Lovin’ Summer

Cucumber

This summer has been spectacular so far! I can barely keep up with documenting the highlights of life in between all of the events, traveling, family time and working on my shop. Here are a few photos and tidbits I decided I must stop what I’m doing and share…

I love this duo … a nice rain cloud pouring out its contents and part of a rainbow. I have seen at least 6 rainbows and very bright sun dogs this summer since it has been so rainy in Minnesota.

Backyard Rain / Rainbow

Colorado supplied this lovely, bright sun dog. I love that state more each time I visit – this time I got to check out some southern areas around the San Juan mountains (Durango, Pagosa Springs) and stayed down in Farmington, NM. That mountain desert feeling is awesome.

Sundog in Colorado

Colorado

Colorado Pagosa Springs Overlook

I buried a pallet and planted lettuces in it – spinach, chard, arugula, romaine, and a few leaf varieties. It worked out well, I’d do it again. A big salad is on the menu tonight.

Sprouting Lettuces in Pallet Garden

Sprouting Lettuces

Garden

Lettuces

Shine on, sun. Shine on. Next weekend I’m going to see a huge fireworks show from a boat, on a lake. Boom!

Strawberry Rhubarb Crisp (Gluten Free)

This was delicious. My first time really cooking “gluten free”. I really love the coconut flour and can’t wait to make some more foods using alternative flours!
Strawberry Rhubarb Crisp - Gluten Free

Strawberry Rhubarb Crisp - Gluten Free

3.5 cups rhubarb
2 cups strawberries
1/2 cup white sugar

~6 Tbsp melted butter
1/2 cup brown sugar
1/2 cup oats *gluten free
1/2 cup coconut flour
2 Tbsp ground golden flaxseed
cinnamon
nutmeg

Mix rhubarb and strawberries with white sugar in a pan (I used a glass pie pan). Mix remaining ingredients in a bowl and then cover rhubarb and strawberries with it. Bake for ~30 minutes at 350 degrees.