Monday Musings from the Country . . .

 

HAPPY MONDY!  

This photo was taken last week when we were enjoying warm sunshine and gorgeous weather. I snapped it just before sunset, which is my favorite time to take pictures around our yard. Everything seems to glow in that soft evening light, and the grass and trees look so green and fresh as they get ready to be tucked in for the night.

Today is a completely different story. It's only 51 degrees, and we've had rain off and on all day. We really do need the moisture, so I'm trying not to complain...too much. 😉

Something Cute . . . 

We keep a friends horses in our pasture through the summer months, and on Saturday, this is what he brought us . . . 

This precious little colt is only about two weeks old. Isn't he adorable?

Seeing him brought back so many memories of the many years we had our own horses. Years ago, Bob and I owned a beautiful matched pair of registered buckskin Quarter Horses named Buck and Baby. They were magnificent horses, standing about 16 to 17 hands tall, and we loved them so much. We spent many happy hours riding and caring for them, and they were a special part of our lives.

But, as it often goes, time catches up with all of us. It was a heartbreaking day when we had to say goodbye to Buck. Later, we sold Baby to a young woman who wanted a big Quarter Horse for barrel racing. It wasn't easy to let her go, but it helped knowing she was going to someone who would love and care for her just as much as we had.  I wish I had an accessible photo of them that I didn't have to spend a whole day looking for!  I really need to organize my photos!  When I find one, I'll post it. 

Something not so great . . . 😠

Last Thursday evening, my husband received two separate text messages letting us know that two of our cards had been compromised—one debit card and one credit card. Thankfully, it hadn't happened to us for a very long time.

It's always disheartening to realize there are so many dishonest people in the world, but that's probably a topic for another day.

Fortunately, I was able to stop by the bank the next morning and get a new debit card, and we've already contacted the credit card company. Our replacement credit card should be here soon.

I think the hardest part of the whole ordeal isn't replacing the cards—it's remembering to update every automatic payment and bill-pay account that's connected to them! I'm sure I'll forget one, and I'll only discover it when a payment gets declined.

In my garden . . . 

I think I talked about how I have rhubarb growing out of my ears!  

I really need to pick a bunch and do something yummy with it! I want to can some, freeze some, and even try freeze-drying a batch just to see how it turns out. If any of you have freeze-dried rhubarb before, I'd love to hear how it worked for you and what you used it for.

There are so many delicious recipes that use rhubarb, and I have my eye on this one. I'm hoping to make it sometime this week. I may cut the recipe in half...or maybe I'll make the whole thing for our Fourth of July celebration with the kids. Either way, I don't think it will go to waste!

(Bittensweetblog.com)

Rhubarb Coffee Cake

1 cup salted butter, room temperature

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs

3 cups all-purpose flour

2 1/2 teaspoons baking powder

1 pinch salt

1/2 cup milk

5 1/2 cups fresh rhubarb, sliced

1 1/2 cups all-purpose flour (for streusel)

1/2 cup granulated sugar (for streusel)

1 teaspoon vanilla extract (for streusel)

1 pinch salt (for streusel)

1/4 teaspoon ground cinnamon

3/4 cup salted butter, cubed (for streusel)

 

Preheat oven to 350°F and grease a 9×13-inch baking dish.

In a large bowl, cream together butter, sugar, and vanilla extract until light and fluffy.

Add eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients and milk alternately into the batter, mixing until just combined.

Spread the batter evenly into the prepared pan.

Distribute sliced rhubarb evenly over the batter.

In another bowl, combine flour, sugar, cinnamon, salt, vanilla extract, and cubed butter. Mix until crumbly to form streusel.

Sprinkle the streusel evenly over the rhubarb layer.

Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool slightly before serving. Serve with whipped cream or ice cream if desired.

My little, Indy, doing what she does best ❤️

A thought to leave you with this week . . . 

“Family, love, and sunsets—these are the treasures of the countryside.”

Until next Monday . . . Take time to notice the little blessings around you. They often become our sweetest memories.

Hugs and Love,

Barb