Two of My Loves from Sunday

There were many more than two but here are some small joys I found.


Number One:

"I don't want to drive up to the pearly gates in a shiny sports car, 

wearing beautifully, tailored clothes, 

my hair expertly coiffed, 

and with long, perfectly manicured fingernails.

I want to drive up in a station wagon 

that has mud on the wheels from taking kids to scout camp.

I want to be there with a smudge of peanut butter 

on my shirt from making sandwiches for 

a sick neighbors children.

I want to be there with a little dirt under my fingernails 

from helping to weed someone's garden.

I want to be there with children's sticky kisses on my cheeks 

and the tears of a friend on my shoulder.

I want the Lord to know I was really here 

and that I really lived."

- Marjorie Pay Hinckley

Number Two:

Apple Rhubarb Pie. . . 

Delicious and a half.

Once I spent over an hour chopping delicious the large bag of rhubarb my dear friend the newly Mrs. Quebbeman provided for me I realized just how much that bag contained. 

We made pie, "jam," and syrup, yet still have a TON of rhubarb.

We discovered that it's fine raw, without sugar, if you keep eating it.

Back to the pie though - I loved it so I am sharing it!

Apple Rhubarb Pie

1 1/2 c. rhubarb, diced
1 1/2 c. apples, sliced
1 3oz box of raspberry gelatin
1 c. sugar
1/4 c. flour
1/4 c. melted butter

Extra-sugared Pie Crust (enough for top and bottom)

1 egg

2 TBS sugar

Arrange rhubarb and apples in pie shell, sprinkle with dry gelatin
(we didn't use the whole box but we maybe used 1/3 of it).

Combine remaining ingredients. Sprinkle on top of pie.

Cover with top crust and cover pie with tin foil

and bake for 55 minutes at 350 degrees.

With ~15 minutes left whip egg and remove tin foil 

brush egg over the top and sprinkle sugar.

Let cool and enjoy.

I highly recommend tracking down some rhubarb 

and making friends with your taste buddies!