Yum!: inspiration

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 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
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
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
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
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 said...: rhubarb does have leaves when it grows, eg but I've never heard of anyone eating them.; 11:55 AM