It’s August in Northern Michigan, which means we have local produce galore these days!
When presented with the opportunity to make a summer dessert, peach cobbler was tops on the list! My mom used to make cobbler when we were kids, and I haven’t had it in years. It was high time!
Based on allrecipes.com
- 8 peaches–peeled, pitted, and sliced
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 tsp. lemon juice
- 2 tsp. corn starch
For the topping, you’ll need:
- 1 cup flour
- 1/4 cup brown sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 6 Tbs. butter, cold, and shredded
- 1/4 cup boiling water
1. Preheat your oven to 425 degrees.
2. Peel and slice the peaches and put them in a large bowl. Add sugar, brown sugar, cinnamon, nutmeg, lemon juice, and corn starch. Mix. Pour into 8×8 baking dish and bake in preheated oven for 10 minutes.
3. While the peaches bake, make the topping. Mix dry ingredients. Add shredded butter, and mix in with fingertips or a pastry cutter. Add boiling water, and mix until it’s just combined.
4. When the peaches are done, drop clumps of dough onto the top of the peaches. Sprinkle on top a mixture of 3 Tbs white sugar and 1 tsp cinnamon.
5. Bake for 25-30 minutes.
6. Serve warm, topped with whipped cream.
As previously mentioned, summer is my season. I just love it. One thing I love is how easy it is to gather people in the summer. Somehow, it just seems simpler. Have a campfire, host a cookout, play yard games, plan a potluck. These summer days are longer, and they seem to lend themselves to leisure and fellowship more than the dark days of winter.
If you’re looking for something simple, colorful, and delicious to take to your next picnic, cookout, or potluck, look no further than this cold pasta salad. It will only take 15 minutes of prep, and can be made well in advance of your event–just store it in the fridge!
Easy Summer Pasta Salad
- 16 ounces pasta of your choice-I used a multicolored rotini.
- 1 cucumber, sliced and quartered
- 10 oz. cherry tomatoes, each quartered
- 1/2 cup Italian dressing
- 1/4 cup Parmesan cheese
- Ground pepper, to taste
1. Prepare your pasta according to the directions on the box.
2. Chop your cucumbers and your tomatoes. I sliced the cucumber, and then chopped each slice into quarters. I won’t limit you in your cucumber chopping method. Do as you see fit. I quartered the tomatoes, but, once again, I won’t limit you.
3. Once the pasta is done, drain in a colander, and rinse under cold water until the pasta is cool. Toss cucumber and tomato in a bowl with the pasta, and drizzle dressing on top. Toss until dressing is evenly dispersed. Add Parmesan cheese, and toss again. Top with ground pepper.
4. Chill in the fridge for at least 2 hours before serving, and up to 24 hours.
And this week, summer finally arrived in Northern Michigan. There has been grilling, hammock laying, and campfire sitting. And goodness, I’ve missed this season, and I’m so glad it’s back. Summer is a season of new life and of growth and of sunshine. Of beaches, and fresh air, and water, and friends. Summer is my season. This is the season I look forward, and the season in which I feel most alive.
Though April was rainy and quite chilly, I started running again, registered for a triathlon, practiced lots of piano, and fertilized the garden.
In what’s remaining of May, I hope to:
- Share a performance of the concerto I’ve been working on! A week from tomorrow is the big day, and I’m excited.
- Plant the garden! I need to till in the fertilizer, plot it out, reinforce the fencing to keep the critters out, and plant.
- Enjoy a trip to Minneapolis–I’m excited to explore a city I’ve never been to.
- Relax. The week pre-performance is a busy one, so I’m looking forward to some good old R&R.
- Jump into Donald Miller’s Creating Your Life Plan. I’ve watched the first 2 modules, and I’m hooked. Once I complete the course, I’ll let you know how things turned out.