lemon juice, and sugar

5. Carefully spread meringue over the top of the cake

6. Bake for another 20 - 30 minutes, depending on your oven this could be longer or shorter until 
    meringue turns a little brown.


It turned out great, I really like rhubarb a lot so next time,  I will add a lot more rhubarb :)

Here is the link to my initial post for this recipe..


Related Posts Plugin for WordPress, Blogger...