Mike Chaput-Branson
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Inspired by seasonal, local ingredients we made a Chocolate Beet Cake. Now, just because it has beets in it doesn’t mean it tastes like beets. The beets add body and depth to the batter. Made with dark chocolate, the cake is not too sweet, and is great with a scoop of vanilla ice cream.
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We went to the Farmer’s Market like we do every Saturday. Picked up some asparagus, fingerling potatoes, salad greens, and rhubarb.
We grabbed the puppies and were off to visit my parents. The weather was perfect. A great day. Wednesday and Schuman had soooo much fun running around and jumping in the muddy swamp that sits near the house that they had to get baths before they could come inside.
Now, I’ve never been a rhubarb fan. Probably because I’ve always been such a picky eater, and wouldn’t branch out and try new things. Well…
Today was The Day of Rhubarb. Joe made a Rhubarb Upside-down Cake [Recipe below], and my mom made a Rhubarb Pie. Both were glorious.
AND dinner was just as fabulous. Herbed chicken, grilled asparagus, steamed and statued potatoes, micro-green salad, and sourdough bread from Eugene City Bakery.
We also had a chance to watch Juno again. My parents hadn’t seen it yet. I’m going to try and watch it with the commentary before we have to return it. It is such a great movie!
A day well spent.
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