Because who doesn't love rhubarb?

Oh yeah, lots of people. But isn't it beautiful? And the aroma is just lovely... Yes, I do have strawberries, but I feel it's somehow unfair to the rhubarb to force it to share the recipe with strawberries. I think of Rhubarb as the nerdy older sister, dependable and forthright, perhaps a little opinionated, while the Strawberry is the pretty little sister with natural talent; she gets all the praise and attention, and Mom insists that Rhubarb let her tag along every time she takes the car. Folks dutifully come up with semi-sincere praise for Rhubarb, but they go on and on about Stawberry with unsuppressed enthusiasm. How cruel.

Well, Rhubarb, I appreciate you for your own beauty and value, and I believe you can stand on your own. I've spent some time with Strawberry and can tell you; she may be pretty on the outside but she's only available at very short intervals and not consistently sweet.

Also, I'm crazy.

But! Writing about rhubarb has successfully distracted me from manymanymany current (and damaging) difficulties. So while I'm at it, let me report the following positive realities to which I am choosing to direct my attention:

1. My bed is covered with clothes that are too large and have volunteered to be donated. I'm losing weight. Somehow.
2. I have a new roommate who is lovely! (And makes life in this apartment far easier and generally happy.)
3. I am back in touch with several dear and positive people from my strange life, and I am enjoying being semi-social. Whodathunk?
4. I have additional nannying* gigs!
5. I have impending writing gigs!
6. I may not have to sell my body to keep paying rent!

Okay, back to baking. The rhubarb has soaked in sugar long enough, and I need to get my ass in gear for today's nannying gig.


*Nannying is a term I use to reassure myself that I have grown up to be something more than a babysitter. Yes, I am aware that it's a semi-pathetic self-deceptive triviality, but I'm fond of it. So there.