Wednesday, July 8, 2009

Happy Firecracker Day!

Ok, so it's been a while since I've updated, but hey... life keeps going...

We started our Independence Day once again with a bike ride over to Collins Park for the annual 4th of July Parade. This year the girls got to ride over in our new bike trailer! What a hit! As always, great parade, lots of candy and wonderful friends to visit with. Here is our family picture of us at the parade. I love candid shots, they always show the personality of each person in it!

That evening after a long nap, fireworks and playing in puddles, we went out to the lake with some more friends to celebrate in the traditional style-brats, beer and big bangs!

Zoe is her father's daughter and loves blowing up all sorts of things. Lexi on the other hand was actually scared of them. She shakes and cries. It was not fun for her this year, perhaps next year she'll be just as in love with the 4th as the rest of us are!

Now to catch up from my long absence of blogging...

July 3rd was spent finally using my fresh farmers market rhubarb and strawberries in my all time favorite pie! I'll even include the recipe for all those that would like to try it! This is also my very first lattice crust! This was our special dessert after Zoe's special requested dinner of pork chops, mashed potatoes and rolls.

Here's a picture to go along with it. Of course I always seem to forget that fruit pies tend to bake over in the oven, but then again when else do I ever clean my oven? Thank goodness for the self cleaning cycle!

Easy Pie Crust Recipe
2 cups flour
1 tsp salt
1/2 cup oil, plus 1-2 tblsp
1/4 cup milk (generous 1/4 cup)
stir together flour and salt. pour oil and milk into flour mixture and mix well
Form ball and roll between waxed paper.

Rhubarb Pie Recipe
4 cups chopped rhubarb (3 cups if using strawberries too)
2 cups strawberries (optional)
1 1/2 cups sugar
6 tbsp flour
1 tbsp butter
Preheat oven to 450 Degrees
Combine flour and sugar and put 1/4 of it in the bottom crust. Add rhubarb and strawberries, top with rest of flour/sugar mix. Break butter into small pats and dot on top of pie. Top with top crust. Bake 15 minutes on lowest rack, then reduce temp to 350 degrees and bake 40-45 minutes on middle rack.
Depending on which you are making, either a deep dish or regular dish pie, ingredients will change the amounts of rhubard and strawberries only.

Enjoy! Please let me know if you tried the recipes and liked them!

For those of you that have wondered what kind of Expo we spent our rainy day in Chicago at, maybe this will help!

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