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The first week of Summer Break has been an eventful one for the kids. Their nights have been full of sleepovers, rodeos and drive-in movies, while their days have been filled with building projects of their own design (more or less).
The most ambitious of the building projects so far has been the construction of one backyard fort. The original plan, which was completely designed by my 9-year-old daughter, included a slide, windows, curtains, plenty of seating for guests, and a little room for storage. (I’m not sure what this “fort” is supposed to be defending, maybe table manners and party etiquette.) After a whole week’s worth of work with plenty of help from my husband and other kids in the neighborhood, the fort is complete. Made entirely from bee-eaten scrap lumber and rusty old tin roofing lying around the house, the “fort” is one slide short of perfection. It even has wall to wall carpet.
We have overheard plans of camping out, parties and video game benders out there. There is a sign, clearly posted, stating the members of this impressive structure with plenty of room to add more. All in all, it’s a pretty awesome place for a kid to hang out. The only problem that we have found is that, once the sun goes down, it’s a long walk out to it in the dark.
So, while the rotating gaggle of kids tell us about what terrifying creatures that lay just outside the walls of the most impenetrable fort in existence, we like to give them something sweet to bolster their courage. And maybe, one day, they will actually make it all the way across the yard to the new fort in the dark.
- 3 cups quartered strawberries
- 1 cup diced peaches
- 1 cup quick cooking oats
- ½ cup powdered sugar
- ½ teaspoon lemon zest
- Pinch of salt
- 1 cup quick cooking oats
- ½ cup sliced almonds
- ¼ cup melted better
- 3 T brown sugar
- 2 Tablespoons cold butter cut into 4 pieces
- Preheat your oven to 375 degrees. Butter 4 individual baking dishes or one 8x8 baking dish, set aside. In a large bowl, mix together the filling ingredients and spoon into each dish. Press lightly on the filling to fit it into the dish. In a small bowl, mix together the topping ingredients and spoon on top of the filling, pressing lightly. Place a piece of butter on top of each dish and place the dishes onto a baking sheet. Cook for 20-30 minutes or until the top is lightly browned and the filling is bubbly. Serve warm with vanilla yogurt (for breakfast, I won’t judge) or ice cream.