Food for thought this Memorial Day

   This Memorial Day holiday we are on the road riding our motorcycles, not cooking, in Washington, D.C., with Rolling Thunder, a group of advocates for all America's armed forces nationwide and seeks to bring POW/MIA issues to the political forefront. Estimates vary, but as many as five hundred thousand motorcycles roar down Constitution and Independence Avenue in formation  showing support for those who have served and are serving in our military today. It is impressive to see the thousands of on-lookers crowd along the sidewalks and curbs to salute and wave to the riders who have taken their holiday to come to Washington to speak for those who cannot.

 For those readers who have family members that  are serving or who have served this country, thank you for your service........

Rhubarb Sangria

Not in my wildest of dreams did I ever think to add rhubarb to my repetoire and list of exotic cocktails, but guess what?And how very refreshing it is! I should clarify that by saying if you happen to enjoy rhubarb.

I have been reading a lot of recipes which include rhubarb and there are many floating around this time of year. My mother and grandmother grew rhubarb, but it was consumed strictly for pies, jams and chilled soups. They both would have enjoyed this drink.....cheers!

Rhubarb Sangria

1 C. sugar

3/4 C. water

1 bottle of sparkling rose-have it in the grocery stores

5 oz. of brandy

1 C. of red wine

2 t. lime juice

3 large stalks of rhubarb cut into 3/4 inch sections

1 t. vanilla

1 T. powdered sugar

Begin by cleaning the rhubarb stalks-chop and setting aside. Bring the sugar and water to a boil until the sugar has dissolved. Add the rhubarb.Let the rhubarb sit in the sugar solution for 5 to 10 minutes.Watch that it doesn't become too soft. Add the brandy, red wine, lime juice, vanilla, powdered sugar and stir vigorously in serving pitcher. Add the sugar water with rhubarb. Now add the sparkling rose wine at the last minute. Pour into glasses filled with ice and garnish with fruit.

Springtime in NYC

I really had not planned to be in New York for the weekend, but it turned out to be one of the best I have had in years. The rain stopped, the sun decided to pop out and people began filling the walkways and aisles. Their carts and baskets were overflowing with the produce and spring delicacies brought in from NY and a few other surrounding states.

The vegetable pictures are from the market located at Union Station. The variety of vegetables ranged from wild arugula to wild ramps with their beautiful flat broad leaves to mushrooms and French fingerling potatoes. There was no shortage of anything. I only wished I was having a dinner party that weekend ~ everything I would have needed was right there in front of me! The asparagus was piled high and beautifully displayed tempting every "passer-by- er". Home-baked pies and breads were also in abundance. Did I mention the cheese and fresh butters? For a brief moment I thought I was in France~ New York City, you were beautiful this weekend.