Mom's New Phone (and a recipe)

Despite having a blog our mom is not always the most tech savvy person, she had what was pretty much the oldest phone ever, not only was it a bar phone, but the back had fallen off and mom lost it.  We told her we needed a cool phone so we could network with east but for months she didn't listen.

Finally last week she got the I-Phone 5

"Cool mom, now I can tweet, and post, and Instagram from anywhere!"

Mom is really liking Instagram (we can't seem to easily embed photos in our post so if you cant see them in the post there is a feed on the side of the blog):  If you are on Instagram maybe you could follow us, right now we have only 2 followers which is kind of sad (we have a little link on the side of the blog).  It took mom forever and numerous false starts but she finally realized how to put her  Instagrams into this post.  I think you will agree the ones of us are best.

Now for the recipe, even though its poisonous to dogs.  Mom and Dad really like Rhubarb and as Rhubarb season is pretty short mom likes to take advantage.  This morning,  she made Rhubarb Scones the recipe is from Food 52, but mom changed it a little, (she also thought the instructions where a big vague).

Rhubarb Scones

3 stalks of Rhubarb sliced thin (or diced if you are not going to use the food processor) 
2 1/2 cups cake flour plus 5 tbsps
1 tbsp baking power
1/2 tsp salt
1 stick cold butter, diced
1/2 cup vanilla sugar (you can make vanilla sugar by putting a vanilla bean in a tupperware container or jar with some about a pound of sugar and leaving at least over night, it will last forever.  Alternatively if you don't want to make vanilla sugar you can add a 1/2 tsp of vanilla extract to the dough).
3/4 cup heavy cream plus 1 tbsp

Preheat the oven to 425 degrees.

Mix the rhubarb with 3 tbsp vanilla sugar.  Mix the flour and salt and baking powder together in a bowl or in the food processor.  Add the butter and cut in with two knives or pulse in the food processor, the mixture should have chunks of butter about the size of small peas.   Add the sugar and pulse or mix quickly.   Add the rhubarb and pulse a few times or mix.   Add the cream and mix or pulse gently until the dough comes together.  Transfer to a floured surface and pat out into a 9 inch round with floured hands.  Slice the circle into about 8-10 triangles.   Transfer to a parchment lined baking sheet  and bake 20 minutes, rotating once, until just barely golden.