guests

In a few hours, one of Pat's former guide clients turned friend will be stopping here. He is on his way south and will join us for some rhubarb muffins and a spot of tea.

It will be very good to see D. again. He and his co-worker and fishing buddy M. were always very generous with us. They worked for a company that produced cleaning products and twice a year brought us a five gallon bucket full of their wares.

Here is the recipe for the muffins:

2 1/2 C. flour (can be part whole wheat)

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

Combine thoroughly.

1 C. buttermilk/sour milk, or plain yogurt

3/4 C. brown sugar

1/2 C. oil

1 egg (beaten)

2 tsp. vanilla

In a separate bowl, mix well. Stir in dry ingredients until just moistened.

1 1/2 C. rhubarb diced

Stir in. Fill greased muffin tins 2/3 full.

1/4 C. sugar

1 T. melted butter

1 tsp. cinnamon

1 tsp. flour

Combine and sprinkle on top of batter. Bake at 375* for 20 minutes.