We had NO plans for Labor Day as of Sunday, except that Peanut Butter was going to work a half day and I was going to try to take the kids to the pool for one last swim before it closed. But then we were invited to TWO Labor Day BBQs–one for lunch and one for dinner. Woohoo! Way to party!
We were surprised to arrive at the lunch BBQ and find our old friends, who just got back to the States recently. It was very fun to catch up with them!
After lunch, we walked all 7 adults and 18 kids a few blocks away to the City’s Labor Day parade. Someone must have turned the temperature up, because when we got to the parade, it was HOT! You can see the heat on this dancer… I felt sorry for all of those poor people in heavy costumes and teens in warm band uniforms. Youch!
My favorite part of the parade was the many dancing groups. We live in a very diverse area, and it is so cool to see our neighbors’ cultures.
This tree guy on stilts was pretty neat. He was almost as popular as the Obama supporters. ;)
Back at our friends’ house, I had to get a picture of Noodle’s latest climbing trick (I could hear my sister, Andrea, saying “You crazy climbing monkeys!”). She would shimmy up the wall with one foot on each side of the hallway, all the way to the ceiling.
I took the evening off (from picture-taking at least) and just relaxed….and ate. Boy, did I eat a lot of good food today!
Speaking of good food, I have to share this recipe for
*Cinnamon Blueberry Crumble Bars*
I made these today and they were absolutely heavenly!
1 box plain yellow cake mix
1 cup (2 sticks) butter, melted
1 cup old-fashioned oatmeal
1/2 cup packed light brown sugar
2 large eggs
1 tsp ground cinnamon
2 cups fresh blueberries (I used the frozen ones that I picked back in June)
1/2 cup granulated sugar
1. Heat oven to 350.
2. Place the cake mix, butter, brown sugar, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1- 1 1/2 minutes. The mixture will be thick. Reserve 1 1/2 cups for the topping. Transfer the remaining crust mixture into an ungreased 9×13 pan. Press down evenly so the crust reaches all the sides.
3. For the filling, mix the blueberries and the granulated sugar in a small bowl. Pour the blueberries evenly over the crust. Scatter clumps of the reserved topping over the berries. Place pan in oven.
4. Bake for 40-45 minutes, until light brown and bubbling. Cool before cutting into bars.
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