“When you arise in the morning, give thanks for the morning light, for your life and strength. Give thanks for your food, and the joy of living. If you see no reason for giving thanks, the fault lies with yourself.” ~ Tecumseh, Shawnee Chief
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Our oldest granddaughter joined us for family night and proudly showed us a picture of the view from her window at work… she is a design intern at HGA Architects this summer and is headquartered in the North Loop! John got his annual Father’s Day t-shirt from our daughter. John and I are both 89% Norwegian, according to ancestry.com!
RECIPE OF THE WEEK
I love rhubarb, and we are approaching the end of the season so I have so share a rhubarb recipe. This one is a good, old-fashioned one from Calvary Lutheran Church of Grand Forks, ND cookbook, 4th printing, 1967. What made me smile is the recipe comes from the wife of my high school math teacher!
RHUBARB CRISP DESSERT
- 4 cups rhubarb, cut into 1/4 pieces
- 1 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon flour
- 3/4 teaspoon cinnamon
TOPPING
- 3/4 cup brown sugar
- 1/2 teaspoon soda
- 3/4 cup flour
- 3/4 cup raw oatmeal
- 1/3 cup soft butter (I used 1/2 cup because I like a crispier topping)
- 1/4 teaspoon baking powder
Put rhubarb into a greased 8-inch square pan. Mix the sugar, salt, flour and cinnamon and pour over the rhubarb. Mix and blend topping to crumb stage and put over rhubarb. Bake. Serve with whipped cream or ice cream.