This weekend was all about summer. We got outside and enjoyed the fabulous weather on the Connecticut shoreline. The warm weather means our lawn is growing like crazy. Mr. J spent all Sunday outside doing yard work. It was quite the task.
I felt a little bad for him but only a little. See some of the things that needed to get done actually needed to get done about a month ago. He procrastinated until everything piled into a full day of work. This is his process. Waiting. Waiting. And then waiting some more until whatever it is becomes a big deal.
I am completely different. I like to tackle everything as it comes along. For instance, I try to organize the mail each day so there isn't a pile at the end of the week to sort. I am the same way with laundry. I would rather do a few loads during the week so the weekend isn't a day long laundry parade.
Anyway, I think I managed to hold in a "I told you so" whenever I checked on him and he looked all exhausted and hot. I was pretty impressed he stuck with it. All in all he mowed the lawn, weed whacked, racked a large section of our lawn that had way too may rocks, laid down top soil, and seeded the lawn. A full day for sure. We are both hoping that come this time next year our grass will be less spotty and with less weeds.
Even though in my head I was thinking he should have gotten to some of the tasks done way back when, I did feel a bit sorry for him. While he was busy outside I got busy in the kitchen.
I made the most amazing lemonade - recipe to come at the end of the week - and brought that and water to him several times. Hydration is key!!
I also made a pretty darn delicious summer meal of BBQ chicken, grilled corn and fried potatoes. I made a ton expecting him to be hungry. I am glad I did because he at it all. And then had dessert...this strawberry rhubarb crisp.
For those of you who saw my strawberry rhubarb pie recipe from a few weeks ago...this is way better. Way better! And I am not a fruit dessert person. I apologize to my family that they got the pie and missed out on the crisp.
Strawberry Rhubarb Crisp
Prep Time: 15 minutes
Cook Time: 60 minutes
Keywords: bake dessert strawberry
Ingredients (serves 6)
- 1 lb strawberries, hulled and quartered
- 1 lb rhubarb stalks (about 5 or 6) cut into 1 inch pieces
- 2 Tbsp cornstarch
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 3/4 cup light brown sugar, packed
- 1/2 tsp salt
- 10 Tbsp unsalted butter, chilled
Preheat oven to 350°F
Toss chopped strawberries and rhubarb together with the granulated sugar in a large bowl, then transfer to a two quart baking dish.
Toss flour, light brown sugar and salt together in another large bowl. Using a pastry cutter, fork, or your fingers, cut butter into dry ingredients until the mixture resembles a coarse, chunky meal.
Spread topping evenly over the fruit mixture and bake until the filling is bubbling and the toppings is light golden, approximately 60 minutes.
Remove and serve slightly warmed with ice cream and/or freshly whipped cream.
Powered by Recipage