Pioneer Woman at Heart

I adapted this family recipe with homegrown, organic ingredients.  The original recipe is from my own Mom, and called for "shortening" so feel free to use organic shortening if you can't find real lard or process your own lard. The crunch is also a thin dessert.  It is not thick and will go quickly, as it is so good.   Rhubarb Crunch 1 cup flour 1 tsp. Baking powder 2 Tbsp. lard (or shortening) 1/2 tsp. salt Cut lard into dry ingredients.  Add 1 beaten farm fresh egg.  Pat into the bottom of a 13 x 9 in. baking pan.  Scatter 2-3 cups of diced rhubarb over the crust. Mix: 1 cup sugar 1/2 cup flour 1/2 cup butter Cut butter into mixture and sprinkle over the rhubarb.  Bake at 350°F for 30-40 minutes.

I literally made a "possibilities" list yesterday.  The sun came out (shocker), and the rain was only 10%.  I had no idea what to tackle first.  Garden?  Herb garden?  Garlic? Wash rugs?  Clean off the porch?  Fix the vacuum?  Harvest chickweed, plantain and clevers?  Start another jar of Four Thieves Vinegar?  Take a lawn chair out into the sunshine and read a book?  Oh, so many possibilities. I just wrote out a list and went with the flow, starting with anything that could be washed and dried outside (taking a chance). First off the list - leaning tower of dishes.  Put them away only to get most back out again.  Oh look!  Rotten bananas! Second off the list - rugs washed and on the line.  I could not believe the sun was out and the rain went away for a day. Next?  I had all good intentions to get the bathroom scrubbed, tidied, swept and mopped. After checking the garlic and asparagus I notic...