Our truest life is when we are dreams awake.
–Henry David Thoreau
Hello, sweet friends…
This weekend marks one year living in our home…and so I thought it would be appropo to share how things have evolved.
So far, (due to the pandemic) half of the year in our new home has been spent at home.
There’s a big difference between living in a place that you simply rely on for necessity and…
living in a place that you really feel at home in.
I’m not certain how much the pandemic has altered my view of home…
however it has changed the way I’ve experienced it these last few months.
My thoughts now include that “Home” is where the rags in my life can be turned into quilts…lemons become lemonade…and those few extra pounds are simply welcomed as “more to love”…
That being said this past year also brought the loss of 3 beloved furry children. I’ve learned that home is where you happen to be when circumstances aren’t stellar.
So as much as I love our new home…this past year has reminded me that home is not so much a place…
as it is a feeling of being accepted…
and at times a dirty litter box.
With summer coming to an end I just had to bake peach cobbler. This recipe is very easy and I only wish I would have had french vanilla ice cream to serve it with. next time…
2 cups peeled peaches (if frozen, thaw and drain juice)
1/4 cup butter
1/2 cup flour
1 cup sugar (divided)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1/4 tsp. vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup brown sugar
ice cream for serving (optional)
Preheat oven to 350°F. While oven preheats, put the butter in a 9-inch glass dish and place in oven until melted.
Mix flour, 2/3 cup of sugar, baking powder and salt in large bowl. Add milk and egg to flour mixture and stir to combine.Pour batter over melted butter in glass dish. – DO NOT STIR
Put the peaches in a bowl, add 1/3 cup sugar along with vanilla, cinnamon and nutmeg. Stir to combine. Spoon peaches gently over batter. – DO NOT STIR
Sprinkle brown sugar over top of peaches and batter.
Bake cobbler for 40-45 mins or until batter is golden brown. Finish with a few minutes on broil to give it a little extra crispness on top (watch closely so it doesn’t burn).
Serve warm with French vanilla ice cream.