Hello Friends! How are you? ♥
It's been an exciting week in our house! For one - the Downton Abbey movie trailer was released today. I have watched it at least 5 times already and I am so excited! It's going to be an eternity until the movie comes out in September. I literally cannot wait!!
Hearing the theme song gave me chills!
John is over the moon because the final Toy Story 4 movie trailer also came out today. Although, he's lucky - his movies comes out next month. We are super excited for that too!
And then there's Rob who's happy because the Bruins have made it to the Stanley Cup finals, so next week will be exciting and stressful at the same time.
I think I need to bake some yellow and black cupcakes to celebrate!
I always say it's the little things, and as you can see it doesn't take much to make us happy around here! : )
I can hardly believe that Memorial Day is this weekend! How did we get to the end of May so quickly? On the way to school this morning John and I were saying how all of a sudden it feels like it's almost summer. The school year is winding down, which I always have mixed feelings about.
(Yup, I'm that mom who always cries on the last day of school. Another year gone by, another year older, another inch taller....but that's another post entirely! lol )
Not only that, it got HOT! Here I am complaining all spring about the rain and yesterday it was 85 degrees! Time to get a pedicure, asap!
I continually have to remind myself to enjoy and be present each and everyday - rain or shine - because they pass so quickly.
And so with that, and with Memorial Day coming up I wanted to share with you one of my favorite spring/summer dessert recipes. I've posted this recipe before but because it's so tasty and maybe some of you might want to make it this weekend I thought I would repost it.
Strawberry Rhubarb Crisp! ♥
After all, what else to you do with all the delicious rhubarb that's in grocery stores right now? Bake away, my friends! It's so sweet and yummy!
*Recipe from Martha Stewart ♥
2 cups strawberries - hulled and cut in half (quarters if large)
2 cups rhubarb - cut into 1/2 inch pieces
1/2 cup sugar
1 tbsp. cornstarch
1/4 tsp. salt
For the topping:
1 cup rolled oats
1/4 cup flour
1/4 cup (1/2 stick) butter, melted
1/4 cup brown sugar
dash of salt
Preheat oven to 375 degrees.
In an 8 inch baking dish combine fruit, sugar, cornstarch, and salt. Toss until all the fruit is coated.
In a medium bowl combine oats, flour, butter, brown sugar, and salt. Stir until combined and sprinkle over fruit.
Bake until golden brown, about 45 minutes.
The juices will be bubbly and delicious!
I like to serve mine with ice cream AND whip cream! Rebel that I am! : )
This dessert is definitely on my menu this weekend! : ) ♥
And in case you're wondering - if you are weird like me and like to eat desserts for breakfast, this is amazing cold at 8am with coffee. Just so you know ♥
I hope you are having a wonderful, sunny, blue skies kind of week!
Thank you for visiting today! I'll talk to you soon! xo