For Celia – whose delightful In My Kitchen posts inspire many a blogger.
A basket of sourdough made with French flours, a gift from my sister, a plate of salad, some champagne pink yorkshire rhubarb with home made yoghurt. Two new and exciting bags of German rye flour and a box of Mozart Kugel from lovely Mandy who eats my bread with great enthusiasm and replenishes the store cupboard when she goes back to Germany from time to time.
Zeb Bakes 
What a lovely spread Joanna – and interesting flours too. Celia’s posts are always inspiring (as are yours!) and I’d join in if I had anything interesting in my kitchen. I don’t!
Other people’s kitchens are always more interesting that one’s own. Celia has amazing homemade marshmallows growing in hers… and you always have fabulous cakes… :)
Can I come for lunch?
Sure :)
Look at all the wonderful things on your table, Jo! Thanks for the mention, and for posting such lovely photos for us. You always have such interesting flours to play with! :)
And C, I think everything that comes out of your kitchen is interesting!! :)
Might have to try making marshmallows, B bought gelatine before Christmas, though I am not quite sure what for…. natural fruit juice jelly I think…. Glad you like the pics :)
I want to come for lunch, too!
The bread!
The salad!
The rhubarb!
AND the company!
I’m making a roast pork with liquid smoke and Hawaiian salt rub for dinner and hopefully left overs for lunches this week. Which means I need to make some semolina BBQ buns, too!:)
I make more man food than salads in the winter.
Although my son loves to share in beautiful green salads with me, my husband is always looking for his meat and potatoes!
I’d be delighted ! Virtual lunch parties – what fun – can I join you for dinner? I’ve never experienced liquid smoke :)
Please do!
Liquid smoke is NOT one of my favorite elixirs but for Kalua pig without an imu ( an underground sand pit for roasting) – it is kind of a necessary evil.
I do the cooking in a crockpot on low and although the flavor is not exact, it is acceptable for Ohio in the mid-winter! :)
What a table full of excitement you have there! Everything looks delicious. My youngest has discovered a taste for rhubarb…it’s nice to have a rhubarb eating ‘buddy’! :)
Have you ever tried ‘forcing’ rhubarb? It’s a Yorkshire speciality. I am sure that somewhere in Australia there is a dark shed with rhubarb pots in it….
http://www.yorkshirerhubarb.co.uk/ and here is a chef talking in loving tones about the pink sticks that apparently come from Siberia originally !
http://www.vickery.tv/vtv01/index.php?option=com_content&view=article&id=86:oldroyds-rhubarb&catid=22:taste-of-brtitain&Itemid=49
When you make jam with it, some people say it tastes like strawberry jam and apparently it gets used to make strawberry jam substitute, strange but true!
Hmm! This is fascinating, thankyou! I haven’t seen or heard of this until now…. the harvesting looks almost sacred. I don’t know if I have what it takes in me to give it a go, but I’ll surely be keeping an eye out for it on my travels! I imagine it would taste divine!
Maybe a gap in the Australian market – ‘forced Bush Rhubarb’ ????
I can tell just by seeing it that your yogurt/yoghurt is the whole milk kind – I have taught myself -quite successfully- to switch from whole milk to skim for most general purposes. But not for yogurt – I simply must have the rich mouth feel of whole milk yogurt! – and it tastes better too.
For whatever reason, it’s almost impossible to find whole milk yogurt in America’s big groceries – I buy mine at the health food store – and yet skim milk does not sell well in the big groceries – ??? We are a strange people.
Can’t get anything past your eagle eyes Doc! I have skimmed milk in Indian tea and in all coffee, but for yoghurt I use full fat/wholemilk organic milk (3.6% fat) , and have found a long life organic variety called Moo (sic) which means that I can make the yoghurt without doing the heating up and cooling down thing that you have to do with ordinary UK pasteurized milk. I add a little dried milk powder too which the culture uses to make the yoghurt thicker.
I suspect the yoghurt in the grocery stores which is made with skimmed milk is also made with milk powder which is lo/non fat, but I figure that 3.6% fat is actually not that much fat, compared to say, butter, or milk chocolate, or a bag of chips (fries I think you call them). So I am with you, full fat yoghurt every time. Do you really not get any of that imported Greek yoghurt or Greek style yoghurt in Oregon? We get it here, lovely stuff!
Somehow that bread looks like French bread. What a gorgeous colour that rhubarb is. I’ve never eaten forced rhubarb – keep meaning to force some of our own, but have never managed to get around to it.
What a lovely thing to say Choclette, I think it’s like French pain au levain – that’s what I was aiming for. Thank you :)
The Yorkshire rhubarb is expensive, I know, but I love its beautiful colour and it is much more delicate in texture than the garden variety. If you put it in muffins a little goes a long way too. I was thinking maybe make some rhubarb and vanilla jam as well…
I love rhubarb. We mostly get it here in the cooler months, I don’t believe it grows in coastal Queensland, but does grow in the hinterland. I sometimes roast it in the oven in a deepish dish with strawberries, a little orange juice and a crusting of brown sugar. Sometimes I put a mostly crushed-nut crumble on it, mixed with rolled oats. I had to smile at the notion of forced rhubarb. I wondered if that is what it would take to get my grandson to try some i.e. plonk him in a dark shed in Yorkshire – us desperate grannies are a scheming gang and will try almost anything. PS, What’s Mozart Kugel? If I won Lotto – lots of Lotto – I would do an Oprah and hire a jetliner and gather up all the bloggers and we’d visit each other, all over the world, for laughter and lunch and learning.
Jan, I wonder if rhubarb is something that one comes to like as one gets older, like spinach and other bitter/sour foods. I think your oven roasted rhubarb sounds wonderfully good. I more prosaically stew or poach mine, similarly with orange juice and sometimes slivers of fresh ginger or maybe the stem ginger in syrup, adding a spoonful of the ginger syruip instead of sugar. I hope you had a peek at that video link in my comment to Christine. There’s something very otherworldly about that pink rhubarb growing in the dark with its lurid chloropyll deprived leaves.
Yes, lunch, anytime, anywhere :) Lovely!
I did go back and have a look at that – I agree, it is quite other-wordly, especially with the candles. I almost felt sorry for it – “lurid chlorphyll deprived leaves” – makes me think of Day of the Tryffids – imagine being done in by a large piece of Yorkshire rhubarb!