Peaches & Blueberries

July in Georgia brings peaches, and blueberries.

Two of my favorite fruits, and

two of my favorite fruits to eat together. 

Peaches and Blueberries go together in the most delightful way.

Our little town holds a local Farmer's Market, during the season,

on our little town square every Friday.

This past Friday I loaded up on peaches and blueberries.

I wandered among the tables and booths,

set up with all sorts of garden delights.

It was hard to pass up the jars of honey,

baskets of tomatoes, and fresh corn.

But, I went that day with peaches on my mind.

Then the blueberries woo'd me and I couldn't resist.

This past Sunday, my family gathered for one of our favorite

summertime suppers....

Low Country Boil

Fried Green Tomatoes

Hushpuppies

and I made a Peach with Blueberries Crisp.

Its a crazy simple recipe,

one long inheirited from my Mama.

I'm bettin' every southern girl has this recipe, or a variation of it.

PEACH CRISP

(I just added a couple of handfuls of blueberries, for good measure.)

For a 9x11 baking dish:

1 1/2 cups self rising flour

1 1/2 cups sugar

1 1/2 sticks softened, room temp butter or margarine

Enough peaches to generously cover the bottom of the dish.

1 1/2 cups water

Sprinkle of cinnamon

Spray baking or casserole dish with non stick spray.

Peel and cut up (I like nice size chunks) enough peaches to almost, but  not completely fill up the dish.  I used about 10-12 peaches, depending on the size.  Sprinkle the fruit with cinnamon.  I give it a light covering.  Pour the water over the fruit, enough water (about 1 1/2 cups) to cover the bottom half of the fruit.

Mix flour, sugar, and butter together to form a crumbly topping.  You can use a pastry cutter but I use my hands.  The mixture should be a separated, pea like crumble.  Crumble the mixture over the fruit to cover completely.

Bake at 350 for about an hour, until top is golden brown. 

Its best eaten warm, with vanilla ice cream.  Yum....

For a smaller dish, you can cut back the amount of fruit, cut the dry ingredients back to one cup and one stick of butter, and one cup of water. 

This recipe is especially yummy in the Fall, with apples.  For an apple crisp I add more cinnamon for that apple cinnamon-y goodness.

Ahhhh, June...

June is my favorite month of the year.  Yes, I am the quintessential summertime girl.

Why I love June...

Long lazy days on the dock, swimming and boating.

Lightening Bugs

Blueberries

Hydrangeas

Magnolias

Jasmine on the lattice, and in the air.

Black Banks Creek, and crabbing.

Wearing the scent of sunscreen, and salt water.

Margaritas.

Skirts, shorts, and sandals.

Spanish moss and Resurrection ferns.

I love June, yes I do.

I'm at my best in June.

"If a June night could talk, it would probably boast it invented romance."

~ Bern Williams

Today is....

National Mint Julep Day!

from Google images

Believe it or not, this so southern girl has never had a mint julep.  I know, a sacrilege, right? 

But, for some reason, a few months back, and I do think I'll blame this on pinterest, I've been longing for a set of mint julep cups.  All the pretty pins I've seen on flower arrangements in mint julep cups have me seriously shopping.  I found these about a month ago, and have been playing the "Should I or Shouldn't I?" game....

                from Ross-Simons.com

                                             

I have a feeling that eventually I will...............

Also, coincidently, Damon Lee Fowler, one of my all time biggest Author crushes, posted a very tempting mint julep recipe on his blog a few weeks ago.  

I love Mr. Fowler...love him.  His Savannah Cookbook is one of my favorites.  Plus, his keen interest in historical southern cooking touches my very soul.  Being a lover of southern history, and cooking, his writings on the relationship of both just puts me over the moon.  But I digress....

Mr. Fowler posts his favorite mint julep recipe here, along with some very cool historical background of the South's signature cocktail, dating back to even Biblical times.  Makes me want to try a mint julep today...and well, it being National Mint Julep Day and all..... http://www.damonleefowler.com/blog.htm?post=853665

Other Things

I've had a hard time keeping up with blogging.  It seems like for a few years, I really enjoyed blogging, and blogged regularly.  Nowadays I do well if I blog once a month.  I still keep blog post ideas in my head, and I'll think, "I need to blog about that!"  And, my camera still hangs at my side, sometimes with pictures that I want to share.  But sitting down to actually "do it" often evades me.  Maybe its because I'm back at work full time.  Maybe its because the last 5 months or so have been a whirlwind of activity with wedding planning, college graduation, end of school, and the illness and loss of our sweet old girl, Sophie. 

Our girl Annalee was married to her sweet Jeff last week....two weeks after her graduation from college.

We lost Sophie in April.  She was my best good friend, and a faithful and loving companion.  I've had dogs, and pets of almost every variety through out my life.  Sophie was an exceptional pet, a member of our family.  I miss her terribly.

I'm heading to my island in a few weeks.  Home.

I miss my blogging friends.  And, I'm sure they've all given up on me.  But I do still get by your blogs on a regular basis, to read, and sometimes comment.  Hopefully I can spend more time here on my blog and hanging out with my blogging friends again. 

Tee Time!

Its the Masters week in Augusta.

 I love watching the Masters. 

 I still can't get over that year Greg Norman choked on the final round.  I loved him so much,

 loved everything about him...the total package. 

 I was brought to tears that year.   

Through the years I've enjoyed watching the careers of

Tiger Woods, Phil Mickelson, and the wonderful

Payne Stewart, RIP. 

Will we ever forget his signature look?

When I was growing up, my Daddy always went to the Master's.

From the 1960's to the 1980's.

Do you know how many times he tried to get me to go with him?

Numerous...too numerous.

But, I was a dumb teenager, too busy with friends, dating, partying.

Dumb.

And, its a regret I'll always live with.

Its ironic now, how much I love Golf.  Love the game.

I don't play, but I sure love watching,

and just being around a golf course.

Its a wonder that I love it so much.

As a teenager, I caddied one summer at our local Country Club.

I got hit in the head that summer, by a wooden club.

Of course, I cried, and walked off the course,

swearing I would NEVER come near another golf club

or golf course, for the rest of my life....But I lied.

This weekend, as my family marks the death and resurrection of our Lord,

we'll also be enjoying a weekend filled with family...and golf.

May you be blessed with the knowledge, love, and grace of a risen Lord.

May you enjoy fellowship of family and friends...and of course, good food.

I'll be serving two traditional Master's weekend dishes...from the cookbook,

Tea Time at the Master's.

The "Now Famous" Cheese Ring

1 lb. of grated sharp Cheddar cheese

1 cup of chopped pecans

3/4 cup of mayonaise

1 small or medium onion, grated

1 clove garlic, pressed

1/2 teaspoon Tabasco

1 cup Strawberry Preserves

Combine all ingredients except the strawberry preserves, mix well, and chill.

Form into a ring.

Fill center with strawberry preserves (I like to put this in a small compote and set in the center)

Serve with crackers.

Sometimes its hard to find peaches this early in the season, but if peaches are available, I love to make the following cobbler.  If not, then early and mid summer is Peach time in Georgia.

Peach Cobbler

2 cups fresh, ripe peaches, peeled and sliced

1/2 cup sugar

1 stick butter

1 cup sugar

1/2 cup milk

1 cup sifted plain flour

1 1/2 teaspoon baking powder

Pinch of salt

Preheat oven to 350.

Mix peaches with 1/2 cup sugar. Let stand 30 minutes or until juice forms.

Melt butter in 2 quart baking dish.

Use remaining ingredients to make the batter.

Pour batter over the butter,

then pour peaches and juice over the batter.

Bake at 350 for 30-45 minutes.

Serve with vanilla ice cream.

Of course, Easter dinner this year will be served with Arnold Palmer's tea,

much to my Daddy's delight.

In Like a Lamb

from Google images

March 1

came in like a lamb today.

You know what that means...

According to folklore, March will go out like a Lion.

"March. In like a lamb, out like a Lion."

I've always liked that old saying. 

The thing is, I've never remembered to notice how March "went out."

But one thing's for certain.

In Georgia, March brings both beautiful soft weather, and

roaring windy, rainy, and sometimes cold weather.

According to the Farmers Almanac,

this old saying is myth,

started by those who came before us.

People often believed that bad spirits could affect the weather adversely.

Because of that, they were often cautious about what they did,

what they did not do, and how they did it.

They believed in a balance between weather, and life.

So, if a month came in bad, like a lion,

it should go out good, or calm, like a lamb.

March is such a changeable month.

I think nowhere is this more true than in the South.

We will probably see warm, spring like temperatures...like today. 

It was 62 degrees at 7:30 this morning.

Or, we may see late season snow flurries, or cold driving rain.

Regardless, I'm anticipating spring...anxiously. 

And, enjoying a morning of sunshine, warmth,

and the hint of buds on my azaleas.

"See the winter is past.  The rains are over and gone.

Flowers appear on the earth.

The season for singing has come,

the cooing of doves is heard in our land."

~The Song of Songs~

Mardi Gras Tuesday

Its Mardi Gras today in the Crescent City.

I've always wanted to go.

I love NOLA,  but have never been during Mardi Gras.

But...its on my bucket list.

Today, in honor of Mardis Gras

I'm making Grillades & Grits for dinner.

I haven't made these before, so today will be a first.

And, what better recipe to follow than one from New Orleans' own...

Emeril.

I'm  using this one...

http://www.foodnetwork.com/recipes/emeril-lagasse/grillades-and-baked-cheese-grits-recipe/index.html

BAM!

Happy Mardi Gras, Y'all!