You haven’t lived until you have watched an eclectic group of folks sitting around under a tent on a warm sunny summer afternoon all whittling chunks of wood into carved vessels. It’s called the annual Spoon Gathering, sponsored by the Milan Village Art School held at the park in Milan, MN. Spoon carving is an old Scandinavian tradition using different kinds of wood that are slowly carved into gorgeous wooden objects for the home including spoons, spreaders, boxes and bowls in all shapes and sizes. They are often embellished with decorative handles/tops and finely etched drawings depicting domestic life and the natural surroundings. I brought home a shrink pot for Paul which is a small beautifully carved round pot with both a perfect fitting top and bottom which creates an airtight storage vehicle once the green wood they are carved from dries and shrinks. You can even bring home a spoon or bid on silent auction items. This event draws people from all over the country and even some international attendees who enjoy fun and fellowship along with learning new techniques that are demonstrated throughout the day. Carving paraphernalia along with myriad wood shavings are scattered around individual work stations with unusual looking benches used to assist in carving. Many attendees pitch tents in the park and make a weekend out of the event which is definitely worth a look-see if you are up for a drive the first weekend in June.
Is anyone interested in Rhubarb BBQ Sauce or Rhubarb Ice Cream? Yup, you read that right, we made both this week. I made the BBQ sauce which included traditional ingredients along with cooked rhubarb making for a thick tangy sauce which we used on grilled chicken and with our asparagus omelets. It’s delicious and would be especially good on grilled pork or veggie sandwiches. I even sent some home with the painter ladies that spent the day at our house. On to the ice cream that Paul made using our new ice cream maker. You sauté or bake the rhubarb with a sweetener adding some to the cream mix and adding whole cooked pieces to the mix later in the process so you end up with chunks of rhubarb in the ice cream. He used a lower fat milk and cream to cut the calories a bit. It was delicious and would be even better with fresh ginger! We froze it in small containers and will definitely share it with our neighbors and friends as we must show some restraint!
Did you know….there is a right and wrong way to make tuna salad? Always start out with solid water packed tuna over chunk light for better texture and flavor. Next, drain and flake the tuna in a colander, rather than just holding the lid down on the open top and draining the water into the sink. This makes for a less soggy product. Breaking the chunks down into small pieces is also important to ensure a smooth even flaky texture in the final product. You must then season your tuna with salt, pepper and some kind of acid(lemon/lime/vinegar) to brighten your salad before adding the mayonnaise which creates a more deeply flavored tuna salad. I substitute plain yogurt for part of the mayo to reduce fat and add a couple tablespoons of flax meal to add fiber. Garlic and mustard add dimension along with minced pickle. I also like to add red onion, chopped celery and maybe even a handful of dried cranberries or chopped grapes and walnuts to my tuna salad. Curry, apple and raisins make for an interesting variation along with adding other vegetables like chopped carrots and cauliflower. All yummy in sandwiches or served on mixed greens of your choice; my favorite is arugula which is coming up quite nicely in my raised beds. 2019