Good Grief….I looked back at how long it has been since I last posted a blog & I am ashamed of myself! I realized a lot has happened since then!
Since that time, we have had Kaydee graduate from high school –
Emmet got to participate in a two week trip of Chicago, New York City, Gettysburg, Philadelphia, Washington, D.C., and St. Louis for his Citizenship Washington Focus 4-H experience –
Cows and calves have been worked and taken to pasture –
Quite a lot of fence has been built…which offers the most opportune time for fatherly advice over lunch on the flatbed-
Kaydee and Emmet have participated in a couple of Junior Red Angus shows and contests –
And I just keep chugging along, doing what I do, being a mom and a wife and trying my best to keep everyone happy, which in turn, makes me happy 🙂
One thing that made everyone happy was this AMAZING rhubarb upside down cake! If you froze some rhubarb (or live in the north and still have some fresh), you must try it!
Heat oven to 350 degrees. Grease 9×13 pan. Cover bottom of pan with 6 cups diced fresh or frozen rhubarb. Cover the rhubarb with a small box of strawberry jello. Layer in 3 cups miniature marshmallows. Mix a yellow, white, or vanilla cake mix according to box directions and pour over the marshmallows. Bake for approximately 40 to 50 minutes or until cake is golden. Allow to cool for 10 minutes and turn out onto a tray. VERY EASY and SUPER DELICIOUS!!!
Hoping we start wheat harvest soon & wishing everyone a wonderful summer!!! And I promise to try to update much more regularly again….