VBS week

The girl headed for the coffee pot this morning at church.  What? Coffee?
 She walked up like she owned the coffee.  13 and drinking coffee. 
"Pick your battles.", comes to mind.  She is 5'9 so I can't tell her it will stunt her growth. 

VBS - "Weird Animals", hence the tutu and pink nose.

If I could post a picture of a random child, it would be the little girl who walks up to me and stares me down up - every -single -day, all without flinching.  It's hilarious.  "Okay, go join your group.  They are over there." (me pointing)  Nope.  She doesn't move a muscle, staying put, and staring me down.

my amazing girl

My 13 year old daughter spends hours and hours watching Cupcake Wars etc. on YouTube.... it drives me a little crazy.  However I am starting to think there is a pay off.  This is the cake she whipped up today.

There actually should be another picture here.  I lament not taking a picture of my truck after aforementioned 13 year old went to "check cows" with it. 
"Check cows" must be code for going 4x4ing.  It was covered in mud, grass and straw, from top to bottom ... and was indeed in 4x4.  (sigh)  I had drive to the car wash to clear all the mud. When she wanted to check cows again this evening I nodded towards daddy's truck.  My truck is now off limits.

Fav Rhubarb Cake

I am up to my neck in Rhubarb. 
I honestly shake my head when I see small bundles of rhubarb at the grocery store for $$.

Since I am sure everyone else is in the same predicament I thought I would share my favorite rhubarb cake recipe.  I got it out of a Bed&Breakfast cookbook, but no longer have the source
(ie: the book or the name of the BnB that contributed the recipe.)

note:  I am getting old and I may have posted this in the past.  Laugh along with me, not at me.

Rhubarb Sour Cream Cake

1/4 cup butter
1 1/2 cup light brown sugar
1 large egg, lightly beaten
1 teaspoon vanilla

***

2 1/2 cups flour
1 teaspoon baking soda
4 generous cups rhubarb cut in chunks
1 cup sour cream
freshly grated nutmeg

***

whipped cream


Grease a 9x13 inch pan.  In a large bowl cream together the butter and brown sugar.  Beat in eggs and vanilla.

In a separate bowl combine the flour and baking soda.  Stir into the butter mixture.  Add the rhubarb and sour cream.  The batter will be stiff and can be mixed by hand.  Pat into the prepared pan and sprinkle lightly with nutmeg. 

Bake in a 350 degree F oven for 40 minutes.  Serve warm with whipped cream.
(we have never tried it with whipped cream)