It's Yorkshire Rhubarb season here in the UK!  This sweet, forced rhubarb is a great addition to your winter menus as it's light, tangy, tasty and rather healthy... just ignore the sugar, yeah? ...in the oven for half an hour but if you want a more in depth recipe and more pictures of this yummy stuff then head over to AnnaintheKitchen .  *NB. never eat rhubarb leaves, they're poisonous!

Sean and I have been cooking up a storm this week. Last night we gave this recipe a shot balsamic poached chicken (realsimple.com) and it came out beautifully. I don't have any photos because the two...rest assured it wasn't as beautiful as the website's photo anyhow. Hurray for my first reduction, though-it was marvelous! The potatoes were super crispy on the outside and tender on the inside too

From: Rachel Ray 365: No Repeats Prep time: 10-15 minutes Cook time: 20-25 minutes Serves: 4 (maybe if you eat a ton, but this could easily serve more with the right sides) Preheat oven: 500 degrees ...while still giving the other time to come to temp. Remember, pork should come to about 165 degrees). When complete, put pork on a cutting board and cover loosely in foil. Let sit for 5-10 minutes

I do not own a grill.   I take that back, my grill looks like this.   I do not own a usable grill.   I also have a strong dislike for my broiler.   My oven, bless, has no insulation...I.  And I probably shouldn't put orange pasta in a red bowl for the best overall effect. Also, also... better lighting. Although I don't think any of these tings would have saved my pasta.

Okay, so the first part is true. Sadly, I'm not dancing on tables :( That would result in either suspension or expulsion. Mainly becuase I'd have to be pretty damn hammered to be doing that in the first...I am. Besides, I probably make about that many mistakes per minute. The bell just rang :( PS. I haven't spellchecked this, nor am I using firefox, so forgive me for the (probably) numerous mistakes

...and vegetables: baking. Its very lowfat too, especially if you use nonstick spray for lubing purposes. The common factor when baking produce is to go low and slow. Most cookbooks will refer to the "roasting" method when baking at low temperatures. Unless you're trying to achieve a crispy effect, such as if you're making low calorie fries, most of the baking I refer to in this entry is more like the...