Lists, Part the Second

Thoughts from this week:

1. Along with a suitcase for the TARDIS, one should also always carry a frying pan with one on any journeys, in case one needs to clunk Jenny Green-Teeth or fight the Queen of the Elves.
2. Summer tastes like sun-warmed strawberries; it smells like sun-warmed raspberries.
3. Any time you find a Freddy the Pig book in a bookstore, you must buy it at once. No hesitations allowed.
4. $10. kiddie pools are one of the greatest things ever invented. Along with popsicles.
5. Sometimes, writing with pen and paper is far more satisfying than typing on a computer.
6. Homeschooling kindergarteners is great - you can buy a coloring book and call it science AND art (seriously, Joy loves this sort of stuff, and doesn't even realize she's learning)!
7. Getting up early can be a pain, but watching the rising sun illuminate the tree leaves from underneath is one of those sights that more than makes up for it.

And your bonus for this weekend: my own recipe for strawberry rhubarb crunch, adapted from an old family recipe, probably originally my Great-Grandmother Whitmore's.

for the filling:

2 cups chopped rhubarb

2 cups chopped strawberries

1/2 cup granulated sugar

1 TBS flour

3/4 tsp cinnamon

Mix sugar, flour, cinnamon together in a large bowl; add fruit and toss until covered. Spread in greased 9x11 pan (or 8x8 if you want it thicker) and set aside.

for the topping:

3/4 cup flour

3/4 cup brown sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/3 cup melted butter

nutmeg

Mix flour, sugar, baking powder, and baking soda together. Stir in melted butter. Sprinkle or pat over top of the fruit. Sprinkle a light dusting of nutmeg over top of the whole thing. Bake at 350º F for 40 minutes. Serve warm with whipped cream or ice cream.

picture by my sister, the fantastic Lis of Designs by Lis

Enjoy your weekend, friends!