Here is that rhubarb-butterscotch sauce I was telling you about, in the making. I'm leading with the pretty photo, and the result you can see at the bottom of the post.
Baked goods! This was a first experiment in pizza dough. The first one was cooked up the next night, and the second one frozen for later use. It was the 'next night' instead of 'that night' because it's really difficult around here to get much done in one night. These days work is pretty busy, so I have a window of about 3 hours at home in the evening before I start thinking about sleep! So: crust one day, topping the next.
And here is the result of the rhubarb butterscotch! Most of the rhubarb available was greener than red (nothing to do with ripeness, just variety), and so it doesn't pack a visual color punch, but let me tell you, even cooked down with sugar, it packs a tart wallop! Hence all the Greek yogurt lurking under the granola- doing battle with the tart topping!
Finally, another baked good: sodabread! After much perusing of recipes and articles arguing about traditional (no seeds, nuts, fruits, or other) vs. new-fangled (caraway seeds, raisins, sugar, eggs and other luxuries) added, I decided to go traditional. This isn't the first time I've made Irish sodabread, but it had been a long time. It was delicious: dense but not too crumby, toothsome (whatever that means to you), and heartily satisfying, epecially with a pat of good butter on top. Also good toasted. How resourceful Irish women were!