Katie, if you want some, call and tell me when you want to come get it or whether I should drop it by or bring it to DallasCon.
Posted by ElJay (Member # 6358) on :
*blush*
Glad it made it. Hope you enjoy!
Posted by ketchupqueen (Member # 6877) on :
Actually, my husband reminded me that I'm supposed to be sharing pie, and that it won't last until Fri. if I make it today. So no pie today. Tomorrow I get to make pie.
But after I finished cleaning and bagging the rhubarb and stowing it in the fridge, I was left with two stalks that had accidentally had some skin pulled off and so couldn't go with the others. So they're microwave-stewing with some sugar and a little water right now to make a sauce to go over some vanilla ice cream. Posted by Papa Moose (Member # 1992) on :
<Admittedly double-checked to see if this was posted by Kwea.>
Posted by Primal Curve (Member # 3587) on :
quote:A kiss for ElJay
Oooh. Playing with fire, are we? Posted by ElJay (Member # 6358) on :
kq, somehow I thought I sent you enough rhubarb for more than one pie. Posted by ketchupqueen (Member # 6877) on :
Yup, by my calculations, once the stalks are chopped off, enough for 6. Probably not all of it will go for pies, though, and a third is for Katie if she wants it. But I'm supposed to be dieting and stuff. So I'll make two pies tomorrow and see what happens. Although... *takes mental count of people who will be at DallasCon* Maybe I should make three, and have two crusts in the freezer for my own pie next week.
Posted by ketchupqueen (Member # 6877) on :
(I actually just put my rhubarb sauce over strawberry frozen yogurt, which I had forgotten about. It has been so long since I had rhubarb! Thank you thank you thank you!)
Posted by Farmgirl (Member # 5567) on :
eeewwww! girls kissing girls!!
FG
Posted by ElJay (Member # 6358) on :
You're welcome.
Now I just hope it's still good when it's time to send Shan a box...
Posted by ElJay (Member # 6358) on :
Hey, FG! Posted by Shan (Member # 4550) on :
*drools in anticipation*
Edit to add: Drats! Did it again. It's for Nathan, Nathan, Nathan, Nathan . . . . *sigh*
*grin*
(Edit #2 for actually misspelling the lad's name! See what the idea of rhubarb does to me!)
Posted by ElJay (Member # 6358) on :
*giggle*
Posted by katharina (Member # 827) on :
Oh, yay! Yes, I definitely want rubarb. I'm busy for the next three nights, though, can I get it from you at DallasCon?
Thank you ElJay!! Posted by ketchupqueen (Member # 6877) on :
It should be safe, dry in bags in the crisper in the fridge. Do you want a third of what I had (enough for about two pies-- at least if you use the standard 2 cups per pie), or less, or more? My total cost was $8.07, so I'll calculate your cost as a percentage of the shipping.
Of course, you're making us breakfast Sun. morning, so maybe I shouldn't. Posted by Kwea (Member # 2199) on :
I am suprised it travels so well, but then again I don't know how close you all are to each other.
I remember when we use to grow reubarb it never kept more than a day of two.
Then agan, maybe we were spoiled, as we could always just go cut some more.
Rubabrab never dies, really. My dad use to run it over with the lawnmower, and we would just get even more the next year...
Kwea
Posted by ketchupqueen (Member # 6877) on :
Well, the ends are a little dry, and the bulby part had turned to slime. I just removed all the slimy parts, made sure they were dry, and stuck them in the fridge, where they'll keep a few days. The ends will need to be chopped off, so there'll be a little wastage, but not much. It's in at least as good condition as what we can get in the stores, when we can get it, if not better. And the stuff in the stores, grown further south than this, has a different texture most of the time. But that's a moot point, as there's none in the stores this year, anyway. So I'm happy to have anything, but short answer, yes, it travelled pretty well. Posted by ElJay (Member # 6358) on :
I lied to the post-people. "Is there anything fragile, liquid, or perishable?" "Um, no. Posted by ketchupqueen (Member # 6877) on :
If you say "perishable", or "fragile" they just stamp it. You can't ship liquid, but the others are okay. Posted by rivka (Member # 4859) on :
Speaking of getting things at DallasCon . . . Katie, are you done reading that book yet? Or were you planning to keep it until next summer? Posted by ketchupqueen (Member # 6877) on :
Also speaking of getting things at DallasCon... Katie, remember my book this time, please, or at least have it out when we go over there.
And also, Rivka, I sent you a begging e-mail. You're the best?
Posted by rivka (Member # 4859) on :
Received and replied.
Posted by ketchupqueen (Member # 6877) on :
Thank you!
Posted by ketchupqueen (Member # 6877) on :
I made two more rhubarb pies today...
Posted by Primal Curve (Member # 3587) on :
They had rhubarb in the grocery store today. It was right next to strawberries. Muhaha! The joys of living in the midwest. Posted by rivka (Member # 4859) on :
*thwaps*
Posted by ketchupqueen (Member # 6877) on :
rivka, have you gotten ElJay to send you any yet?
Remind her not to tell them there's produce in it if she doesn't want it confiscated on its way into CA.
Posted by rivka (Member # 4859) on :
No, I haven't. It won't get here.
CA Customs takes produce veeeery seriously. And they have dogs.
Posted by ketchupqueen (Member # 6877) on :
Dagnabit.
We'll bring you some if we move out there. We'll go across the border where there's no checkpoint (Jeff knows where it is).
Posted by Theca (Member # 1629) on :
Wait, wait, wait. Homegrown American produce can't cross the border to California? I thought customs was about imports and exports to a country, not a state Posted by rivka (Member # 4859) on :
California has had really bad infestations of insects and fungi accidentally imported from other areas (medflies, and I forget what else). Therefore, in the past 10-15 years, they have gotten progressively more strict about keeping uncleared produce OUT.
We import plenty of produce -- fruit from Chile, vegetables from Israel and Mexico, and I don't know what all else -- but it has to be cleared by the CDFA.
Posted by ketchupqueen (Member # 6877) on :
CA is paranoid about things disturbing their ecosystem, especially since so much of the economy depends on produce. Because of geographic isolation, there are border checks to make sure that no fresh produce enters the state without its health and bug check (meaning no home-grown produce or stuff you bought in the market in AZ) and they also check cars coming from Michigan for some kind of woodlice that threatens CA's orchards or something.
However, I happen to know that ElJay's rhubarb is entirely bug-free, and we would ensure it stays that way all the way into Rivka's kitchen.
Posted by rivka (Member # 4859) on :
quote:Originally posted by ketchupqueen:
However, I happen to know that ElJay's rhubarb is entirely bug-free, and we would ensure it stays that way all the way into Rivka's kitchen.
Keep in mind a lot of these pests are not visible to the naked eye.
OTOH, neither Minnesota nor rhubarb appears anywhere I can see on the current list of forbidden fruit. Posted by ketchupqueen (Member # 6877) on :
Exactly. Plus, we would scrub it extremely well before bringing it; we don't want CA being destroyed any more than the CDFA does. Posted by ElJay (Member # 6358) on :
You really think it would survive the trip in the mail -and- the drive?
![[Kiss]](graemlins/kiss.gif)
! My rhubarb came! ![[Party]](graemlins/party.gif)
![[Grumble]](graemlins/grumble.gif)
So no pie today. Tomorrow I get to make pie.![[Big Grin]](biggrin.gif)
![[Razz]](tongue.gif)
![[Wink]](wink.gif)
![[Smile]](smile.gif)
Although... *takes mental count of people who will be at DallasCon* Maybe I should make three, and have two crusts in the freezer for my own pie next week.
![[Group Hug]](graemlins/grouphug.gif)
![[Confused]](confused.gif)