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July, and the rest of my life, here we come!



Just pondering organizing and prioritizing the rest of my life....I will probably always be pondering this, and one day I won't have to. Hopefully, I will be able to act on my thoughtful meanderings. Right now, I seem to have so many thoughts, ideas, tasks, to-do lists, people to see, chores, ya da ya da ...I am sure everyone is like me, but as I sit here in my basement office, writing a blog, I feel scattered.


One of things I wanted to share this week, is a moment I had with my two grown children last weekend. The three of us had not had a moment alone together for over a year, so we sat outdoors on a beautiful, starry July night and talked until three in the morning. We all share a love a music, and one of our tangents was grabbing songs off the internet and playing them off a blue tooth speaker outdoors that night. I believe Hanson was first, and he wanted us to listen to Pink Floyd's song "Time." Krista immediately wanted us to hear Def Leppard's "The Dance." Finally, I wanted to share "Don't Let the Old Man In," by Toby Keith. I wanted to put the lyrics on this page, but was afraid of infringing on copyright rules , so I am just suggesting that if you like music and mental pondering, either look up the lyrics or listen to the songs. Then I wish we could all get together and visit about this. At least, I hope some of my readers will comment on Facebook, my website or message me - I think it would be fun.




July 2021 started off hot, dry and miserable-there is no other way to describe it, Then on the 5th we got a nice rain here and the next day, it was 50 degrees cooler. Once again, reinforcing the idea that if you don't like the weather, just wait a minute.....




If you have rhubarb in your yard, or someone who shares it with you, I had a fantastic dessert at Laura Griffin's yesterday. Here is the recipe from Taste of Home:


2 Cups Flour

1/4 Cup Sugar

1 Cup Cold Butter


FILLING

2 Cups Sugar

2 Tablespoons Flour

1 Cup Heavy Whipping Cream

3 Large Eggs, room temp, beaten

5 Cups Finely Chopped Fresh or FrozenRhubarb, thawed


TOPPING

6 OZ Cream Cheese Softened

1/2 Cup Sugar

1/2 Teaspoon Vanilla Extract

1 Cup Heavy Cream, Whipped


Combine the 2 cups flour and 1/4 cup sugar and cut in the butter until the mixture resembles coarse crumbs. Press into a 9x13 inch baking pan and bake at 350 degrees for 10 minutes.


Meanwhile, combine filling ingredients, stir in rhubarb and pour over the baked crust. Bake at 350 degrees until custard is set 45-60 minutes. Cool


For topping, beat cream cheese, sugar and vanilla until smooth fold in whipped cream, spread over top, cover and chill. Cut into bars and store in the refrigerator.


This is a fantastic treat and I am sure there are no calories!




Just closing with a few photos I took in the last couple of weeks. If you have never visited Makoshika State Park, just outside of Glendive, Montana, I highly recommend it. And, my last photo is a picture of Pepper, just because we all love her so much and she is so photogenic!

TTFN

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