Hello happy people!
Pulse check for your week – how was it? It was good for me. My neighbor brought over smoked meatloaf. Oh, YES! It’s absolutely my favorite and they know it. Thank you, Trent and Susan!
Still harvesting a few fresh tomatoes – I know it’s going to come to a halt very, very soon so I am relishing every beautiful offering the plant continues to share.
Peach pie happened this week – a friend brought over fresh peaches he ordered outta the Carolinas. Peaches are without a doubt my very, very favorite fruit. The pie lasted about 2 days. Breakfast, lunch and midnight snack attack action! Check out the recipe for this unbelievable peach pie from a recipe card I have dated 1989. Ha
I’d like to introduce you to a $6 tomato – Geesh! It is an heirloom at one of the local farmer’s markets but – seriously – $6? How’d the childhood song go, “Rain, rain, go away …” Wish we could sing Inflation away ! I took its picture – but it didn’t come home with me.
Kana Wine – without a doubt the finest, best tasting Cabernet Sauvignon I’ve ever had the pleasure of sipping. My friend, Johnny, brought it to me. His family produces it. You might want to check it out via handy-dandy Google.
5 for Friday Playlist is beautiful. I hope you give it a listen.
As always, thank you for being here. You guys are the best!
QUICK QUESTION
WHAT IS YOUR MOST ATTRACTIVE QUALITY?
Crumble Peach Pie
Mary Helen Rowan was the mother of our Church pastor where I grew up in Billings, Montana. She was a hilarious lady who was a delight to be around and I enjoyed going to her home to spend the afternoon chatting.
She was originally from Missouri and was a fantastic cook (as most people from that generation were) and this is her recipe. It’s exceptional.
FILLING
- 4 cups peeled, sliced fresh peaches
- 1 cup sugar
- 1/4 cup all-purpose flour
- 2 TBSP lemon juice
- 1/2 tsp cinnamon
TOPPING
- 1/2 cup softened butter
- 3/4 cup flour
- 1/2 cup sugar
FILLING
- In a bowl combine all ingredients and mix gently. Turn out into pastry shell
TOPPING
- Cream butter with sugar and flour (will be crumbly); spread over filling
BAKE
- 450* Oven for 10 minutes
- then turn temp down to 350* and bake 30 minutes more
In Mary Helen’s writing on recipe card, “The peach juice bubbles up through the topping — giving a really scrumptious crust.”
~ Hippie Cowboy Recipe Box
Spotify Playlist
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