I’m ready to start “fluffing” the house for Spring. I’m going to have to do this a little at a time as time allows. I’m a little discombobulated from the time change. Sometimes, I wish we would just pick a time and stay with it!
Anyway, my coffee table is always the first thing to change. You may remember it from times past like this:
Well, now it looks like this:
I love this spring-time music box with the hummingbird and morning glories.
Hmmm, the pics came out a little blurry, but you get the picture of how sweet this is. It is called Spring and it is from a Lenox collection. It has a pretty cage that fits over the top.
The beginnings of the Spring Fluff have begun! What is going on out there in blogland? Hoping to see a lot more Spring Fluffing – at
Today’s Lagniappe: Rhubarb Crisp
Early spring means rhubarb!
* 4 cups chopped rhubarb
* 3 tablespoons orange juice mixed with 1 tablespoon cornstarch
* 1 cup granulated sugar
* 1/2 teaspoon ground cinnamon
* 1 tablespoons cold butter, cut in small pieces
* 1/4 cup melted butter
* 1/3 cup brown sugar
* 2/3 cup sifted all-purpose flour
* dash salt
* 1/4 teaspoon baking soda
* 2/3 cup quick cooking rolled oats
Heat oven to 375°. Butter an 8-inch square baking dish. Arrange diced rhubarb in the prepared baking dish. Toss rhubarb with the orange juice and cornstarch mixture, then sprinkle with the 1 cup sugar and the cinnamon; dot with the 1 tablespoon of cut up butter.
Combine melted butter with brown sugar. Sift together the flour, salt, and baking soda; mix with oats. Combine the flour oat mixture with the brown sugar and melted butter mixture until well blended. With hands, spread the crumb mixture over rhubarb. Bake for 40 minutes.
Serve warm, with ice cream or whipped topping.