Memorial Day

For memorial day we really enjoyed having Matthew at home for the day. We went to order my new phone at the verizon store, pick up a new hanging flower for another birthday gift for me, pick up some food for a picnic and headed to Kamiak Butte for a few hours. We had never hiked it as a family. Ian loved it. Matthew carried him all the way up, and I had Chloe in the backpack. We hung out on top for a while because Ian was loving it. We even found someone up there to take a family picture for us. We can't ever get Ian to look for pictures though. Oh well we got one at least. Then on the way back Ian walked a lot of it. We were really trying to wear this boy out, so he would fall asleep on the way home. When we got to the bottom we ate our picnic and played at the playground. When we got home we did a few things around the house. Then both the kids and I took a nap while Matthew read up on his new rotation he is starting today. Later that night we enjoyed some yummy strawberry rhubarb crisp with some friends. We are so thankful for those who have and are serving for our country. We love and are so thankful for those of our loved ones who have passed away. This is the first time since we moved to Pullman we have not been in Wyoming for the summer. So I miss going to the cemetery to visit my Grandpa Bullinger and Great Grandparents graves. We sure do miss them, but can't wait to see them again someday.

Ian was sick of all the picture taking :)

I had to feed Chloe when we got to the top. It gave Ian plenty of time to run around. Chloe then fell back to sleep on the way down.

Such a pretty view from on top

Strawberry Rhubarb Crisp

INGREDIENTS:

1 cup white sugar 3 tablespoons all-purpose flour 3 cups sliced fresh strawberries 3 cups diced rhubarb

1 1/2 cups all-purpose flour 1 cup packed brown sugar 1 cup butter 1 cup rolled oats

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C).
2.	In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
3.	Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
4.	Bake 45 minutes in the preheated oven, or until crisp and lightly browned.