|Class of 1986 Dunlap High School|
|JP and the Jackalope at Wall Drug|
We traveled to Mitchell to see the Corn Palace, then to Wall to see Wall Drug, Minuteman Missile National Historic Site and the Badlands and then stayed 3 nights in Rapid City.
|My best girlfriends at Flintstone Village!|
|Dinosaur Park in Rapid City|
And, I also got to see my friend Beckie Graham from high school. She was visiting the Black Hills with her family. We got to eat lunch together...it was so great to see her! Hopefully we'll be able to get together a little more often than every 23 years! :)
|Beckie and Jen|
This cookbook, South Dakota Centennial Cookbook 1889-1989 is awesome! It has a ton of recipes (282 pages) and lots of interesting tidbits about South Dakota's history and heritage. It also has a yummy recipe. Rhubarb Cherry Crisp. I knew it would be perfect to make tonight, since I had raided my father-in-law's rhubarb patch this morning before we left Iowa. And it was perfect. No TLS (Tastes like S***) here. In fact, I got two thumbs up from my boys and was told it was a "make again."
Rhubarb Cherry Crisp (adapted from Faye (Mrs. Kent) Freichs)
1 cup oatmeal
1/2 cup whole wheat flour
1/2 cup unbleached white flour
1 cup brown sugar
pinch of salt
1/2 cup melted butter
5 cups sliced rhubarb
1 can cherry pie filling
Combine the oatmeal, flours, sugar, brown sugar and salt. Pour the melted butter into the mixture and stir with a fork. The mixture will be crumbly. Spread half of the mixture into a greased 9x13 inch plan. Spread the rhubarb over the crumbs and spoon the cherry pie filling over the rhubarb. Sprinkle the rest of the crumbs on top of the cherry pie filling. Bake at 350* for 45 minutes. Serve warm with vanilla ice cream.