Steve and I drove across the Highland Park Bridge to Joan’s for dinner. You’ve seen Joan’s spools of thread and checking out where she used to teach.
Since I went out of town on my birthday, we made a plan for when I would be back in town and when we could get together
Joan made James Beard’s recipe for Lahma bi Ajeen. The fresh tomatoes, cucumber and peppers,Baba Ganoush, Hummus, Yogurt Sauce with Fresh Dill from her garden, and wonderful olives.
The Lahma bi Ajeen recipe from Beard on Bread cookbook (A well used page)
Buttermilk Pound Cake from World of Baking by Delores Casella topped with fresh rhubarb sauce. Rhubarb from Joan’s garden- we ate outside.
Thanks for a nice dinner and good conversation, Joan. Everything was delicious
Joan inside her doorway keeping the dogs inside.
How do you feel about rhubarb? People either love it or hate it. There is no in-between. The rhubarb in Joan’s garden returns every year. The leaves are supposedly poison. To me the word rhubarb is comical. A sure sign of Spring. The lighting was not great at the grocery but sometimes one is moved to photograph anyway. Click the word rhubarb for more info, recipes and how to tend it. Rhubarb reminds me of my grandmother. My sister made strawberry rhubarb preserves and we’d slather it on warm Zito’s bread when the kids and I would visit her in NYC.