Rhubarb Crisp

We had the best neighbors growing up.  Orville and Elsie were an elderly couple and they loved my brother and I like grandchildren.  We often went through the fence that separated the two properties and into their back door to go see what they were doing.  We would do many things, like make and eat sweet garlic pickles and smell like garlic for two days, we'd eat saltine crackers with butter and home made grape jelly and watch Friday night shows, we'd also make freezer oatmeal cookies and try to not eat too much dough.  

One thing that will always remind me of those days is Rhubarb crisp.  I don't remember ever making Rhubarb Crisp with Orville and Elsie, but they always grew a bunch of rhubarb and they would send us home with some.  It was my mom that made Rhubarb Crisp and I'm happy to report that it was as good today as it was back then.


  • 2lbs fresh rhubarb
  • 3/4c white sugar
  • 1 tbl corn starch
  • 1 1/2c oatmeal - quick or old fashioned
  • 3/4c packed brown sugar
  • 3/4c butter (1 1/2 sticks) - melted
  • 1/2c flour
  • 1 1/2tsp cinnamon


Pre-heat oven to 350 degrees

Rinse rhubarb and slice.  Should measure about 5 cups.

Add rhubarb, white sugar, and corn starch into a large bowl.  Toss until evenly coated and pour into a 9x13 pan.

Add oatmeal, packed brown sugar, cinnamon, flour and butter into a medium mixing bowl.  Mix until all ingredients are evenly distributed.  Pour mixture over rhubarb evenly.

Bake at 350 degrees for 45 minutes.  Serve warm, some like it with ice cream.


Zucchini Pancakes

These were a summer staple at our house as a kid.  We always had a summer garden and zucchini was always planted.  Every year, we over planted zucchini, forgetting how much one plant produces and my mom had to get creative with ways to cook it.  As a kid, I didn't particularly like zucchini steamed, sautéed, or grilled, but I LOVED zucchini pancakes!


  • 3 medium zucchini
  • 2 eggs
  • 3 tbl flour
  • 2 tbl shredded parmesan
  • 1 tbl chopped onion (green, red, or yellow work)
  • Pinch of granulated garlic
  • Salt and Pepper to taste
  • 2 tbl evoo


First things first, warm up the oven to 200 degrees.  

Shred the zucchini.  I cut one end off and start there.  Then I go to the other end.  

Add the eggs, flour, cheese, onion, granulated garlic, salt and pepper.  Mix well.

Heat up your skillet on medium heat, add 1 tbl of evoo.  Make sure oil is hot, or it'll soak into your pancake. Add about 1/2 a cup of your zucchini mixture to the hot oil.  Let sit until golden brown, about 2 minutes.  Flip.  Wait until the other side is golden brown, about 2 more minutes.  

Put on a plate and into the oven to keep warm.  Add the other tablespoon of oil, and repeat until of the zucchini mixture is cooked.  Serve hot and enjoy!

They both loved them, I promise.  Jerud just didn't want me to take his picture.  HAHAHA  :)

They both loved them, I promise.  Jerud just didn't want me to take his picture.  HAHAHA  :)

Chris Zach's Mushroom in Oil and Garlic

As promised, here's one of many recipes from my dad's best friend Chris Zach.  Before we get into it, I want to give you a little background, to this great cook.  

He was born in born in Vienna, Austria in 1946.  Apprenticed at the Spanish riding school age 15.  Came to the United States, my dad thinks in 1966, where he served in US Army and went on two tours in Vietnam.  He trained horses until 1975. Then went to school received a bachelors in International Finance.  From there he worked for Bank of America for around 10 years.  Then landed a job as bank president for a small bank in Sacramento.  While working there, he received his doctorate in finance.  He passed away July 4, 1998 age 52.  Though he left us too early, he knew how to live life to the fullest.  He enjoyed the little things in life, like cooking for his friends and family.  Here's a quick recipe of his for you to try. 

A quick side note, he wrote recipes assuming you know how to cook, so I'm following suit.


  • 1lb mushrooms
  • 5tbl evoo
  • 2 cloves garlic
  • 1 handful curly parsley
  • 4tbl bread crumbs
  • Salt and Pepper to taste


Rinse, scrub, and slice mushrooms. Drizzle 1 tablespoon of evoo and toss to mix evenly. Chop garlic and parsley.  

Add the rest of the evoo to the frying pan and add mushrooms when the oil is warm, not hot.  

Cook Gently for 4 minutes.  Add garlic, parsley, salt and pepper, and gook gently for 5 minutes.  

Add breadcrumbs to soak up juices.  Turn up heat for a moment - DONE!

Serve with toothpicks as an appetizer, or top your favorite steak or even pasta!  This versitle dish can be by itself or a flavorfull compliment to your favorite entree.