Settled in Montana

We are settled in Maxville, Montana for a month.  Good friends are letting us set up in their large yard with all the necessary hose attachments that we need.

A neighbor dog seems to have adopted us.  Sitka is one of the largest dogs I have seen.  His head is huge.  But he kind of hangs around and sleeps under the trailer at night.

The Trout has been teaching him a few tricks, such as knowing which wines to search for when out and about.  

We have taken on another challenge and it seems to be working.  We both are sleeping much better than we have in a long time.  Our little RV is comfortable and other than the fact that we have to drive 4 miles to get cell phone connection, we do have excellent computer connections.  

No TV, but haven't really missed it.  Since we left for France in May, have not watched more than a couple of hours of television.  It is refreshing.  Books are making up for that kind of entertainment.

It does remind you of the Klampetts, doesn't it?

But the view....now no one can tell me this is not a good thing.  The creeks and rivers have been very high in Montana and there has been some flooding, but it still looks very beautiful.  Montana, just the way we like it.

Amana Rhubarb Pie

I will admit, the one thing I really miss, living in Florida, is being able to go to my garden and harvest rhubarb.  I grew up eating rhubarb pie and later, as an adult, drinking rhubarb wine.  My grandfather and father always had a barrel or two of rhubarb wine in our basement.  They would make it themselves, with rhubarb juice, water  and sugar.  This was clear and strong and almost like drinking gin.  Let's just say, you need to acquire a taste for it.  But, the pie, that was a beautiful treat.

As soon as we got to the Midwest on this trip, I knew I had to make a pie.  The rhubarb was beautiful.  So, Rhubarb Pie, the Amana way, was on the menu.

I have spoken before of coming from the German villages in Iowa, the Amana Colonies.  This recipe is the most typical of our villages.  There are variations, of course.  In fact, you can still find Rhubarb Pie on the menu at the Ox Yoke Inn restaurant in Amana.

If you can't get there soon, and they serve it all year, make your own.  Oh, yum!!  The pieces of rhubarb lie in a creamy custard in your favorite pie crust.

Amana Rhubarb Pie
Seasons of Plenty  
Recipe by Janet Zuber

3 cups rhubarb, cut into small pieces
3 eggs, beaten
1 1/4 cup sugar
1 teaspoon vanilla
1/3 cup milk or half and half
1 9 inch pie shell, unbaked
Powdered sugar is optional

Preheat oven to 400 degrees.

Chop rhubarb into 1/2 to 1/4 inch long pieces.  Beat eggs well, add sugar, vanilla, milk or half and half.  Fold in the rhubarb.  Pour into pie shell.

Bake for 10 minutes.  Reduce heat to 350 degrees and bake an additional 35 to 40 minutes or until custard is set.  When cool, you can sprinkle with powdered sugar.

A blogger meeting in Provence

I started reading Barbara's blog some time ago.  I tend to lean toward French blogs since I have such a love for their country, traditions, food and wine.  Cuisine de Provence is a wonderful place to sit for a while.  Barbara, is an outstanding cooking instructor and even more, she and her husband, Robert, are beautiful people.  The Trout and I were invited to come visit and partake of a typical Provencal dinner.

The gite' we were renting near Carpentras was but a short drive to Vaison-la-Romaine, to their lovely home.
Barbara's brother was also a guest this evening.  Everything clicked immediately.  There was never a lack of conversation and, of course, the meal was delightful.  Barbara had a table filled, but her red pepper mousse, quail eggs dipped in hickory smoked salt, her special tomato tapenade and a chocolate mousse...well, you get the picture.  Since Barbara and I have a German connection, we were absolutely delighted when Barbara's brother placed grilled Nuremberger sausages on the table.  You can't imagine how wonderful they were.   And then,  I was also sent home with a container of her tomato tapenade which we totally enjoyed the next day and an apron from her cooking school with Cuisine de Provence written on it.  I am so looking forward to wearing this at home for my dinner guests.

Thank you Barbara for an unforgettable evening.  It was absolutely the highlight of our trip to France.