Happy Hump Day!!! Wednesday is here at last! Everything always seems better on Wednesday to me. The week has reached it’s middle and we are closer to the weekend.

On my drive into work this morning I heard a commercial for a restaurant on the radio. This commercial was advertising for a high carb, high fat restaurant and telling people that leftovers are boring for lunch so just go eat their food. I have to say we disagree with this statement! I LOVE leftovers! Today is a day of leftovers for us. We have so much pulled pork left we used it in breakfast AND dinner.



Leftover pulled pork, sweet potato pancakes and fried eggs.


This is our son’s with one egg.


This is the adult version with two eggs and seasoned with salt and pepper.


Musclin mix salad and spinach (CSA) with orange peppers, cucumbers, tomato, radishes (CSA), fresh dill (CSA), avocado, sesame seeds, sliced dates and Oxford Honey bee pollen.
We topped this with a white wine vinegar and olive oil salad dressing.


I forgot to take a picture of what our son ate but take away the greens, pollen and sesame seeds and he ate the rest.

Eggplant pizza topped with chicken, leftover pulled pork, yellow peppers, asparagus (CSA), green onion (CSA), feta cheese and homemade sauce.


We still had two asparagus left from our last CSA delivery so we thought we’d give them a try on our pizza.


This is a toddler size piece.


So as our CSA customers know, we have received a lot of rhubarb in our baskets each week. Many have asked what to do with it all. We will be preparing a post full of ideas about what to use it for but for now here is a snack idea. When I was growing up we had rhubarb in our yard that we would pick and then eat dipped in white sugar. Of course this isn’t an option now so we thought what about with some honey? Tom tried it out with creamed cinnamon honey and said it was great and likely would be good with liquid as well.
Give it a try and let us know what you think!


How do you cook with rhubarb?