Chicklettes

The Chickies are getting SO BIG! However, sad to say: turns out one is a rooster. I had already contemplated what I was going to do with a rooster if I ended up with one. Well, maybe not exactly what I was going to do but whatever it was it involved not keeping it. BUT....

He's the nicest, sweetest, gentlest (need I mention quietest?) one of the lot. He will gladly hop right up into my hands and perch on my arm. He will snuggle up on my lap and lay down for a nap. Oh, I'm so torn...Jason keeps reminding me they are food and not pets, but just look at them! You try telling any Polly Ana with half a heart beat you want to kill that soft little fluff ball that thinks you're it's mother and well...it's just not gonna happen. That being said, anyone know of what I can do with a rooster or where I can send it that they won't give it the 'ole Anne Boleyn?

They do this really cute thing when I take them outside in the sunshine - they half lay/half fall down onto one side and spread their little wings out. It's the funniest thing I've ever seen! I had two perched on my arm doing just that. What a sight to see! I was tickled pink. I will definitely have more pictures to come soon. I actually took these pictures last week and they already are so much bigger! Their feathers are just popping out of them as fast as you can blink.

Until then, chirp chirp and peep peep!

Devonly,

Yours

The Wind Beneath My Soul

A cool spring breeze whistled through the house this evening, dancing sunshine across my neglected piano. There was laundry to be done, dished to be put away, and a never ending list of things to do. But the ache of forgotten chords drew me in.

My tired and warn fingers flew across the soft, cool white keys as my heart soared and wept with music that sings my soul. Music that has known so much sorrow, joy, suffering, and hope.

My fingers grew tired and sore, and the cool breeze turned them icy cold. But still I kept playing. Like two lovers being reunited, my piano embraced me and I fell hard on it's shoulders.

You feel like home.

Devonly,

Yours.

Rhubarb Crisp

I have never actually cooked with rhubarb before, it seems quite intimidating to me actually. I never know if I should cook it sweet or savory, if it is a vegetable or a fruit? This year, however, there have been piles of it placed next to the juicy cartons of strawberries and instantly the combination makes me want a fruity crisp. My first attempt at making this crisp involved strawberries, and it was a disaster. I couldn't tell if it was the "compote" ingredients I used to cook down the rhubarb, the strawberries, or the fact that I accidentally doubled the amount of butter necessary for this amount of topping. Either way, the second batch was much more successful so I'll just give it to you straight. I tried it out on my friends, and it was passed around the table and devoured in minutes flat.

This is a little tart, so you can always add more sugar to your taste, but I actually really emjoy its tartness. Serve with some vanilla ice cream or lemoncello, and you've got a spring dessert that is worthy of company!

You will need:

About 1 lb. rhubarb stalks (8 stalks), leaves and ends trimmed

zest and juice from one lemon

1/2 cup sugar

1 tsp. vanilla extract

1/2 cup old fashioned rolled oats

1/2 cup + 2 TB Bisquick

1/2 brown sugar

1 tsp. cinnamon

1 TB ground flax seed

1 TB wheat germ

1/2 stick (1/4 cup) butter, melted

Preheat the oven to 350 degrees.

Cut the rhubarb into 1/2" slices and combine with lemon zest, lemon juice, sugar, and vanilla extract in a saucepan over medium heat, stirring occassionally until rhubarb is tender but still holds its shape, about 10 minutes. Set aside and let cool.

Combine the oats, Busquick, brown sugar, cinnamon, flax seed, and wheat germ in a bowl and mix to combine.

Pour the rhubarb into an 8x8" baking dish, or other very cute baking dish you may have. Top with the oat mixture and pour the butter over the top. Bake for 20-30 minutes or until crust is nicely brown and juices begin to bubble up from the bottom. Let cool and serve warm or at room temperature.

There's nothing like baking with in-season produce and enjoying it at it's peak! Hope your family loves this as much as mine did.

Devonly,

Yours