Boot camp is in full swing here. We squeeze in a 30 minute workout once a day. The Viper Pilot hasn’t worked out since his last PT test…in February…so it’s most definitely boot camp for him. I’m kicking his booty. Heh heh…tough love. 🙂
We’ve also had a flea epidemic. Over and over and over again. Poor Elmer has had more flea baths than she has had Dentistix this week. I guess they are just really bad this year and we can’t keep them off of her. I finally caved and took her to get groomed in hopes that shorter hair might help. When we got her home we sprayed her down with a mist (that smelled like paint thinner) to kill and prevent fleas. So far, so good.
The Viper Pilot mowed the lawn and spit-shined our vehicles today while I assembled 200+ wedding programs…that’s 400+ 1/8-in holes that needed to be punched through four pieces of card stock at a time. that’s also 400+ brads that needed to be put into place. My hand and arm hurt. On the bright side, I got caught up on Glee. And I bawled during the season finale. The vehicles had to be cleaned up to be ready to sell since we aren’t taking them to Germany and we realized that this was the last opportunity to get it done. Assembling programs and polishing two vehicles took nearly the same amount of time…4 episodes of Glee.
I’ve been craving rhubarb since I moved to the south. It’s too hot to grow down here, so you can’t get it anywhere. The Viper Pilot’s mom brought me some when they were down for his graduation a few weeks ago. Once we were done unpacking, I made a crisp. And it went down quite nicely in the south Texas heat with a scoop of Bluebell homemade vanilla ice cream.
Strawberry Rhubarb Crisp
adapted from Betty Crocker Cookbook
- 3 cups chopped rhubarb (fresh or frozen, thawed and drained)
- 3 cups sliced strawberries (fresh or frozen)
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking or old-fashioned oats
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/3 cup cold butter
- Cream or ice cream
Heat oven to 375 degrees F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray.
Sprinkle 1/2 cup granulated sugar over rhubarb and strawberries; stir to combine. Spread rhubarb and strawberries in baking dish.
In medium bowl, mix brown sugar, flour, oats, cinnamon, and nutmeg. Cut in butter, using pastry blender or fork, until mixture is crumbly. Sprinkle evenly over rhubarb and strawberries.
Bake 35-40 minutes or until topping is golden brown. Serve warm with cream.
I’m back to the mad dash to get everything ready to go. We only have ONE final wedding project to wrap up tonight, and tomorrow we have to pack for a week in Colorado, our wedding, a week in the Caribbean, and three weeks in Phoenix…oh yeah, and when we get back, we’re moving to Germany.
Um…I’m gonna need a bigger suitcase…