I’ve been buying and using strawberries from the local market while waiting for the ones in my garden to ripen.
There are many delicious ways to enjoy strawberries. This season, I’ve been incorporating strawberries into drinks, salads, deserts {Strawberry Rhubarb Crisp}, and as a simple snack dipped in chocolate/caramel/whipped cream. I will be sharing a few of these ideas and recipes with you in the coming blog post and into July.
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Happy Father’s Day!
Backpacking, hiking and exploring the great outdoors is something Bill loves to do with the kids throughout the summer. For Father’s Day gift this year we will be giving Bill an Osprey backpack {Stratos 36}. It’s a good quality backpack with lots of features that Bill really likes. .
{Mt Pilchuck Lookout Tower}
{Mt Pilchuck Lookout Tower}
These great photos of the Washington State fire lookout towers were taken by Kyle Johnson. He captured and documented his experiences beautifully while on his many hikes to the different lookout towers.
With a few weeks of Spring left and before the start of Summer, I always look forward to seeing peonies blooming in my garden. Their long sturdy stems are great for cutting and easy to arrange in vases for displaying. Peonies are beautiful flowers, you can’t go wrong no matter how they are displayed.
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Simple, sweet and no fuss flower arrangement.
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Mix and match a collection of glass vases and bottles . . .
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. . . filled with peony buds and small bunches of flowers for an instant grouping of flowers. By adding a tray for the vases will create cohesiveness.
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In about two days these peony buds will be in full bloom.
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A beautiful contrast of Rustic old bucket against white peonies gave the flower arrangement a little “shabby chic” look.
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This is one of my favorite little spots near our back door where we enter and leave the house. So nice to be greeted with flowers every time I entered the house.
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One large pink peony was all that was needed to fill this white bowl.
Beautiful!
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posted by: Kay
The very first recipe I blogged was Strawberry Rhubarb Crisp. I’m revisiting the recipe and using the abundance of rhubarb from the garden and fresh strawberries from the market.
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Fresh picked rhubarb from the garden.
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red ripe strawberries
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Mix all the filling ingredients together then sprinkle on the topping mixture and bake for 35 to 40 minutes.
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Simple, quick, and delicious!
Strawberry Rhubarb Crisp
{serves 10-12}
{print recipe Here}
Ingredients
{Filling}
1½ pounds sliced rhubarb
1½ pounds sliced strawberries
1½ cups sugar
¼ cup flour
{Topping}
1 cup oatmeal
½ cup flour
8 tablespoons unsalted butter
¼ cup sugar
¼ cup brown sugar
½ teaspoon cinnamon
Instructions
preheat oven to 400°F
1. Line a rimmed baking sheet with parchment paper. Arrange ramekin dishes on the baking sheet.
2. In a large bowl combine the filling ingredients and portion it out into the ramekin dishes (or one 9-by13 inch baking dish}
3. In a medium size bowl mix the topping ingredients together until crumbly then sprinkle it over the filling.
4. Bake until filling is tender and topping is golden, 35-40 minutes. Serve warm or at room temperature with a scoop of ice cream {optional}.
{print recipe Here}
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posted by: Kay
