~Dogfight... Week-End

This week-ends movie and theme is Dogfight With River Phoenix & Lili Taylor. period drama about a young man, naive in some ways and worldly in others, who learns an important lesson about the nature of beauty. In 1963, Eddie Birdlace (River Phoenix) is an 18-year-old Marine Corps volunteer who is about to ship out with three of his buddies for a tour of duty in Viet Nam. Planning a massive blowout for their last night in San Francisco, Eddie, his buddies, and a number of other Marines set up a contest they call a "dog fight." Each man contributes $50 to the pot, and whoever can bring the ugliest date for their meeting that night at the bar wins the prize. Not having much luck finding a suitable contestant, Eddie finds a plain and slightly zaftig woman named Rose Feeney (Lili Taylor), who works in a coffeeshop and dreams of a career as a folk singer. You can watch it all here online.

and your recipe to match is....

Summer of Love Strawberry-Rhubarb San Francisco Sourdough Coffee Cake


Active Time: 15 Minutes
Total Time: 55 Minutes
Yield: Makes 9 servings
This coffee cake is perfect with strawberries and tangy fresh or frozen rhubarb, but it's also tasty when you substitute 1 2/3 cups apple, peach, or cherry pie filling. To prepare the starter, you need to begin 5 to 10 days in advance.
RECIPE INGREDIENTS
For the Filling:
1 cup strawberries, sliced
1 cup fresh or frozen cut-up rhubarb
1/4 cup water
1/4 cup granulated sugar
2 tablespoons cornstarch
For the Topping:
1/2 cup quick-cooking rolled oats
1/4 cup packed brown sugar
1/4 cup chopped nuts
3 tablespoons all-purpose flour
1/4 cup cold butter or margarine
For the Dough:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter or margarine
1/2 cup Sourdough Starter
1 egg
1 teaspoon vanilla


FOR THE FILLING:
In a medium saucepan combine strawberries, rhubarb, and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Combine granulated sugar and cornstarch; stir into fruit mixture. Cook and stir till thickened and bubbly. Remove from heat; set aside.

FOR THE TOPPING:
In a small mixing bowl mix oats, brown sugar, nuts, and flour. With a pastry cutter, cut in butter or margarine till mixture resembles coarse crumbs. Set aside.

FOR THE DOUGH:
In a medium mixing bowl stir together flour, granulated sugar, baking powder, baking soda, and salt. With a pastry cutter, cut in butter or margarine till mixture resembles fine crumbs. Mix sourdough starter, egg, and vanilla; add to flour mixture. Stir just till moistened. Spread half of the batter in a greased 9 by 9 by 2-inch baking pan. Spread filling on top of dough. Drop remaining dough in small mounds over filling. Sprinkle topping over batter. Bake in a preheated 350 degrees F oven for 35 to 40 minutes, or till golden brown. Serve warm.