Don’t you dare feel sorry for me!

I think I’ll get t-shirt proclaiming that exact sentiment.

Sure I broke my jaw. Sure my mouth is wired shut. Sure I can’t eat “real” food. And yes it is true that eating is a recreational activity to me. And it’s also true that my days stretch out long, dull and formless now that my muse has flown the coop.

But you really, gotta draw the line somewhere. Here is what I mean:

We are going to the Hollywood Bowl tomorrow with friends to see Ray LaMontagne – that folk, soul, rock genius from Maine! I predict a very special evening.

We have a tradition at the bowl. A long and glorious tradition. I make the dinner and whomever we invite to share our box with us brings wine and dessert.

All of our friends know these “rules”.

Sometimes I look at this blog I call SippitySup as a monster that needs constant feeding. And by feeding I mean choosing, writing and cooking recipes. Imagining and producing all sorts of witty commentary. Taking “TasteGawker” worthy photos, and responding in an intelligent manner to all the thoughtful and much appreciated comments from all of you.

So, just like my favorite musical “Little Shop of Horrors”,  I can imagine losing all sense of right and wrong just keeping up with the need to feed and care for my little “monster” Sup!.

Because just like the musical I sometimes allow my “monster” to convince and cajole me into believing that he will grow big and strong. In the process bringing me the promise of unimaginable rewards, luxuries, and glamour! Everything I have ever wanted, including world domination. IF ONLY I WOULD FEED IT ONE MORE TIME!

Rhubarb Day 2

On Day 1, I managed to pull off rhubarb tarts. It’s the classic treatment for rhubarb and the obvious introduction to this vegetable. Because it is a vegetable.

But today I want to go a whole other way. I am doing a savory treatment. I am doing an Herb Crusted Roast Pork Loin with Braised Spiced Rhubarb and Celery.

Rhubarb has a very strong sour tang. This makes it a great accompaniment to savory foods. Because, don’t forget. It is a vegetable (have I mentioned that?). A vegetable with a clean, somewhat earthy, tartness. Which makes a wonderful partner to robust cuts of meat like lamb or in this case, pork.

It can certainly hold up to big flavors like red onions, ginger, orange zest and red pepper. Still, even in savory treatments such as this, rhubarb always needs a bit of sugar to round out it's sour flavor. I’ll sweeten it just a touch with brown sugar and golden raisins.

But not every rhubarb is pie; so be careful. Overly sweet rhubarb can be cloying.  Celery will keep this recipe solidly on the savory side of the plate.