FRESH Lemonade

Hey, here is a real simple fresh lemonade "recipe" if you will!  It just never occurs to me to make my own instead of buying it, but lately as I have become more aware of what I am eating (and drinking in this case) I have been making this with the lemons that I got from "bountiful baskets".  (No really, a 30 Pound box!) I am also going to use up the rest tonight hopefully by making lemonade concentrate, I am sure I will let you know how that goes!  So here it is, I just take a quart jar, cut a lemon in half and squeeze every bit of juice out of it that I can get, and I toss the lemon in too (cause it looks cool, you know) then add 2-3 T of sugar, a few ice cubes and fill it with Water!  Supremely refreshing!!!  ;)  It makes me happy!  (It makes me really happy to add a little vodka too!)

Rhubarb (and some strawberries cause I had them) Pie

A couple of weeks ago I had Paulette's mom make a skirt for Emma for her spring concert. (It was so adorable and Emma just loved it, and I think Rozie liked making it too!) So, on one of my visits, I "stole" some rhubarb from her with the intentions of making Wade a pie, he really loves pie! However, he married the LAZIEST pie maker in the face of the earth, no really, if I was any worse I wouldn't make them!  So, I googled and found this, made a few little changes and it turned out pretty darn good.  So here we go, lazy pie makers recipe: I started by getting a "pat-a-crust" (recipe found here) I took a few pictures for you this time, first sift together the dry ingredients, then add the liquid and use a pastry "thing" (not sire what its called, cutter maybe, you know, horse shoe shape with wires...) or a fork to mix until you have a dough.  then plop it into a greased 9inch pie plate. (note: I always save a little to use on the top of the pie, and if you try to press this all in the pie plate your crust will be really thick)

And begin "patting" your crust into shape, making sure it isn't too thick in the "corner", where the bottom meets the side.  It should look something like this when you are done:

You can then set that aside and start chopping 8c. of rhubarb for the filling, and put that in your prepared crust.

OK, this is the tricky part, the pie actually gets it "strawberry" flavor from a 6oz package of strawberry jello, so you can dump that over the rhubarb now.

At this point, you could add the rest of the crust, and bake, I however, was channeling all my culinary abilities, and thought maybe some fresh strawberries would look nice, (and the kids wouldn't notice the rhubarb beneath) so I added those next.

Now it is ready for the rest of that crust.  I just crumble it on top.   Bake at 400 for 35-50 minutes, watch the crust and when it is golden brown, its done!  :)  there you have it, pretty easy, took longer to take the pictures that it did to make the pie!