Interviews are nerve-wracking.  It’s funny how you can easily talk a friend into buying a product that you swear by, or have them order the item on the menu that you’ve tried and declare it’s “the best”.  But, quite often it’s hard to sell yourself.  It’s the one thing you know the most about, yet you fumble around words to describe you and what your best attributes are.  Selling yourself is tough.  It’s like bragging that’s suddenly allowed… even encouraged.  So, usually I feel nervous when talkin’ about little old me.  Today, however, I felt like I could say what I meant and not sound like I was rambling.. and I left feeling confident.  Regardless of how it pans out, it was a positive experience.

There’s no cooking for me today (and I am hoping those tomatoes on my counter don’t go bad by the time I use them).  Tonight we are going to a friend’s house for dinner (and her cooking is amazing!).  So, I get the day off.  I even stopped at the ol’ golden arches to see if they still had the “How to Train Your Dragon” happy meal since my son is in love with the toy from his.  The sign said they did, so I ordered it, and then got some race car in my bag instead.  I angrily ate the cheeseburger and then whined that I’m sure it went straight to my thighs.  See, this is why I cook at home and don’t eat out.  Grrr.

Anyway, it’s rhubarb season, folks.  I, unlike “normal” people love to peel mine a bit, add salt, and eat.  However, most “normal” people pair them with that oh-so-delicious strawberry… and no one does this better than yes, my mother in law (can you tell I’ve spent some time learning her recipes?).  So, in addition to the strawberry rhubarb ice cream I posted on Saturday, you should also try this recipe for pie.  I admit, I did not make it today… this picture is from the cookbook I did.  I also admit I stink at pie dough – so often I’ll buy one (gasp) pre-made and use that.  I know, I know… shake your heads but it’s better than me throwing pie dough and swearing.

Strawberry Rhubarb Pie

Filling:
1 package strawberry Jello mix
5 stalks rhubarb, or more as needed
8 oz strawberries, or more as needed

Crumb Topping:
¾ c flour
¾ c sugar
¼ c margarine

Crust:
3 c flour
1 tsp salt
1 ½ c shortening (such as Crisco)
1 large egg
1 tbsp vinegar
5 tbsp water

For the crust:
Combine the flour and salt. Add shortening and cut until it is a crumbled texture and well mixed.
In a separate bowl, mix egg, water, and vinegar .  Add to dry ingredients.
Mix well and form a large ball. Cut in half to form 2 equal balls of dough. (This recipe creates enough to make 2 pie crusts – you would have to double the filling to make a second pie).  Roll out dough between 2 floured sheets of wax paper until the size of the pie dish. Place in dish, flute the edges, and form as needed.

For the crumb topping:
Mix together all ingredients until crumbly.

For the Pie:
Preheat the oven to 350 degrees.
Cook the prepared crust for 10 minutes.  Remove from oven.
Cut strawberries and rhubarb into chunks (no need to peel rhubarb). Fill crust with pieces.
Pour the undiluted Jello powder over rhubarb & berries. Top with crumb mixture.
Bake for 50 minutes.  Let cool completely before serving.

TGIF!

~M