ruby red.

my computer has lately been playing tricks on me.

something about "start-up disc too full" keeps halting my various computing efforts.

[ahem, safari, iphoto, garageband, skype, itunes, in that order, repeat.]

basically, my dinosaur [ok, it really isn't that bad. it's still cute. but it is pretty old] is too full.

poor little dinosaur wishes it was a boa constrictor these days.

so until i remedy that problem, with my awesomely anti-technology skillz, i can't edit pictures.

buuuuut i'll post these in the raw.

that sounds kind of mountain-manly, now doesn't it?

 step one: pick a lot of rhubarb. like two and a half grocery bags full. [yes, sir! yes, sir! three bags full!]

 step two: wash 'em up real good. [a la montaña again]

 step three: chop chop. with a biiiiiiiiiiiiig knife. and a cutting board. of course.

 step four: admire those beautiful hues!

 step five: i'll give you a hint. "yeeeeeees, we have no ba-nah-nahs; we have no ba-nah-nahs to-day!"

[well, this actually begins happening before step one.] 

continue watching Sabrina whilst enabling the rhubarb to fulfill its manifold destiny 

[ha ha, that was a pun. did anybody catch that?], such as:

-6 small loaves of rhubarb bread [in which i substituted four various ingredients! the family says they still like it, phew!]

-one double batch of rhubarb sauce [we go through this like it's ice cream, except more juicy]

-one batch of strawberry rhubarb jam [as pictured in the background of photo three]

-a probably short-lived future in the deep-freeze before it is made into cobbler or crunch or jam or slush.

rhubarb just brings out the vocab in a girl.

step six: if you need a crunchy snack whilst chopping [raw rhubarb is pretty tart, folks], try these!

[sorry for the low light, blame the dino]

homemade corn tortilla chips:

chop a stack of corn tortillas into eighths.

arrange onto baking sheets.

spray lightly with that wonderfully clever cooking oil-in-a-spray-can.

sprinkle with spices of your choosing [i used cholula seasoning, mrs dash extra spicy, and a little salt].

bake at 375 for 8 minutes or until they have attained your personally preferred crispiness.

miam miam!