I love this picture! It came in an email from Loopy friend Valerie in Canada, with the subject line: “Future Loopy Ewe Customers”. This is her two daughters and a neighbor friend, all knitting on the front porch. Isn’t it a great photo? I hope these three will have fond memories of summers and knitting when they grow up. (And lots of finished projects to show for it.) Special thanks to Valerie for forwarding the photo and giving permission for me to share it with all of you.
It’s time for our May blog contest! Since this is Memorial Day Weekend in the U.S., I’ve been thinking about memories a bit. Memories of people now gone, and memories of times past. If you could re-live one day/moment/event over, what would it be? (Well, it doesn’t have to be your ALL time favorite thing – just one thing you’d like to re-live or re-visit.) I would love to re-visit a day with each of my kids when they were about 3 years old. Knowing who they are at this point in their lives, I think it would be fun to go back and re-visit a typical day in their three year old life. (Three years old – that has to be one of the funnest ages in the world. Talking up a storm, personality in abundance, old enough to carry on discussions but young enough to still be hilarious with what they come up with!) I have totally enjoyed each stage/age as our kids have grown up, but I’d love to re-visit “three” with them. What about you? What event or day would you like to re-visit? Leave a comment and I’ll do the random generator thing next Friday (6/1) to pick a winner for the May Loopy Loot. (Edit: oops – I forgot I’d be out of town on June 1st, finding new fun stuff for all of us at the TNNA Market. Watch for the Loopy Loot winner on Monday, the 4th!)
Today’s recipe is one of my favorites from my mother-in-law. We have a big rhubarb plant that was transplanted from her house in Iowa to our house here in St. Louis several years ago. I picked the stalks and made this delicious dessert last week. I imagine you could substitute any fruit in place of the rhubarb, but be sure to adjust the sugar amounts along with it. This dessert has …. um …. a bit of sugar in it. To
give you an overabundance of energy for a few minutes counteract some of the tartness of the rhubarb.
1 cup Flour, 5 Tbl. powdered sugar, 1/2 cup margarine
Press in bottom of 9×9 pan and bake at 350 degrees for 15 minutes.
2 eggs, 1 1/2 cups sugar, 1/4 cup flour, 1/2 tsp. salt, 2 cups chopped rhubarb
Spoon over crust and bake another 35 minutes at 350 degrees.
You can also double this recipe and make it in a 9 x 13 pan.
Serve with whipped cream or ice cream.
We’re looking forward to a long weekend around here (Monday is a holiday) and you can bet that there will be knitting involved. I need to start my socks for my Sockapalooza Pal and I picked out one of the new colors from Scarlet Fleece for her, as it goes along with her preferred color suggestion. I’m still on a quest to find more knitting time each week. It’s one of my summer goals.
FYI – The vet visit was a regular checkup/yearly shot appointment this week, but Zoe and Casey want to thank all of you who inquired to make sure they were ok.
I’ll fill you in on more yarn news next week. I have two new yarn lines on order that are going to be fun, as well as new patterns and new accessories. And the TNNA – The National NeedleArts Association – Market is next weekend in Ohio, so I’ll be looking for more great lines and ideas that we all
“need” need. WH thinks maybe I ought not to go.