Trimming

   Trimmed the hedges in front this aftenoon, now you can walk up the path without brushing against wet bushes. It wasn't as big a job as I had expected and the satisfaction of having it done is tremendous. There's still a bit to do. One of the bushes is still in flower and as the blossoms have a heavenly scent, I was reluctant to cut them back. So that will happen once they have finished blooming. I can't decide if the clippings can go in the composter but since it is half empty, here's my chance to see how well they degrade.

Before

After - so tidy!

 


After the Rain

   Got in some tennis this morning - it has stayed dry - but my bones are aching today so, after one set,  I was quite happy to join the crowd in front of the TV in the clubhouse. A marvellous match between Nadal and Djokovic - we were all but one rooting for Nadal who won after 5 exciting sets. The last one went to 10-8 as there is no tie-break in the final set of Grand Slams.

   Need to start trimming the bushes by my front steps as they are all but meeting over the path, but they are still a bit too wet. Will get to it tomorrow or Sunday. Tonight I am going to a reunion of teachers from a school I taught at almost 20 years ago. I'm not expecting to remember too many of the others as I was only there for one year but, what the heck, you never know who will show up at an event like that.

More Rain

   Raining now and the temperature is only 13C. I have had to fish out some winter clothes as it is so chilly.

   Went to the tennis courts this morning for the Thursday Social but only one other person turned up. It was very cool and windy but we hit for an hour which was all I could manage. . Tomorrow is supposed to be rainy in the morning so that makes it kind of "iffy" for any tennis then. However, I will go anyway unless it is pouring down. At least we can have a coffee and watch the French Open. It's the Men's semi-finals. Today the Women played for the final spots - Serena won easily but Maria had a much harder match. Their final goes on Saturday and I'm betting on Serena to take it.

   The Exec. committee of the SSCD group met this afternoon and we finalized the program and arrangements for our Christmas Dance and set the dates for next season's meetings. We are going full out to make the Christmas Dance a huge success as we have decided it will be the last. Numbers are dropping off each year and it is getting harder and harder to break even. But we are determined to go out with a bang. We have the hall and the band booked and have divvied up the jobs so that everything is organized well in advance. It will be a great night or we will die trying!

   The White Heather Ball is on Saturday and we have one last practice tonight to make sure all the dances are at least somewhat known. This one is out in Oshawa, but the meal is excellent, making it well worth the drive. I must remember to take my camera!

Rhubarb Recipes

   Now that  I can start picking my bountiful supply of rhubarb, here are two recipes that I have unearthed from my binder collection. These are recipes that I have gleaned from many sources and it is fascinating to read through them and remember where and from whom they have come. I even have one my daughter pencilled in when she was around 8 or 9, complete with creative spelling and one ingredient that is completely indecipherable, with the comment "Yum-yum!".

Rhubarb Fool

8 oz. fresh rhubarb stalks, trimmed and cut in in 1/2 inch slices
1/4 cup sugar
3 tbspns. orange juice
2 tbspns. Grand Marnier or other orange liqueur
1 cup low fat vanilla yogurt

Bring rhubarb, sugar and orange juice to a simmer over medium-low heat, stirring until sugar dissolves. Partially cover pan and cook until rhubarb is very soft, about 6 minutes. Mix in liqueur and refrigerate until cold, about 15 minutes.
Alternate layers of rhubarb mixture and yogurt in 2 large wine goblets or dessert dishes. Using a small knife, swirl mixtures together. Serve immediately or refrigerate up to 1 hour.

Rhubarb Bread

Loaf
3/4 cup packed brown sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 egg
1 tsp. grated orange zest
1 1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped rhubarb
1/4 cup chopped pecans (optional)

Topping
1/4 cup sugar
1/2 tbspn. butter, softened
1 tsp. grated orange zest

Combine brown sugar, buttermilk, oil, egg and orange zest in a large bowl. Mix well.
Combine flour, baking soda and salt. Add to sugar mixture, mixing until smooth. Fold in rhubarb and pecans. Spread batter in a greased 9 x 5 inch loaf pan.
Prepare topping by combining ingredients with a fork. Sprinkle over batter.
Bake for 55 to 60 minutes at 350 degrees F or until a toothpick inserted in the centre comes out clean. Cool for 15 minutes in the pan then turn out onto a rack and cool completely.