Trenches to Dig and Berry Tarts to Eat

How and why do weekends fly by at an alarmingly fast rate?! It's Sunday afternoon and we are trying to soak up any last amount of relaxation we can before another crazy-busy week starts. Today is September 11th, ten years after the day. We are watching memorials and documentaries about the fateful event that changed, well, everything. I am feeling so grateful to be an American. I am grateful for my freedom. I am grateful for opportunities. I started this post wanting to whine about the fact that every spare second we have had as of late has been digging trenches in our yard for sprinklers. And then I thought, "I'm healthy and alive. I am safe. I am lucky to have a yard to dig trenches in."

 

We are now to the point of covering up all the sprinkler pipes to get ready to spread top soil. That means Russ got the sprinklers to actually sprinkle! Yahoo!!! One step at a time, people. Russ is calling this adventure "one big experiment." And that it is. Yesterday Jace came over to offer some additional manual labor, and he even was lucky enough to see the big black truck come and dump piles and piles of top soil. It's amazing how all men will literally stop what they are doing and stand in awe at a truck. It helped that it was shiny and black, I'm sure.

We did stop and have a bit of fun yesterday. We had some {new and awesome} friends from the neighborhood over for a BBQ, and to watch the BYU football game. Sadly, they lost... by one point. Next time, cougars. 

I was lame enough to get only one picture of the evening -- the dessert. I call this the "End of Summer Berry Tart." Mmm mmm good. I would highly recommend whipping it up, it really was simple and fast.

{The End of Summer Berry Tart}

Adapted from Betty Crocker

{Crust}

10 oz. animal crackers, crushed in a blender or food processer

1/3 cup butter, melted

1 tsp ground cinnamon

2 Tbsp sugar

{Filling}

1 8 oz. package cream cheese

1/2 cup sugar

2 Tbsp lemon juice

1 cup whipping cream

1/2 pint blackberries

1 pint raspberries

1/2 strawberry jam

1 Tbsp orange juice

Heat over to 350. In medium bowl, mix cracker crumbs, butter, cinnamon, and 2 Tbsp sugar. Press into bottom and up sides of an ungreased 9" tart pan with removable bottom. Bake 10 minutes, or until golden brown. Cool completely, about 30 minutes. 

In large bowl, beat cream cheese, 1/2 cup sugar and lemon juice on low speed until combined. Add whipping cream and beat on high for 3-5 minutes, or until light and fluffy. Spread onto tart crust and refrigerate for at least 2 hours. 

Microwave strawberry jam for 30 seconds or until warm. Add orange juice. Drizzle glaze over berries. 

Enjoy!