First, there's this!
But while getting this ready, we had another celebration.
Remember my MAGICAL babysitter, Cassey? She came to the cafe to help me make artisan savory pumpkin rolls way back in October 2012.
Well, she had a baby (here she is, chillin') and Julianne is such a hoot!
Here's Robert, being the best big brother ever...
He's got mad skills at making the baby giggle.
Robert was baptized, too, and it was so inspiring to see the entire family welcomed into the Christian tradition.
And of course, she started crying! (Looks like Fr. Dave is crying, too!)The water couldn't have been cold. It was about 105F in that little country church! It was way out in the farmland of Dayton, Wa. I'd show you a picture but there's really nothing much there but wheat and farmers and vineyards...
This recipe is from Laura Weimer, and it is DELICIOUS. I'm just going to cut and paste her directions because I did it exactly as she said... which is really rare for me.
Peach Pot Pie
1 1/4 cups sugar
1/2 cup cornstarch
1/4 tsp. salt
6 lbs ripe peaches (about 16-20 medium),
peeled, pitted, and sliced 1/2 inch thick
2 TBSP fresh lemon juice
2 TBSP butter or margarine cut up
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup plus
1 TBSP sugar
4 TBSP butter cut up
1 large egg,
beaten 2/3 cup plus 2 TBSP heavy or whipping cream
Prepare Peach Filling: In large bowl, combine sugar, cornstarch, and salt. Add peaches and lemon juice; toss to coat well. Spoon peach mixture into 13" by 9" glass baking dish and dot with butter; set aside.
Preheat oven to 400 degree F.
Prepare Biscuit Crust: In medium bowl, with fork stir together flour, baking powder, salt and 1/4 cup sugar. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. (Or to make it easier, like me, put the flour, bp, sugar, and salt in a food processor and mix; add the butter (cut into small pieces) a few at a time and pulse while adding. Make sure the butter is COLD. turn on or pulse for about 5 more seconds, then continue.
(For some reason I have no pictures of this!)
Stir egg and 2/3 cup cream with fork and add to flour mixture. (do this outside the processor) The dough will seem like it is not wet enough, but keep working it together with your hands and lightly knead it and it will all begin to come together and that way it remains flaky. Once it is all together in a dough, divide this into 12 pieces and flatten each one into a roundish shape and place on top of peaches.
Each serving: 385 calories/ 13 g. total fat 8 g. saturated 66 g carbs.
It tasted sooo good. Like fresh scones with peach pie filling.
I hope you're all having a wonderful August and enjoying the sweetness of friends, family, faith and the bounty around you!