Tuesday, June 14, 2011

Big N's end of year concert

Big N has been participating in the CWU early strings program. He's really enjoyed it and we've all enjoyed seeing his excitement. Granted, there have been days where the last thing he wants to do is practice, but he is still happy to participate. He received a medal for his 1st year of involvement at the last concert just last week.

Monday, June 13, 2011

Big N loves trains!

Big N received a train from his Uncle Brian for his birthday. We let him take it out on special occasions because it is more fragile than anything he normally plays with. This occasion warranted a song and dance.

Photo Sharing - Video Sharing - Photo Printing

The big fence project

I caught Pete working on the fence yesterday...

Its a little hard to see the orange line on the fly rod, but this was a break to practice casting a fly rod.

To his credit, he has been slaving away at this fence for weeks now and he just received this fly rod.

Sunday, June 12, 2011

Strawberry Rhubarb Pie

You would think that this wouldn't be my first pie recipe post, but it is.

Today we are celebrating Father's day a little early. In honor of the day, I am making one of Pete's favorite desserts, Strawberry Rhubarb Pie. The recipe grew out of suggestion to saute the rhubarb from a friend of mine and my strawberry rhubarb jam recipe.

I use the perfect pie crust recipe for all my crusts. I have the pie crust recipe memorized, I've made it so often.

Strawberry Rhubarb Pie

2 cups Strawberries, cleaned, hulled and sliced
2 cups rhubarb, diced
2 Tablespoons butter
4 Tablespoons corn starch
1 1/2 cup sugar
1/2 teaspoon ground cinnamon

My pie plate is 7 inches across. For a 9 inch pie, add more strawberries and rhubarb. I also like to taste more of the fruit. You may want to add in 1/2 cup more of sugar if the strawberries are too tart for you.

Make a 2 pie crust following the perfect pie crust recipe or your favorite pie crust recipe.

Melt the 4 Tablespoons butter over low heat in a large saute pan and add the diced rhubarb. Gently saute to soften and release some liquid. Spoon into a bowl, leaving as much liquid behind as possible and set aside. Let cool.

Roll out your bottom crust and line the pie plate and set aside.

Add the strawberries to the cooled rhubarb. In a small bowl, mix the sugar, cornstarch and cinnamon. Add the sugar mixture to the strawberry rhubarb mixture and gently fold in. Pour filling into prepared crust.

Roll out top crust and place on top of the pie. Crimp edges and slice top to allow steam to escape.

Place on top of a baking sheet or plan to scrub your oven. Bake in a 375 degree F oven for 25 minutes. Lower temperature to 325 degrees F and bake for an additional 30-45 minutes, or until crust is browned to your liking. Wrap the edges in foil for the last 20 minutes of baking to keep the edges from getting too dark.