Reading Programs

On August 8, the reading program ended.  In the past 2 months I have read over 7,000 pages.  If you read your ten books you get a free pass to Magic Waters Water Park.  So on Friday we went.  It was very fun.  We stayed until 9:00 and got to ride the Splash Blaster(a water roller-coaster) in the dark.  That was a highlight.  Also, this year my little sister Emily was big enough that she could go on the tube slides with us.  She was shivering, but really liked it.  Were all those pages worth it?  Yes.

Hurray! Houdini!

     One of my favorite on-the-go hobbies is collecting pressed pennies from wherever  I go.  On the left there is an example of a pressed penny.  I do not have the one displayed.  I am not completely serious about this hobby, and only have like 12, but I always keep my eye open.  Recently my friend Kara was at historical museum, she remembered that I like pressed pennies, and got me a penny with Houdini on it from the Houdini section.  I was elated.  Some of the places I have pennies from are The Museum of Science and Industry in Chicago, Illinois. The United States Air Force Academy in Colorado Springs, Colorado, and the Mississippi waterfront museum in Dubuque Iowa.  There are many things you can do with pressed pennies, but I like mine the way they are.  This lady made bracelet out of hers!

Pumpkins

     In my moms garden, there is basil, peas, cilantro, eggplant(supposedly), and pumpkins.   The pumpkins are doing very well, Regardless of the fact that the ones that have grown into the ard have been mowed over, they missed a couple waterings, and were started late.  At the count this morning there were 18 pumpkins.  The biggest is about half the size of a big cantaloupe, or a very small cantaloupe.  I guess we will see some different pumpkin recipes soon!

Recipe of the week

This weeks recipe was given to me by my Grandma Judy. 

 We made it last week and it was very good.  

Rhubarb Crunch

Ingredients

• 1 cup flour

• 5 Tablespoons powdered sugar

• ½ cup butter

• 2 eggs, beaten fluffy

• 1 teaspoon vanilla

• 1 ½ cup sugar

• ½ cup flour

• ¾ teaspoon baking powder

• pinch of salt

• 2 ½ cups finely cut rhubarb

Directions

1. Combine first group of ingredients for pie crust.  Pat in bottom of 8 or 9 inch square pan. Bake 15 minutes at 350°, or until light brown.  Remove to cool slightly.

2. Mix eggs and vanilla.

3. Combine third group (sugar, flour, baking powder, & salt).

4. Stir into egg mixture, add rhubarb and stir together.

5. Pour mixture over baked crust and bake the crunch for 35 minutes at 350°.

6. Serve with ice cream of whipped cream.  Best when served warm and definitely the ice cream!

Bon Appetite!