05 August 2005


my friend cindy can't make it to either retro food parties, but, in solidarity, she made a sandwich loaf. it's like a pug: so ugly, it's beautiful:

it should be an inspiration to us all.


Anonymous Anonymous said...

that is so perfect -- of course, depending on what you are wearing, brown olives and drained pimentos might be more appropriate

6:03 AM  
Blogger jammies said...

are swiss chard and rhubarb the same thing? looks like it, but a 20 second google search did not sufficiently answer my question. and my motto is: if google can't help me in 20 seconds or less, deepfry can!

4:08 PM  
Blogger Deepfry said...

rhubarb and chard are very very different things. rhubarb=red stalks good in pie with strawberries. chard=leafy greens good in stirfries and salads.

4:41 PM  
Blogger jammies said...

thanks deepfry!

i'm still confused.

mine has red stalks and is good in the soup i made. the soup recipe (provided by the csa to which i belong) called for chard. they put the recipe ingredients in bold that they just sent in your package. so i assume they sent chard. and the rhubarb-looking thing was my best guess.

this is quite a mystery. but it's a tasty mystery.

10:09 PM  
Blogger Deepfry said...

chard is a leafy green with a red stalk in it. rhubarb is just a stem...no leaves. i imagine that rhubarb would not taste good in soup. it's tart.

2:15 PM  
Anonymous Anonymous said...

rhubarb does have leaves when it grows, eg but I've never heard of anyone eating them.

11:55 AM  

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