To order a copy of any of our beautiful annual coffee table photo books, please visit: Powderhorn365, The Books.
"Eviscerated Phone" You'll get no answer at this door on a rainy Powderhorn day. Nadie va a abrir esta puerta en este día lluvioso en Powderhorn.
"Marian and Balqi" Two of Powderhorn's hardworking women break for a laugh at South City Cafe. Marian owns the place, and Balqi grabbed a pastry there before heading to work at the Family Services Center down the block. Behind them: part of the Powderhorn 365.com exhibit. (Btw—South City was hoppin' this morning.)
"Rheum in the family Polygonaceae a/k/a/ Rhubarb" Strawberry Rhubarb Lemonade: Ingredients: 3 1/2 cups water 1/2 pound rhubarb, trimmed and cut into 1-inch pieces (about 2 cups) 3/4 cup sugar, or to taste Two 3-inch strips of lemon zest removed with a vegetable peeler plus additional for garnish 1/2 teaspoon vanilla 2 cups sliced strawberries 1 cup fresh lemon juice Procedure: In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest, and the vanilla, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it, covered, for 8 minutes. Stir in 1 cup of the strawberries and boil the mixture, covered, for 2 minutes. Let the mixture cool and strain it through a coarse sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 cup strawberries and the lemon juice, divide the lemonade among stemmed glasses filled with ice cubes, and garnish each glass with some of the additional zest. Makes about 7 cups, serving 6. Enjoy!