Happy Mother's Day

and to all those  women who aren't mothers but have played a significant role in a child's life. 
Thank you!

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Well my husband came through for me on opening fishing day. He caught one walleye which he was one better than the governor of our state did. I was also happy so we could try the Walleye in Parchment with Lemon and Dill recipe. See a previous posting with a link to Star Tribune recipe. (May 11th)

 The recipe was fine and fish was baked 9 minutes in parchment paper. A  great addition to the fish were lemon slices. I was the lucky recipient of several lemons from a friend who has a lemon tree in her LV yard. 

This was a cause for celebration catching one walleye on Saturday so I decided to bake

 Strawberry-Rhubarb pie

Ingredients:

• 1-1/2cups sugar
• 3 TB. tapioca
• 1/4 tsp. salt
• 1 large TB. cinnamon
• 3 cups rhubarb cut in 1/2 pieces
• 2 cups sliced strawberries
• 1/2 tsp. nutmeg

Directions:

• Preheat oven to 400
• Mix in a large bowl sugar, cinnamon, tapioca, salt, nutmeg
• Toss with cut up fruit
• Let sit in bowl 25 minutes, stir occasionally
• Add mixture to colander to drain (reason for this step is too much juice when added to pie crust will make it soggy)
• Spoon fruit mixture into a prepared pie crust
• Top with a very small pat of butter in center of fruit
• Top fruit mixture with rolled crust, brush lightly with milk and sprinkle a mixture of sugar/cinnamon
• Use a paring knife to cut 4-5 slits for ventilation
• Add foil strips around  pie edges to prevent crust edges from burning
• Let cool several hours to set before cutting