Getting Crisped

The weekend is slowly winding down and I have to say its been an extremely relaxing, crispy couple of days.  It was a scorcher out so I decided to finally inflate the "kiddie" pool I recently bought, this took 45 minutes to do but luckily I was in the AC watching the USA vs Ghana game.  Once I got it blown up and filled, I grabbed my book, a cold drink, and a hat.  Although the sun was pounding down, I was able to doze off into a nice peaceful nap. 

The second half of the weekend was intended for gay PRIDE parade mayhem, but due to the rain and stormy weather I opted for a quick stop at the farmers market and a day in the kitchen.  My current obsession with Rainbow Swiss Chard continues, I mean really how BEAUTIFUL is this!! Its unreal.

But the weekend wouldn't be special without a nice sit down breakfast, we contemplated between whole wheat pancakes with fruit or a "Mexican" breakfast, the later won.  A corn tortilla topped with spicy black beans, a fried egg, and a dollop of salsa and guac.  I wish we could start everyday with a breakfast like that!

 

With the abundance of rhubarb at the farmers market, I had the idea to make a strawberry rhubarb crisp as a gift for Ellen and Matt for their recent engagement and one for us of course : )  I love the strawberry rhubarb combination, its fruity but not too sweet with a hint of tang.  I was VERY excited (in a geeky way) to put their crisp in a heart shaped pan and tie it with a big red satin bow.  All I can say is that is going to be one sparkly wedding!

While the crisps were baking I did mange to throw together a hearty veggie chicken frame soup, I know you are probably thinking I'm crazy, who makes soup when its so hot outside but I have to admit my obsession with everything soup goes year round.  It will be perfect to freeze half and pack the rest in lunches this week.

I hope everyone else had an amazing weekend, I'm looking forward to another wonderful week : )