Funny, the state capitol in Baton Rouge gives
that same impression, even though it was designed
(by my former committee chairman Lee's grand-uncle)
to be grand and ostentatious. The bullet holes in
the elevator lobby likewise add to the atmosphere.
Never been to that building. Is that where Huey Long was shot?
You haven't missed much. And yes, that's the source
of the holes.
Of course, the search for the almighty dollar
results in strange bedfellows at times.
Quite so, as it seems to be more and more in the forefront of the
news.
Sad!
Very; and it doesn't seem to end, no matter which party is in "power".
It seems more to do with the values or lack thereof
of those who go into the business than with the real
or publicized values of the parties and institutions.
We needn't go too much farther down this road.
ML> To me, rhubarb is high on the list of "It was a
brave [person] who first ate a [fill in te blank]"
- a lot of strange sea creatures, such as squid,
lobter, and shellfish, but in these cases the
aroma and taste deny the ugliness that the eye
sees. Rhubarb untreated has much less taste
appeal, though its appearance is not unpleasing.
It was in my dad's gardens since before I was born; I grew up eating
rhubarb every spring. Most of the time it had enough sugar to keep the tartness to a reasonable level but the times we were given a fresh from
the garden (but washed) stalk to chomp on, it was enjoyed. We were
I've heard about people using salt rather than sugar
as the contrasting taste.
always cautioned not to eat the leaves tho.
Properly treated, with the canonical boiling in multiple
waters, the leaves would probably become okay. The French,
some of them, anyway, have always eaten the leaves. They
may have got oxalate problems, though.
Honey Roasted Rhubarb Greens Salad
categories: side, main, misnomer, crackpotty
servings: 4
2 c chopped rhubarb
3 Tb raw honey or to taste
1 Tb balsamic vinegar
4 c leafy greens (kale, spinach, arugula)
1 shallot, chopped
1/2 c shredded carrots
3 to 4 Tb roasted sunflower seeds
3 to 4 Tb pumpkin seeds
Coarse sea salt, to taste
Black pepper, to taste
2 Tb extra virgin olive oil
1 organic lemon, juice of
2 Tb balsamic vinegar, for dressing
Preheat oven to 450F, and line a baking sheet with parchment
paper. Chop the rhubarb stalk into slices about 1/3" thick.
In a large bowl, toss rhubarb with raw honey and balsamic
vinegar. Place the rhubarb on the baking sheet flat, and
roast for 8 to 10 min. Also, roast the sunflower seeds
in the oven for 5 to 7 min.
In another bowl, toss the washed greens, shallot, and
carrots. Divide them into two bowls. Place half rhubarb
on top of each salad and add sunflower seeds, pumpkin
seeds, sea salt, and black pepper onto each salad.
For the dressing, add olive oil, lemon juice, and
balsamic vinegar.
Doctors Health Press
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