Citrus Roasted Rhubarb

I've been distracted a bit lately, which is why my posting schedule has become a bit erratic and my head has been somewhere else for awhile. My city, Bismarck, ND, is flooding. We only had a few days warning before the water level began to rise. There is a lot of confusion and fear about what will happen next.

The Missouri river runs between the two cities of Bismarck and Mandan in North Dakota. As the water in the river rises, both cities are scrambling to save homes, businesses, and, perhaps most importantly, access to roads to reach these threatened areas of town so we can attempt to save them. Sandbagging stations have been set up around town, major roads have been closed to allow access to trucks hauling dirt and sandbags, and volunteers are in short supply. The weather is cold, rainy, and wickedly windy, which only helps to kill the spirit of those trying to save their homes. My home is safe, but many aren't.

We received news today that we need 4 million sandbags by Thursday, an outstanding amount for our small town of 80,000 people (if you just so happen to have a few million lying around in your backyard, could you please send them our way?). Over 4,000 people have already been displaced and the number is growing. Even those not directly in the line of fire still have to fear ground water finding a way in their homes through their already plugged drains. The outlook feels bleak.

The flood is estimated to continue for the next three months and, despite the estimates, no one is really certain how much the water is going to rise in that time. Three months of people displaced from their homes and most of their belongings. Three months of stress on not really knowing what is going to happen next. Three months of worrying if the dikes and sandbags will hold and save our city.

Yesterday I spent the day sandbagging to try to save my great uncle's home. I helped fill hundreds of sandbags and moved around at least a thousand on my own. It rained. It was cold. My back ached and my arms were sore. It was my 23rd birthday. Despite all of this, I'm not sure I would have (or could have) spent the day another way.

We tried to build a wall of sandbags 5 feet high and 5-6 sandbags deep. We can only hope it holds and the water doesn't find another way to get in. After helping sandbag just one home, my back could tell you just how exhausting it is and my arms could tell you how hard it is to lift another sandbag after you'd moved a thousand. It's even harder to imagine there are hundreds of homes that need just as much help as this one.

For now, we can only wish for the best and hope the flood outlook turns a little less bleak and a little more bright in the coming days. If you live in the city or nearby area, I urge you to get out and help volunteer. There is so much work to be done and so little time to do it.

I would like to congratulate Leah O and Sara on winning the vintage aprons*! I truly have the best followers. All of your wonderful comments continually inspire me to get back in the kitchen and keep creating delicious food. I can't wait to share more recipes, stories, and photographs with you over the next year. Thank you for being awesome!

*The winners were chosen by a random number generator (aka my sister).

Citrus Roasted Rhubarb is a subtle and understated way to enjoy rhubarb. So often rhubarb is paired with strawberry (like in this Strawberry Rhubarb Lemonade) or buried deep within breads and crumbles, but rarely is it enjoyed on its own, for its own merits. Rhubarb is a tart fruit, true, but when roasted in freshly squeezed orange juice, a hint of vanilla, and a dash of sugar, the flavor of the rhubarb really shines through. Serve this rhubarb drizzled in leftover juices from the roasting pan. This is truly a different way to enjoy this fruit.

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Orange Scones

I can't believe this is my 100th post. I've shared 100 recipes, 100 stories, and well over 100 photographs with you. It doesn't seem like it can be possible! I want to thank all of you for your advice, comments, and inspiration to keep finding new things to bake! Thanks for sticking around so long. You, dear reader, make sharing my life and recipes worthwhile.

To celebrate, I decided to tackle a pastry that has alluded me for a very long time—scones. I have never made a successful scone (this is my shameful secret). Some people are afraid of making macarons or croissants. I'm terrified of making scones. I tried to make chocolate chip scones (on more than one occasion), but they turned into inedible, tasteless rocks the second they popped out of the oven. I made pear scones that were so awful I could hardly stomach a bite. I tried buttermilk scones that were so dry even jam couldn't save them.

The list goes on.

In my efforts to make an edible scone, I brushed up on the different types of recipes. I learned there are two different types of scones—the American scone and the English scone. The American scone tends to be larger, drier, and much sweeter than its European counterpart. The European scone is often light and flaky like a biscuit and barely sweetened. With my history of bone-dry scones, I thought the European method might be just the ticket for me.

I was right. This recipe right here produced my first successful scone. They aren't just edible; they taste fantastic. I've had two taste-testers ask me for the recipe already.

Consider my fear of scones conquered.

These orange scones are bright and full of citrus flavor. The scone is moist, light, and flaky. I would say the texture is somewhere between a biscuit and American scone. The orange flavor really shines through on these scones. I would recommend glazing them because it helps to balance out the lightly sweetened scones. I think these scones are a little reminder that spring is on its way.

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30 Second Sangria

After a long, miserable day at work, I don't feel like doing anything. I don't feel like making dinner. I don't feel like doing dishes. Sometimes, I don't even feel like eating. All I want to do is zone out in front of the television, involve myself in someone else's life, and forget about my own reality for a moment or two.
If you've had a particularly bad day, and you're like me, you might just need a drink. A sangria, perhaps? After the first drink, the cares of the day start washing away. After the second, making dinner might not seem like such a bad idea after all. And after the third drink? Oh, you'll be feeling mighty fine by then.
Although this isn't a traditional sangria, for a quick fix it can suit your needs just fine. This certainly doesn't taste like a simplified sangria; it tastes really good. This is not the ocassion to bring out the fancy wines. For this sangria, you'll want a cheap wine, something in the range of $7-8 dollars. If you spend anymore than that, it will be a waste. As a poor college student who can't afford fancy wines, this sangria is just perfect.

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