Crêpe with Spring Vegetables

Crêpes are just one of those things: they're super tasty, easy and versatile. So why is it that I hardly ever make them? I mean I go through this every time that I make them, I find myself thinking- "hummm what should I make". Then suddenly and of great surprise to myself I think how about a crêpe. 

This morning I was driving home from church thinking, "hum what should I make of lunch". I wanted spring veggies, and asparagus in particular. Its also a Sunday though so it needed to be easy. Suddenly, I realized I should put my spring veggies in a crêpe and that is exactly what I did!

Flaming Tongue Tacos

There is something about Sunday afternoons that just make me crave a little Mexican food. I think its because I’m tired, and Mexican is warm, comforting and just crazy good. Planning ahead I resolved a while ago to make tongue tacos in celebration of Pentecost which was yesterday. At Pentecost we celebrate the birth of the church, anointing of the disciples with ‘divided tongues as of fire’ and the spread of the Gospel across the world. I invite you to read the whole story in Acts 2:1-12. This is an incredible, inspiring and exciting story and I will concede that making spicy tacos is somewhat silly way of celebrating but don’t we all need to be a little silly sometimes?

Pork with Rhubarb and Red Onions

I think rhubarb is one of the greatest things ever. Growing up I always loved spring and the rhubarb sauce mom would make for dinner. It was like stringy pink heaven in a dish! This spring I was determined to try rhubarb in a new way, in a savory dish. We all love rhubarb pies and crisps, but why not as part of the main dish?

Thus I have been on a quest. While I have found many different recipes for rhubarb as part of a main dish, they all seemed pretty blah. The sauce was overly sweet and one dimensional. This could be done better. So I thought and thought about it and decided to give it a go myself. You know, I think it turned out really well. The sauce wasn't overly sweet- or overly tart. Then I added in some rosemary and peppercorns. The peppercorns I think really helped it out a lot. Per Scott's suggestions, I served it with pork.