For blooming trees. The Golden Dorsett and the peach are blooming. The avocado is blooming. And the loquat is, too. Oh! and the macadamia. The apricot will start next month, then the figs will leaf out. And lastly, the pears and other apple. Some of the bushes are starting to get happy. I have flowers on the blueberries, leaves on the lemon verbena, and my bulbs are up.
I have been working hard on my vegetable garden beds. Some of the lettuces have sprouted, and snow peas. There is still much to do, but it is getting to be spring in a real sense. I am actually looking forward to it. Life is joyful.
Monday, February 2, 2009
Friday, January 9, 2009
Things you have to do,
But you don't want to do them.
I know we all put off things that are unpleasant. We make excuses for why they can wait. We make our lives too full to make room for them. We forget them, heehee, well not really, but we pretend we did.
So I had promised my DR. that I would have this procedure two years ago and I have been putting it off for that long. When I promised him again in September, I actually scheduled it for January so that it was far away and the calendar was clear.
Wouldn't ya know, the calendar got full, but the procedure was embedded with priority. Every other relative scheduled something for around that time, too, but mine got scheduled first- priority. I staunchly held my ground even though 25 things could have bumped that procedure. My DR. will never know how difficult it was for me to get there and get it done. If he had a clue, he would be so proud of me. But he will just look at the results and check it off as another thing on the list done.
What I am trying to learn is : The real priority is my health and longevity, not someone else's. Enlightened self interest, selfishness, or just plain reality. If I don't take care of myself, no one else will.
Colonoscopy. Probably the most distressing of all the procedures I can think of. But Colon cancer is a killer and is gaining ground on our generation quickly. If a person has a colonoscopy early enough, the pre-cancerous polyps can be removed and the cancer is stopped. I believed my Dr., really I did. And I wanted to take care of this, but it is a very distressing thought.
There were only two polyps and they were removed and sent to be analysed. I am colon cancer free for at least 10 years. Now it is time to stop thinking about my butt and get back to work.
I know we all put off things that are unpleasant. We make excuses for why they can wait. We make our lives too full to make room for them. We forget them, heehee, well not really, but we pretend we did.
So I had promised my DR. that I would have this procedure two years ago and I have been putting it off for that long. When I promised him again in September, I actually scheduled it for January so that it was far away and the calendar was clear.
Wouldn't ya know, the calendar got full, but the procedure was embedded with priority. Every other relative scheduled something for around that time, too, but mine got scheduled first- priority. I staunchly held my ground even though 25 things could have bumped that procedure. My DR. will never know how difficult it was for me to get there and get it done. If he had a clue, he would be so proud of me. But he will just look at the results and check it off as another thing on the list done.
What I am trying to learn is : The real priority is my health and longevity, not someone else's. Enlightened self interest, selfishness, or just plain reality. If I don't take care of myself, no one else will.
Colonoscopy. Probably the most distressing of all the procedures I can think of. But Colon cancer is a killer and is gaining ground on our generation quickly. If a person has a colonoscopy early enough, the pre-cancerous polyps can be removed and the cancer is stopped. I believed my Dr., really I did. And I wanted to take care of this, but it is a very distressing thought.
There were only two polyps and they were removed and sent to be analysed. I am colon cancer free for at least 10 years. Now it is time to stop thinking about my butt and get back to work.
Thursday, December 11, 2008
fluffy obsession
I have fluffy obsession. All things fluffy. Feathers, fur, light thoughts, whipped egg white, soft bread, dust bunnies. The first year of spinning I didn't do this. I had one fleece and a drop spindle. Then there was the roving from Julie and a bit of Wensleydale and a gift of Alpaca. I didn't really spin much unless I had something I wanted to make with the yarn.
Then there came a Fleece opportunity- Shetland for $5 each fleece. Well, who could pass that up. And Ebay had Alpaca for $5 a fleece and no one else bid. I received a gift of Mohair fleece. Suddenly I had a world of fleece in my garage.
I thought I had enough, but I really wanted to have just a bit more- a Merino, so soft. So I went to Black Sheep Gathering 2008. And bought more Wensleydale, ALpaca, and 2 Merino. I couldn't wait to get them ready for spinning. I didn't even have a plan for what they would become. I just assumed they would be socks, eventually.
But fluffy thoughts took over. I was washing and spinning Shetland and the end of the fleece was nowhere in sight. The fleece goes on forever. And then some dying happened- that's color by the way. And more spinning. More washing, and carding. Then the carding machine, and a portable wheel, and a loom..... !!! All this fluffy-ness is starting to get heavy. I have an entire room devoted to fluffy-ness and I have no place in it to work. I use the dining room for that, or the living room. My fluffy-ness is spreading like St. Augustine grass- creeping into every crack and crevasse. Every room has little fluffy fuzz bunnies on the floor. They stick to my clothes like weed seeds and follow me around. They are in my hair, and food, and rough spots on my hands.
But I have finished processing (wash, pick, card) One whole Alpaca fleece, one whole Merino fleece, and one whole Shetland. I have a wall of yarn, a bed full of yarn, and lots of bags full of carded fluff. I have knitted all the projects for the Holidays- and still I have yarn and fleece.
The obsession part (oh I know you think we already covered that when I bought all that fleece to start with). Well, the obsession part is that now that I have completed processing three fleeces- not spinning mind you- I am thinking about the next fleece. What color or type of wool? How many? When is Black Sheep again? How much can my room really hold? Can my vacuum cleaner withstand all the work? Argggh. Why can't I be happy with the mass I have. Certainly it is fluffy enough.
So I will wear my award winning socks and think on this (while I spin). I truly have enough fleece to last at least 4 years. I can spin, weave, knit, crochet until Sara graduates from College. If I can just keep the fluffy thoughts confined to my one room, I will be ok. Until June.
Then there came a Fleece opportunity- Shetland for $5 each fleece. Well, who could pass that up. And Ebay had Alpaca for $5 a fleece and no one else bid. I received a gift of Mohair fleece. Suddenly I had a world of fleece in my garage.
I thought I had enough, but I really wanted to have just a bit more- a Merino, so soft. So I went to Black Sheep Gathering 2008. And bought more Wensleydale, ALpaca, and 2 Merino. I couldn't wait to get them ready for spinning. I didn't even have a plan for what they would become. I just assumed they would be socks, eventually.
But fluffy thoughts took over. I was washing and spinning Shetland and the end of the fleece was nowhere in sight. The fleece goes on forever. And then some dying happened- that's color by the way. And more spinning. More washing, and carding. Then the carding machine, and a portable wheel, and a loom..... !!! All this fluffy-ness is starting to get heavy. I have an entire room devoted to fluffy-ness and I have no place in it to work. I use the dining room for that, or the living room. My fluffy-ness is spreading like St. Augustine grass- creeping into every crack and crevasse. Every room has little fluffy fuzz bunnies on the floor. They stick to my clothes like weed seeds and follow me around. They are in my hair, and food, and rough spots on my hands.
But I have finished processing (wash, pick, card) One whole Alpaca fleece, one whole Merino fleece, and one whole Shetland. I have a wall of yarn, a bed full of yarn, and lots of bags full of carded fluff. I have knitted all the projects for the Holidays- and still I have yarn and fleece.
The obsession part (oh I know you think we already covered that when I bought all that fleece to start with). Well, the obsession part is that now that I have completed processing three fleeces- not spinning mind you- I am thinking about the next fleece. What color or type of wool? How many? When is Black Sheep again? How much can my room really hold? Can my vacuum cleaner withstand all the work? Argggh. Why can't I be happy with the mass I have. Certainly it is fluffy enough.
So I will wear my award winning socks and think on this (while I spin). I truly have enough fleece to last at least 4 years. I can spin, weave, knit, crochet until Sara graduates from College. If I can just keep the fluffy thoughts confined to my one room, I will be ok. Until June.
Friday, December 5, 2008
December Babies
A Baby was born on December 2, 2008. He is related to me, distantly, but still has a large impact on my family. My parents are now Great Grand Parents. In my world that is a rare thing.
Many of the children I know, don't know their grand parents. Great grandparents had been long dead before the children came. Grandparents died while the kids were young. This is because many of my friends chose not to have children until they were in their late 30's. And so had their parents. So a grandparent started at age 60something or later.
My husband's sister waited until she was 40ish. Now her parents are quite ill and the children will never really know them or much about them. Great Grand parents you say, "Ha, it doesn't happen now."
But somewhere down the line, a glitch, a misfire, a bit of genetic throwback- and, Lahren had a baby when she was 20 and my parents outlived the survival curve.
Good news, though. I can pretend it didn't happen and my younger brother is a grandpa. Serves him right. My exhusb is a grandpa, too. Ha. And I am in no hurry to babysit.
So you, my children, don't hurry. I have a few years until I am 60ish. I can wait. I have no need to become a Great Grandparent somewhere down the line.
Many of the children I know, don't know their grand parents. Great grandparents had been long dead before the children came. Grandparents died while the kids were young. This is because many of my friends chose not to have children until they were in their late 30's. And so had their parents. So a grandparent started at age 60something or later.
My husband's sister waited until she was 40ish. Now her parents are quite ill and the children will never really know them or much about them. Great Grand parents you say, "Ha, it doesn't happen now."
But somewhere down the line, a glitch, a misfire, a bit of genetic throwback- and, Lahren had a baby when she was 20 and my parents outlived the survival curve.
Good news, though. I can pretend it didn't happen and my younger brother is a grandpa. Serves him right. My exhusb is a grandpa, too. Ha. And I am in no hurry to babysit.
So you, my children, don't hurry. I have a few years until I am 60ish. I can wait. I have no need to become a Great Grandparent somewhere down the line.
Wednesday, November 26, 2008
Not fast enough
Sometimes, you have to act fast, on impulse; she who hesitates is lost. But, for us chronic procrastinators things sometimes work well, too.
I didn't kill the Pettingill Apple tree. There was one small apple left on it and I waited until Max was here. We picked it together and sampled it cautiously. This was November 10th-ish. And to my great surprise, this apple had sweetness. This means that the apple blooms in May and takes 6 months to mature. It is now losing leaves, 15 days later.
I have decided to let it have one more year and I will sample the apples in November. It still doesn't have the texture I would like, but it isn't a complete failure. I would not recommend this apple type to anyone because of its long maturation period and the fact that there are so many better choices now. But I may not cut it down. It is an heirloom after all. Or so I am told.
But there are other things one usually does on impulse, too much thought causes emotional problems. So, we had a couple of new chickens- bantams. One turned out to be a rooster, a white silky roo. He was beautiful with black skin, burgundy chops and comb, blue ears and a blackpearl beak. Silkies can't fly (wings too small). I found myself kind of liking him, even though I had sworn "no roosters". So he started crowing at almost 6mo old and at first it was only occasionally. Then he started attacking the other chickens and asserting himself and crowing all the time.
Well, rather impulsively, I decided (with help from my sweet husband) that the Roo had to go.
This was the first chicken we slaughtered- ever- and we did it well, according to the book. I took the meat that I wanted and froze it, but I am not sure I can eat him yet. Too much though causes emotional problems.
And that (with all the other chaos of family, friends, and work) was November. Now I am going to settle down to some fine cooking and house cleaning. There are some squashes calling my name and a few pies on the list. I don't want to hesitate. Growling tummies are pacing at the feed door.
Enjoy a great meal, be cozy with loving family, and show thanks by driving safely and being gracious for a whole day. It is good for you.
I didn't kill the Pettingill Apple tree. There was one small apple left on it and I waited until Max was here. We picked it together and sampled it cautiously. This was November 10th-ish. And to my great surprise, this apple had sweetness. This means that the apple blooms in May and takes 6 months to mature. It is now losing leaves, 15 days later.
I have decided to let it have one more year and I will sample the apples in November. It still doesn't have the texture I would like, but it isn't a complete failure. I would not recommend this apple type to anyone because of its long maturation period and the fact that there are so many better choices now. But I may not cut it down. It is an heirloom after all. Or so I am told.
But there are other things one usually does on impulse, too much thought causes emotional problems. So, we had a couple of new chickens- bantams. One turned out to be a rooster, a white silky roo. He was beautiful with black skin, burgundy chops and comb, blue ears and a blackpearl beak. Silkies can't fly (wings too small). I found myself kind of liking him, even though I had sworn "no roosters". So he started crowing at almost 6mo old and at first it was only occasionally. Then he started attacking the other chickens and asserting himself and crowing all the time.
Well, rather impulsively, I decided (with help from my sweet husband) that the Roo had to go.
This was the first chicken we slaughtered- ever- and we did it well, according to the book. I took the meat that I wanted and froze it, but I am not sure I can eat him yet. Too much though causes emotional problems.
And that (with all the other chaos of family, friends, and work) was November. Now I am going to settle down to some fine cooking and house cleaning. There are some squashes calling my name and a few pies on the list. I don't want to hesitate. Growling tummies are pacing at the feed door.
Enjoy a great meal, be cozy with loving family, and show thanks by driving safely and being gracious for a whole day. It is good for you.
Wednesday, October 1, 2008
Pettingill Apple Review- Bad news
I always have great hopes for the different trees I plant. It is a commitment of time, money, space and energy (not to mention water and fertilizer). And, if you make a bad choice, you have to start over and wait for the new choice to see if it is better.
SO, I researched the low chill apple trees. I read reviews and advertisements and planting guides. And the first apple tree I planted was the Golden Dorsett. This tree is incredible for the coastal San Diego area. It fruits 2 or 3 times a year. It has large abundant crops. It is ready June 1 but keeps on the tree for a whole month. Then there is another crop for Thanksgiving and it blooms again (but I don't let that one fruit because we both need a rest).
The only draw back for the Golden Dorsett is that it turns to sauce when cooked. It doesn't have any structure left- so it doesn't really work for Pie.
I was hoping that the second apple tree- the Pettingill- would be the fall pie apple for me
The Pettingill was advertised as a coastal low chill apple. The fruit would be ready in Late summer to early fall. It is redish with some green in the skin, shaped like a Granny Smith.
OK- now for the reality. The tree grew like crazy- long straight branches, no fruit spikes or buds. I pruned heavily. More growth, late dormancy, long dormancy, wouldn't bloom for 3 years. Finally, it bloomed and set 1, that's right just one, apple. It fell off in August- sour as can be. This year it bloomed well, for a long time and set about 12 fruits. One fell off in early August. The others grew large and turned very red. So, at the end of August - first week of September really, I pick 4 to make a "test Pie".
The "test pie" was very sour even with lots of sugar- it was almost too sour to get down- we tossed 1/2 the pie. And to make it worse, NO TEXTURE. Again we had a sauce apple. Not juicy either. We waited on the other apples to see if we had just been too early.
Late September, I picked one very large, very red apple. It was light so I was certain there was little sugar or water. And I was right. It was too sour to eat. I sliced it thinly and nibbled a few bites, but it just couldn't be eaten raw. I tossed it.
Now it is October and there is one apple left to taste. But I already know the answer for this tree- Applewood smoked bacon and sausage. I am not talking about turkey stuffing, I am talking about killing a tree. For me, this is one of the hardest things I can do. I have 5 years invested in this tree and it is a complete disappointment.
SO- this is my review. This Pettingill Apple tree is not what it is claimed to be. It has a higher chill factor than is listed in the advertisements. It flowers irregularly, sparsely and sets very little fruit in the San Diego Coastal climate. The fruit it does make is not edible. On the good side, it makes excellent long straight branches for wands and kindling. There is abundant wood for applewood smoking of smoked meats and fish. The leaves are glossy and large and the birds don't want the fruit either.
I recommend saving your money for something better and passing on this tree. It isn't even good as a pollinator for other trees.
Ok. There I have said it. Now, where is the chainsaw? I have a job to do.
SO, I researched the low chill apple trees. I read reviews and advertisements and planting guides. And the first apple tree I planted was the Golden Dorsett. This tree is incredible for the coastal San Diego area. It fruits 2 or 3 times a year. It has large abundant crops. It is ready June 1 but keeps on the tree for a whole month. Then there is another crop for Thanksgiving and it blooms again (but I don't let that one fruit because we both need a rest).
The only draw back for the Golden Dorsett is that it turns to sauce when cooked. It doesn't have any structure left- so it doesn't really work for Pie.
I was hoping that the second apple tree- the Pettingill- would be the fall pie apple for me
The Pettingill was advertised as a coastal low chill apple. The fruit would be ready in Late summer to early fall. It is redish with some green in the skin, shaped like a Granny Smith.
OK- now for the reality. The tree grew like crazy- long straight branches, no fruit spikes or buds. I pruned heavily. More growth, late dormancy, long dormancy, wouldn't bloom for 3 years. Finally, it bloomed and set 1, that's right just one, apple. It fell off in August- sour as can be. This year it bloomed well, for a long time and set about 12 fruits. One fell off in early August. The others grew large and turned very red. So, at the end of August - first week of September really, I pick 4 to make a "test Pie".
The "test pie" was very sour even with lots of sugar- it was almost too sour to get down- we tossed 1/2 the pie. And to make it worse, NO TEXTURE. Again we had a sauce apple. Not juicy either. We waited on the other apples to see if we had just been too early.
Late September, I picked one very large, very red apple. It was light so I was certain there was little sugar or water. And I was right. It was too sour to eat. I sliced it thinly and nibbled a few bites, but it just couldn't be eaten raw. I tossed it.
Now it is October and there is one apple left to taste. But I already know the answer for this tree- Applewood smoked bacon and sausage. I am not talking about turkey stuffing, I am talking about killing a tree. For me, this is one of the hardest things I can do. I have 5 years invested in this tree and it is a complete disappointment.
SO- this is my review. This Pettingill Apple tree is not what it is claimed to be. It has a higher chill factor than is listed in the advertisements. It flowers irregularly, sparsely and sets very little fruit in the San Diego Coastal climate. The fruit it does make is not edible. On the good side, it makes excellent long straight branches for wands and kindling. There is abundant wood for applewood smoking of smoked meats and fish. The leaves are glossy and large and the birds don't want the fruit either.
I recommend saving your money for something better and passing on this tree. It isn't even good as a pollinator for other trees.
Ok. There I have said it. Now, where is the chainsaw? I have a job to do.
Friday, July 25, 2008
June, July, August blur
Well, uh, um... It has been some time now hasn't it. Let's see. Oh, yes. June 18, a Wednesday, I left at 5:30am for Eugene, Oregon. We (Julie and I) drove for 18 1/2 hours and stayed over night with Ona in Cottage Grove. We got to bed about 12:30am and I don't remember breathing in the night or anything else, but we woke up about 8:30. After showers, breakfast, a romp with the turkeys, and some porch time, we went on to Eugene to set up camp.
It was great to get the tent up and get a feel for things like showers, bathrooms, and various venues before dark. It got dark about 10pm so we had lots of time to wander and see everyone setting up their booths. Then we had all day Friday to find stuff and watch judging, and goof off. We met wonderful people, saw exciting demonstrations, and generally loved the day- including the cold/hot shower that afternoon. It was a pretty hot day and the cold shower part felt really good to me. Eventually, we found the hot spot on the knob and continued with warm/hot showers.
I found a place in Oregon selling wonderful raw honey and bought 2 gallons for my sweetie. And a bunch of fleeces, and silk cocoons, and bamboo and flax and.... uh, I ran out of money and had to stop. I took some wonderful classes, though. And my socks won 3rd place. They were touched by Judith McKenzie, the goddess of all things spinning and knitting. And they were deemed worthy. She hand wrote a note about how to improve things and I don't think I will ever remove it. The socks go into the shrine.
Then we drove home- 18+ hours with a hotel in Redding and fires all over California- Hot, hot, hot. And a bunch of good looking forrestry fire personnel, too.
At home life hit the fast lane- Spin group, Sara week, unpack, get house ready for new windows, get Scott back to China, Bills, wash car, recover from drive, visit mom, Eduard's car service, and 4th of July. Apples! Oh did I make applesauce and dried apples, then the peaches started. There has been so much work and cleaning, people to take care of and visit, stuff to put away and move to new places. I can't really even remember all that we have done and are doing. Life is just too busy.
So today, I am still canning and drying peaches. This is the last weekend, I hope. Mom went to the hospital July 15-22, with a near stroke experience and stayed there a week- I spent almost all week with her. Then she went home and has to relearn how to take care of herself with a walker. I am still trying to catch up from the week in the hospital. Taylor's getting married, Lahren is having a Boy! The month is ending and I haven't had time to call or schedule my cabinet maker for the living room. Plans on hold for now.
But I can mark some progress- I have washed all of the Wenslydale fleeces, the Moorit Merino, and the Black Merino. That leaves the 4 Alpacas and 3 Shetlands. My guest room is full of washed fleeces and I am spinning every night for at least an hour. Much cheaper than therapy. I am going to the gym. I am canning and dehydrating. I dyed some Locks and sold some. I am keeping up with my email and friends and home family. Two rooms of the house are pretty clean and we can park in the garage again (one car).
I am going to make a new year's resolution this year, that I don't want to do so much for other people. I want to focus on my own health and needs. I want to exercise more and lose some weight. I want to sell some of my handspun yarn and go to another fiber festival. I may give up my Renfaire activities and focus on other events for awhile. I am just getting more selfish with my time and energy. I want more time with my sweetie, real time, time-off time, vacation time, hammock time. I want to slow the wheel down.
But for today- the last of the black merino is getting washed and there are peaches waiting for me.
Cobbler to you, my friends.
Cobbler Recipe: Oven at 425f
This can be made with the cake part under the peached or over the peaches. Under gives a soft, moist cake part and over gives a crusty top.
4 cups fresh sliced peaches
1 cup water
1 Tablespoon Lemon Juice
1/2 up to 1 Cup sugar
1 Tablespoon corn starch
Put the water, sugar, cornstarch, lemon juice and peaches in a large sauce pan. Stir and heat until sugar is dissolved and comes to a boil. Turn off heat.
1 1/2 cups flour
6 tablespoons butter or shortening
1/2 teaspoon salt
2 teaspoons Baking powder
1 tablespoon sugar
1/2 cup milk
Mix flour, salt, sugar and baking powder together in a mixing bowl. Cut the butter in with a pastry tool, a knife, or a fork, like for pie dough. Stir in the milk until a medium soft dough forms. Kneed the dough for just a little while (two or three pushes with the heel of the hand). Spray a deep baking dish with non-stick spray or rub with butter.
Maked little rounds or cakes (about 1 inch high) and lay them in the pan. Cover with hot peaches and syrup. Bake 30 minutes.
OR
Put peaches into the baking dish and roll dough out gently to form a cover for the peaches (like a thich crust). Prick or cut holes for the steam to escape. Bake 30 min.
You can spice the peaches with cinnamon or use 3 drops of vanilla. Some people serve it hot with ice cream. Yum!
It was great to get the tent up and get a feel for things like showers, bathrooms, and various venues before dark. It got dark about 10pm so we had lots of time to wander and see everyone setting up their booths. Then we had all day Friday to find stuff and watch judging, and goof off. We met wonderful people, saw exciting demonstrations, and generally loved the day- including the cold/hot shower that afternoon. It was a pretty hot day and the cold shower part felt really good to me. Eventually, we found the hot spot on the knob and continued with warm/hot showers.
I found a place in Oregon selling wonderful raw honey and bought 2 gallons for my sweetie. And a bunch of fleeces, and silk cocoons, and bamboo and flax and.... uh, I ran out of money and had to stop. I took some wonderful classes, though. And my socks won 3rd place. They were touched by Judith McKenzie, the goddess of all things spinning and knitting. And they were deemed worthy. She hand wrote a note about how to improve things and I don't think I will ever remove it. The socks go into the shrine.
Then we drove home- 18+ hours with a hotel in Redding and fires all over California- Hot, hot, hot. And a bunch of good looking forrestry fire personnel, too.
At home life hit the fast lane- Spin group, Sara week, unpack, get house ready for new windows, get Scott back to China, Bills, wash car, recover from drive, visit mom, Eduard's car service, and 4th of July. Apples! Oh did I make applesauce and dried apples, then the peaches started. There has been so much work and cleaning, people to take care of and visit, stuff to put away and move to new places. I can't really even remember all that we have done and are doing. Life is just too busy.
So today, I am still canning and drying peaches. This is the last weekend, I hope. Mom went to the hospital July 15-22, with a near stroke experience and stayed there a week- I spent almost all week with her. Then she went home and has to relearn how to take care of herself with a walker. I am still trying to catch up from the week in the hospital. Taylor's getting married, Lahren is having a Boy! The month is ending and I haven't had time to call or schedule my cabinet maker for the living room. Plans on hold for now.
But I can mark some progress- I have washed all of the Wenslydale fleeces, the Moorit Merino, and the Black Merino. That leaves the 4 Alpacas and 3 Shetlands. My guest room is full of washed fleeces and I am spinning every night for at least an hour. Much cheaper than therapy. I am going to the gym. I am canning and dehydrating. I dyed some Locks and sold some. I am keeping up with my email and friends and home family. Two rooms of the house are pretty clean and we can park in the garage again (one car).
I am going to make a new year's resolution this year, that I don't want to do so much for other people. I want to focus on my own health and needs. I want to exercise more and lose some weight. I want to sell some of my handspun yarn and go to another fiber festival. I may give up my Renfaire activities and focus on other events for awhile. I am just getting more selfish with my time and energy. I want more time with my sweetie, real time, time-off time, vacation time, hammock time. I want to slow the wheel down.
But for today- the last of the black merino is getting washed and there are peaches waiting for me.
Cobbler to you, my friends.
Cobbler Recipe: Oven at 425f
This can be made with the cake part under the peached or over the peaches. Under gives a soft, moist cake part and over gives a crusty top.
4 cups fresh sliced peaches
1 cup water
1 Tablespoon Lemon Juice
1/2 up to 1 Cup sugar
1 Tablespoon corn starch
Put the water, sugar, cornstarch, lemon juice and peaches in a large sauce pan. Stir and heat until sugar is dissolved and comes to a boil. Turn off heat.
1 1/2 cups flour
6 tablespoons butter or shortening
1/2 teaspoon salt
2 teaspoons Baking powder
1 tablespoon sugar
1/2 cup milk
Mix flour, salt, sugar and baking powder together in a mixing bowl. Cut the butter in with a pastry tool, a knife, or a fork, like for pie dough. Stir in the milk until a medium soft dough forms. Kneed the dough for just a little while (two or three pushes with the heel of the hand). Spray a deep baking dish with non-stick spray or rub with butter.
Maked little rounds or cakes (about 1 inch high) and lay them in the pan. Cover with hot peaches and syrup. Bake 30 minutes.
OR
Put peaches into the baking dish and roll dough out gently to form a cover for the peaches (like a thich crust). Prick or cut holes for the steam to escape. Bake 30 min.
You can spice the peaches with cinnamon or use 3 drops of vanilla. Some people serve it hot with ice cream. Yum!
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