The blog party is confirmed for Saturday, 16th August. You're welcome to come and to stay over - but if you're staying more than a couple of nights, it would be better to make it the week leading up to the party please, as I'm keeping my options open for the second half of August!
All posts have been transferred to razorbladeoflife.co.uk and I normally blog there. However, it isn't available at present, so I'm back to blogspot If you want to email me, my address is on my profile.
However, I am not interested in sponsored posts, reviews or any commercialising of this blog, which I write entirely for pleasure, so please do not write and ask.
Did he make your Rhubarb Crumble Z?
ReplyDeleteI'd say he made my custard cream, but that sounds strangely vulgar, so maybe I'll just smile demurely.
ReplyDeleteOh, and welcome, Rog. Lovely to see you.
ReplyDeleteAre you sure it wasn't four and twenty blackbirds?
ReplyDeleteNot even a single wren.
ReplyDeleteRhubarb crumble and custard? That's a new one on me. But, hey, if it gets the cook a kiss, I'm willing to bake it. Good on ya.
ReplyDeleteIt takes peach pie to have that effect here.
ReplyDeleteAn egg custard and hubby will do anything I ask!!
ReplyDeleteWelcome, Betty. I don't suppose you have rhubarb in Arizona. It is a vegetable eaten as a fruit, thick edible stalks that are cooked with sugar and made into a pie or crumble (a crumble topping is like pastry without liquid added so that it doesn't hold together but is simply sprinkled in a thick layer on the fruit) and baked. Or can be eaten stewed, as a fool or whatever. It's quite sour and usually can't be eaten without sugar.
ReplyDeleteD'you know, I've never eaten peach pie. I poach peaches though. Yummy. And LOM, so would I.
Custard love?
ReplyDeleteYou creep! Anything for a snog!
ReplyDeleteI'm not really here, so couldn't possibly comment. Back tomorrow.
ReplyDeleteNice one, Pat. And yes, John -have I not the right attitude to life?
ReplyDeleteWelcome back, Dave, in anticipation.
I do like a good sprinkle of brown sugar on the top of a crumble, with the oven cranked up for the last 15 minutes or so to caramelise it as the fruit bubbles up around the edges and they meld together...
ReplyDeleteMm, a bit of food porn there, Ad, in the best possible way.
ReplyDeleteRhubarb is often combined with strawberries in a pie in the US. Some cut it up and cook it with sugar. We grew it when I was young and once I made the mistake of tasting a raw stalk. Once!
ReplyDeleteA bit tart, isn't it? At least you didn't make the same mistake as a friend, as a little girl, who ate the leaf and ended up in hospital.
ReplyDelete