You might be a little surprised by the presence of this post, as I should be on the road headed east right about now, but nope… I’m still here! I’ve delayed my departure ‘til tomorrow. Unfortunately, that means a shorter turn around between Chico + Chicago, but there are still a few unfinished jobs to be done.
Last night I made dinner for my parents, as I thought it would be my last meal at home for the summer. In doing so, I crossed off two more items from my list*.
To make/bake before Monday Tuesday:
I made Mama Pea’s Honey Lime Tofu + Strawberry Peach Salsa recipe to the T. My parents were a bit surprised to see strawberries on top of their savory tofu, but no one left any leftovers.
The peachiness continued moments later as I served them Peach Blueberry Crisp for dessert.
Peach Blueberry Crisp II
[original recipe @ Health on the Run]
- 6-7 large peaches, peeled
- 1 – 1 1/2 c. blueberries
- 1/4 c. all-purpose flour
- 3 T pure cane sugar
- 1 tsp. vanilla
- 3/4 c. rolled oats
- 1/4 c. whole wheat flour
- 1/3 c. brown sugar
- 1/3 c. unsweetened coconut
- 6 T unsalted butter, softened
- 1/4 tsp. salt
Cut peaches into large chunks and place in a mixing bowl with blueberries. Add flour, sugar, and vanilla; toss gently. Place into a deep baking dish of some nature.
In a smaller bowl, mix together topping ingredients, distributing the butter evenly. Place on top of fruit mixture. Bake @ 350* for 45-50 minutes until browned and bubbly.
Serve warm with vanilla ice cream. We ate it a la carte tonight; the ice cream wasn’t missed.
SO much to do today it’s scary! I can’t believe the week of HLS is actually here! I’ve got my usual pre-travel butterflies.
- What is your favorite color(s)? Pink + Orange. Could you tell? : )
- Do you prefer cobbler or crisp? Crisp… can’t wait ‘til pear season again.