Field trip to the Bernhard Museum

The 3rd graders at our school get a very special field trip. The kids, teachers and parent helpers all dress in 1880s attire and learn all about what life was like for kids back then at the Bernhard Museum.

Dean and I had a lot of fun. My station was "Games and Crafts" where we helped the kids make a rag doll and button spinner. We were supposed to stress the fact that families never threw anything away, that everything could be reused for another purpose.

Dean also got to do laundry on a washboard, iron clothes with an iron heated on the fire, make butter, grind wheat, bake biscuits in a wood stove, learn to play marbles and build a small crate with a great vintage fruit growers' sticker on it. The kids were also encouraged to use 1880s manners with "Yes ma'am," and "No sir."




We had a great day.

Tubing

We tried to go to the snow one day during spring break, but there was a snow storm that day and we got turned around. We consoled our teary kids with an hour jumping at Sky Zone that day (very fun, we highly recommend it!) and promised that as soon as the weather cleared we would try the snow again. We finally made it back last weekend.

There is a fun kid's snow park at Soda Springs. Tube lifts with lots of big tube runs for the bigger kids and smaller tubes that get pulled in a circle like a caroursel for the little ones. Plus tiny skis and snow boards for rent and a baby bunny hill (we'll try that next year) I forgot sunscreen though, and Evan came home with pink cheeks. Still, lots of fun!

My new favorite recipe

It's Sour Cream Lemon Pie, and it was a hit at Easter dinner. Plus it's super easy. (Especially if you buy a ready-made pie crust!) I should have taken a picture to make your mouth water a little, but we didn't know how good it was until everyone was devouring it. None left to photo!

I got the recipe at the Taste of Home website:

Ingredients
Pastry for single-crust pie (9 inches)
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup milk
1/2 cup lemon juice
1 tablespoon grated lemon peel
3 egg yolks, lightly beaten
1/4 cup butter, cubed
1 cup (8 ounces) sour cream
1 cup heavy whipping cream, whipped

Directions
Roll out pastry to fit a 9-in. pie plate. Transfer to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.

In a large heavy saucepan, combine sugar and cornstarch. Gradually stir in milk and lemon juice; add egg yolks and lemon peel. Cook and stir over medium heat until thickened. Stir in butter and cool to room temperature. Stir in sour cream and pour filling into pie shell. Top with whipped cream. Store in the refrigerator. Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 437 calories, 26 g fat (15 g saturated fat), 145 mg cholesterol, 197 mg sodium, 46 g carbohydrate, trace fiber, 4 g protein.

Dean has glasses now

Isn't he handsome?Evan said, "I can't wait until I'm 8. Then I get baptized and glasses!"
He's probably right.