Edible kitchen disasters

So my friend has rhubarb in her yard. She harvested and passed it along and I thought I'd make Smitten Kitchen's super easy strawberry rhubarb oat bars. And I didn't notice I didn't have strawberries. Or any fruit. Except for home canned apples. So I used those. 

The real recipe: http://smittenkitchen.com/blog/2014/05/strawberry-rhubarb-crisp-bars/#more-11831

Just remember: never skimp on sugar with rhubarb

But my real goal today was to delve into Somali cuisine. (Someone in this house is pining for Djibouti.) So, I thought I'd try a recipe or two off The Somali Kitchen.

Comparing my photo to the original it seems I didn't do too badly:

www.somalikitchen.com/my-blog/2014/02/somali-polenta-flat-bread-muufo.html

My first few batches burned. I had the heat too hot. I should have heated the pan on high and reduced to medium as soon as the batter went in. I used two frying pans-- a non-stick egg sized skillet and my cast iron Le Creuset. The non stick yielded more consistent color whereas the Le Creuset was more prone to burn.