A great smelling house is a happy house.

June is shaping up to be a really great month. Quite busy, yes, but also very promising. I'm probably most looking forward to Fishbowl Friday.. possibly Fridays. Bring it on; I am ready!

My house smelled lovely today. I made a delicious, pleasing to the nose and tummy feast. Dinner was spaghetti that I wrote about in this entry, a romaine lettuce, carrot, cucumber, sugar snap pea (how I love sugar snap peas!) salad and some fresh baked homemade baguettes. And then... we had dessert! I made a most scrumptious rhubarb crisp. I'm telling you - it smelled great in here!

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Baguettes

4 cups all purpose flour

1 tbsp dry active yeast

2 tsp salt

2 cups warm water

oil for the bowl

Mix together the flour and salt in a bowl. In another large bowl, combine the yeast and warm water and leave it for 5 minutes. Mix in half of the flour/salt mixture. Mix until a dough forms. Cover with a damp towel and let it rise at room temperature for 3 hours. It will triple in size.

Gently add the rest of the flour/salt mixture and mix using your hands.

Place on a lightly floured surface and knead for about 10 minutes. It should be supple and elastic when you're done.

Lightly oil a large bowl and place the dough inside; coating it with oil. Cover with a damp towel and let it sit at room temperature for 1 hour. It should double in size.

Preheat oven to 400.

Knead the dough again. Cut into 3 equal parts and form each piece into a long baguette. Place on a baking sheet and let it sit for 20 minutes.

Place a bowl of water into the oven. Bake the baguettes for about 25 minutes; removing the bowl of water after 15 minutes.

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Rhubarb Crisp

1 cup brown sugar, firmly packed

1 cup flour

3/4 cup quick cooking rolled oats

1/2 cup melted butter

1 tsp cinnamon

4 cups sliced rhubarb

1 cup sugar

2 tbsp cornstarch

1 cup water

1 tsp vanilla

Preheat oven to 350.

In a mixing bowl, combine brown sugar, flour, oats, melted butter and cinnamon. Mix until crumbly. Press half of the mixture into a greased 8x8 pan. Top with sliced rhubarb.

In a pot, combine the sugar, cornstarch, water and vanilla. Cook together until clear and pour over the rhubarb.

Top with remaining crumbly mixture. Bake for 45-55 minutes.

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While I was eating my dessert I casually asked the kids if they liked it... I looked up.. and this was what I saw! Both boys were licking their bowls clean. ;) Guess that answered my question!