These cool pictures that Handsome took while I was shopping in a little artsy-fartsy shop down the street. These were taken in front of the Louisville Science Museum. He got a good one of all four kids by themselves, and Bubba was able to take a good one of the two of us adults. So fun – now I just have to find a cool way to display them!
I just love these pictures of this little girl! (hat tip: Design Mom)
This is just another reason I am glad that we are homeschooling. I could have written this . . . except, of course, I wasn’t valedictorian.
Andrew Peterson’s new cd came in the mail! And we listened to it over and over and over!
Our recent visit to The Creation Museum was fun and informative. And we met friends there (who happened to be visiting at the same time); we left together and had dinner at a great pizza place. What fun it is to meet friends on vacation twice in one summer! (Though, to be honest, we did know that we were going to meet this group of friends; before our travels, we discovered that we had planned to be at the same place at the same time and, while keeping it a secret from our children, planned a little surprise meeting right in the middle of the museum! It was SO fun . . . and totally worth it to see the look on Bubba’s face when she saw one of her favorite friends in such an unexpected place!)
It’s peach and blackberry season! Here’s a recipe for one of my favorite summer foods:
Peaches to cover the bottom of a 9×13 (I just peel and cut until the pan is about half full)
1 1/2ish Tablespoons sugar (just sprinkle a bit over the whole pan) (you can omit this, if the peaches are ripe and sweet!)
2-3 Tablespoons flour
Stir the peaches, sugar, and flour together. (The flour just helps to thicken the peach juice as it cooks.)
1-2 cups blackberries, whole, washed
Sprinkle blackberries over the top of the peaches. We just do enough that the top of the cobbler is liberally dotted with blackberries.
1 1/2 cup all-purpose unbleached flour (we use half whole wheat & half white – works fine)
4 tablespoons brown sugar
2 teaspoons baking powder
pinch of salt
5 tablespoons butter
3/4 cup buttermilk or heavy cream (I have also just used milk. It’s fine – just not as rich tasting.)
Preheat oven to 375.
Combine flour, brown sugar, baking powder, and pinch of salt in a bowl. Cut in butter until dough is crumbly (don’t overdo it). Mix in the 3/4 cup buttermilk or heavy cream with a fork until just combined. Place dough on floured board*, adding as little flour as possible to make it easier to handle. Pat into a circle 1/4 to 1/3 inch thick. Cut out several shapes with a cookie cutter. Bake for 25-30 minutes or until top is golden brown and filling is bubbling. Serve warm or at room temperature.
*I don’t always pat out dough and cut out shapes; I just throw spoonfuls over the fruit and sort of flatten them out. It’s not as pretty, but my family doesn’t really care!*
Hope you are having a great summer! I have been enjoying my bloggy break, and I have been getting a lot done too!
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