We didn’t see one inch of rain.
Thank goodness. It seems we are in the ‘cane alley here but time and time again we dodge the bullet.
The whole fam damnly made it back from the cruise and the report is a good time was had by all… and it was a smart move not to take Jack. It was cold too.
Call me crazy but when I think cruise and I think of the sun and bathing suits and little umbrella drinks and blue, warm water and hot sand and not so much icebergs and big coats. I am pulling for the return south next year and Jack will be the ripe old age of three and all over that boat.
I know how beautiful Alaska is, Bobby and I along with two of our friends spent ten days camping and fishing in AK about eight years ago. Yeah, we really roughed it. We slept on the ground every night and paid $2 for a shower at some camp ground half-way through the week. Cooking over an open fire, fighting off the biggest bugs you will ever see but, and this is a little known secret about guys and camping, we managed to keep a cooler of beer iced down.
Ahhhh....the great outdoors.
Sorry to cut this entry short but I have an appointment I am 2 minutes late for.....
thanks for checking back
Y’all do good things
-jamie
This Weeks Recipe:
Blackberry and Peach Cobbler
Page 200 The Deen Brothers Cookbook
4 cups pitted and sliced peaches (about 2 pounds)
2 cups blackberries
½ cup granulated sugar
2 tablespoons cornstarch
1 ½ cups all-purpose flour
½ cup packed light brown sugar
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons cold unsalted butter cubed
¾ cup heavy cream
Vanilla ice cream (optional)
1. preheat oven to 350 F. Butter a 9 inch square pan; set aside
2. In a bowl, toss together the peaches, blackberries, sugar and cornstarch; set aside. In a second bowl, whisk together the flour, brown sugar, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the cream and combine.
3. Spread the fruit mixture in the bottom of the prepared pan. Drop the biscuit batter by spoonfuls on the top of the fruit. Bake 45 to 55 minutes or until golden brown on top and bubbling. Let cool for 10 minutes before serving. If desired serve with ice cream.
Makes 6 servings.
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