We started out Tuesday for the Tank Museum in Danville, VA with all 11 of us in 3 cars (two carseats in Aunt M’s car and one in mine). Bug, of course “had” to ride with Aunt M. The first room of the tank museum was fine, but the other 2 rooms got a bit repetitive – especially since this place was not air conditioned (late June + unairconditioned warehouse + toddlers + very little for said toddlers to touch/climb on = crankiness)…
If you are ‘into’ tanks and it was cooler, this would be a great place to visit. It was kind of expensive ($10/adult and $9.50 for older kids). Then we had lunch and some cool drinks and decided to try and hit the Science Museum in Danville as well. We got the address out of the phonebook and punched it into my new GPS system and away we went. This was an awesome use for the GPS, BTW.
My family teases me that they don’t ever have to carry a camera as long as I’m around – I take a lot of pictures. I’m going to space this out a bit so I don’t have such a terribly long picture-filled post.
We arrived in Virginia about 10 hours after we started. The maps said 8, so I added 4 for Bug-travel time. So, we made great time at 10 hours! My other family had arrived the day before (Saturday). We visited and Bug played with her cousins for a bit and then went to bed. The first day in Virginia we went to Morris Orchard to pick blueberries. The orchard also had jams and jellies and was very child-friendly. I had never been to pick them and it was very easy to get Bug into it.
Bug took a liking to riding in Aunt M.’s car and was desperate all week to have a spot in that car.
The afternoon was spent playing outside and included a walk where all the small kids fell asleep in their strollers.
The evening ended with a water balloon fight and candy corn fangs all around.
M had a wonderful fresh blueberry recipe using a yellow cake mix that was WONDERFUL! I will post the recipe when I get a copy from her. It resembles this recipe called ‘dump cake’, but uses 2-4 cups of fresh blueberries instead of the pie filling.
20 ounces crushed pineapple in juice — undrain
1 can cherry pie filling
1 package yellow cake mix
1 cup pecans — chopped
1/2 cup margarine
Preheat oven to 350 F. Dump pineapple with juice into ungreased 9×13″ pan. Spread evenly. Dump in pie filling. Spread evenly. Sprinkle cake mix evenly over cherry layer. Sprinkle pecans over cake mix. Dot with margarine. Bake for 50-55 minutes or until set. Serve warm or at room temperature.
The Bug and I will be taking off on Sunday to central Virginia to visit my sister’s family. We are driving and the maps/directions say we will have 8 hours in the car. Bug has always been a poor traveler, so I hope to make it in under 12 hours. Traveling these days makes me feel uncomfortable, sometimes even scared. Life just seems so fragile, while accidents seem so random and senseless. Nice and upbeat, no? 🙂
Anyway, we’ve been outside quite a bit lately and the weather today was incredibly nice (80s). So we played with sidewalk chalk that she loves. Her request this morning was Spongebob. I didn’t have time, so I drew one on the blacktop before picking her up this afternoon as a surprise. 🙂
Everything here is growing and the peaches have even turned color (not ripe yet, though).
The corn socks for DH are coming along – into the ribbing portion and then the after-thought heel. That is the only progress for now. Wish us luck on Sunday!
The blackberries are going gang-busters! Last year the late freeze left us with about 5-6 blackberries total. This year there are more on a single site than that. Look at this…
A couple have a hint of blush – so it won’t be long!
I bought some blackberries at the Nashville farmer’s market last Saturday and made a cobbler for MIL, who loves cobbler. This was an awesome recipe from ‘Country Baking’ (perhaps this book?) found at All about Food – the blackberry mixture is thick and stays separate from the dough which remains on the top. We used 1/2 splenda because FIL is diabetic. The recipe is below – I forgot to take a picture 😦 , but is was YUMMY!
* Exported from MasterCook *
Recipe By : COUNTRY BAKING
Serving Size : 8 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups fresh blackberries or raspberries
1 cup sugar
1 Tablespoon cornstarch
1/2 teaspoon lemon juice
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup butter or margarine -- melted
Heat oven to 375 degrees. Spread blackberries in ungreased 2
qt casserole. Reserve 1 teaspoon of the sugar. Mix remaining
sugar, the cornstarch and lemon juice.
Drizzle cornstarch mixture over blackberries; stir gently.
Mix flour, baking powder and salt in medium bowl.
Stir in milk, margarine and egg.
Spread batter evenly over blackberries, sealing edge.
Sprinkle with reserved sugar
Bake 30-35 minutes or until topping is golden brown
. Let stand 10 minutes before serving.
DH ran in another race (NPT 8K in Nashville) on Saturday. While the Bug loves Clifford and Curious George, she was not even going to get close enough to touch them. So Dad posed with them instead. Bug and I walked around the Farmer’s market and the Amphitheater while the race was going on.
Then we headed to Paducah to visit the grandparents for Father’s Day. Bug certainly loves her ‘pappaw’ and wants to spend every waking moment with him while we are there. Happy Father’s Day to all the dads and grand-dads out there.
meet Mr. Poppin’ Fresh at the Doughboy challege (DH ran, not me, yet…)
Other things – diagnosed with eczema, ran 30 minutes straight on the treadmill (5mph) today for the first time since before Bug, bought some fabric to make some wrap skirts (or harem pants), continuing to slog along on the scarves and socks. Bug’s behavior is getting much better, at least for now since I am following McKenzie’s guidelines. I think I will buy my sister this book, too, since she said Z is beginning to behave like Bug.