Jaymi had a full and fun long weekend.
Friday - after school, we went to the library to return her last 10 books and borrow some more. She read one in the library while I looked for books for myself, and as usual, she read one on the way home in the car as well.
I have to make a comment on her chosen outfit for earlier that day, too. She wanted to wear a gymnastics/dance bodysuit with leggings, but no skirt over top, and a cropped sweater. There was nothing really wrong with the outfit...it just looks a bit strange. To me. Not to her. Ah well...I figure on those days, there is no way that anyone is assuming that we picked out her outfit, right? ;)
Saturday - ballet followed by a playdate with Gareth and Kaytlyn (long time friends since preschool). Beautiful sunny day with lots of outdoor playing.
Sunday - off to the store with Daddy, then a playdate with Shayla, including fun at the park.
Monday - a trip to Rona with Daddy, followed by a trip to Dairy Queen for a chocolate-dipped ice cream cone, and then lots of outdoor fun at home playing pretend, finishing a puzzle, playing Velcro Ball (among other games) with Colton (our neighbour),
and finishing off the day watching the hockey game together and eating a yummy dinner.
Here is the recipe for our dinner and our dessert. Mmmmmm :) !!
Slow-Cooker Corned Beef and Cabbage Dinner:
3-4 pounds corned beef brisket, packaged with spices
water, to cover
1 pound baby carrots
1 small head cabbage, cut into wedges
Cut the brisket and add to slow cooker, along with included spices. Cover meat with water and cook on low 7 hours.
In the last hour, add the carrots.
Steam or boil cabbage separately.
Serve with hot mustard and mashed potatoes.
Clean Eating Strawberry Rhubarb Crisp:
2 stalks rhubarb, sliced
18-21 fresh strawberries, sliced
1 tsp cinnamon
2 tbsp honey
1/2 lemon, juice only
3 tbsp flour, spelt
1 cup oats, old-fashioned
1/4 cup Sucanet (or sugar, if you don't have Sucanet)
1/4 cup coconut oil (or vegetable oil)
2 tbsp flour, spelt
2 tbsp flaxseed, ground
1 tsp cinnamon
Preheat oven to 350F.
In an 8 x 8-inch baking pan, combine rhubarb, strawberries, 1 tsp cinnamon, honey and lemon juice. Sprinkle with 3 tbsp flour and gently toss to coat.
Prepare topping: In a medium bowl, add all topping ingredients. Mix until well combined, then spread over fruit mixture in baking pan.
Place pan in oven and bake 25-35 minutes, until topping is golden brown.