July 25, 2014

Fernie Chores!

It's been hot this summer in Fernie so far.
Little man likes to help out with the yard chores.
And as all men go, he NEEDS the right tools!

We do wheel barrows and sprinklers and popsicles really well in Fernie.

July 20, 2014

Big Rings...

I took a lot of photos this weekend.  A LOT!!
Bikes, mountains, kids, and sunshine.
JACKPOT for a photog nerd.

I'll leave you with a tiny few….

I'm so incredibly proud of this man.
He made every part of the weekend seem easy, calm, and achievable.  He leads our family with so much class.
He is indeed an athlete.

… and a totally selfless one indeed.
The weekend was about more than just his race, he made that clear.

Congratulations Daddy Darcy on your back to back to back 24 Hours of Adrenalin!
Three years in a row of fun for our entire family (and a few awesome meltdowns - kids and mom only).
We love you so much!

July 17, 2014

This is 40!

All day long...

The day came and went.
I didn't have a shower (gross eh).
I didn't get a Timmies.
We were too busy running through the sprinklers, eating blueberries and hanging out in our backyard.
I had pb and toast for breakfast, just like every other day.
And I don't think we even turned on the TV.

But the best part of my day…. 
without a doubt.
These smiles.

I'm officially 40.
What a blessing.

July 14, 2014

The EVE OF 40!

"Growing old is a privilege denied to many…"

Thanks Mom.
I needed to hear that this week.

I tend not to focus my energies on birthdays as an adult.  But this one has me stumped.

Happy 4o to me in 1.25 short hours.
I'm grateful to have another birthday given to me.

July 10, 2014

Rhubarb Berry Pie Bars

  • SOOOOOO yummy.
  • Super easy.
  • A must try for anyone who likes shortcake type squares, berries, or anything sweet.
  • You won't be disappointed!
  • (also good frozen - I'm a sucker for frozen desserts)


    Crust and topping: 
    • 1½ cups all-purpose flour
    • ¾ cup sugar
    • Dash of salt
    • Zest of half a lemon
    • ¾ cup cold butter
    • 2 eggs
    • 1 cup white sugar
    • ½ cup sour cream 
    • 6 tbsp. all-purpose flour
    • Dash of salt
    • Juice of half a lemon
    • 1 tsp. vanilla 
    • 2 cups fresh berries of choice/rhubarb (I used raspberries, blackberries & rhubarb).


      • Preheat the oven to 350˚ F.  Line a 9 x 9-inch baking pan with foil and grease lightly.  In a bowl, combine flour, sugar, salt and lemon zest.Cut the butter into small cubes, then add to the bowl with the dry ingredients.  Cut the butter into the dry ingredients until only small pieces of butter remain and the mixture is crumbly similar to oatmeal.
        Reserve ¾ cup of the mixture for topping the bars.  Add the rest of the mixture to the prepared pan and press to form an even layer of crust on the bottom of the pan.  Bake 12-15 minutes, until light golden.  Let cool before proceeding.
        In a bowl, combine the eggs, sugar, sour cream, flour, salt, lemon juice and vanilla.  Whisk until smooth.  Once the crust layer has cooled, gently fold in the berries with a spatula to the wet ingredients.  Spread the filling mixture over the pre-baked (and cooled) crust. Crumble the reserved topping mixture over the filling evenly.
        Bake until the top is beginning to brown and the bars are just set, about 45 minutes.  Let cool completely. Chill before slicing and serving.

      • (Thanks to Annie's Eats once again for a version of this recipe).


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