V is for Variety and
O is for Old-fashioned
Welcome to the Vegan Month of Food (VeganMoFo) I intend to post 20 times during the month of September – all about vegan food. Check out the gals who organize the project here, and search out other fantastic vegan bloggers. I decided on the theme of “V is for Variety” because, honestly, once I quit the chicken breast – my food choices exploded! Join me!
Some old-fashioned things are great, like this Rhubarb
Butter. My grandmother’s Apple Butter will never go out of style either. Handmade
quilts are another old-fashioned thing that I will never tire of. I love the
feel of layers of quilts on my bed in the middle of a cold Michigan night. Sunday
dinners, roaring fires, board games, tomato sandwiches, singing around the
piano, homemade pasta, reading out loud to someone, neighborliness: these
simple things top my list of great old-fashioned stuff.
Other old-fashioned things need to go away: film cameras,
record players, red food coloring, eating so much meat (there, I said it), saying
‘groovy,’ cream of mushroom soup from a can….the world is just filled with so
many great and new items, why settle?
Here’s one old-fashioned thing that we MUST say bye-bye to: the homemade laundry soap recipe I shared a few weeks ago. Yuck! It doesn't work, it leaves clumps of
soap on the clothes, it never dissolves, and it was not good for anything – not
even rags. (I decided not to delete the original post, because it includes a
great picture of my little puppy, Cabby, who we recently lost – I cannot bear
the thought of deleting her!!)
My advice about old-fashioned things? Quit the soap. Make
the Rhubarb Butter.
Rhubarb Butter
Here’s what
you need:
6 cups
chopped rhubarb
½ C water
1 C white
sugar
1 C dark
brown sugar
1-1 ½ t
cinnamon
3 pint jars
Here’s what
you do:
Place chopped
rhubarb and water in food processor and process until the rhubarb is in tiny bits.
You might want to do this in batches.
Place
rhubarb and all its juice, sugars and cinnamon in a heavy bottom pot. Simmer
and stir until thick. I like mine pretty thick, so I cook it until a spoon
scraped on the bottom of the pot actually parts the butter in two. You must babysit the butter while it’s
cooking so it doesn’t scorch. It goes from runny to thick pretty quickly.
Spoon butter
into 3 clean pint size canning jars. Wipe the rims of the jars clean with paper
towels and seal with new lids. Carefully lower jars into simmering water, using
rubber tongs or special canning tongs so you don’t drop the jars.
Process in
boiling water for 10 minutes, remove and wait for the ping which tells you the
jar is sealed.
sounds delicious!!!
ReplyDeleteI actually remember that soap -- horrid stuff.
ReplyDeleteI really, really wanted to love that soap....just couldn't do it! horrible!
Deletewow, rhubarb butter is something i never would have thought of! it does sound very old fashioned. :)
ReplyDeleteYum! Rhubarb is so underused!
ReplyDelete