I call it the easiest diet in the world. Lose 7 pounds in 7 hours....... Jack and I had a pretty rough 24 hours but we are much better now.
Sorry for the delay of the post but I found all things a struggle yesterday.
We had a great time down at Disney. Those folks know how to have a fun time. The weather was perfect and I thought the crowds would be smaller but it was busy! The food festival runs for a month and a lot of people think like me, it will be slower and the weather is cooler, and so everybody comes at the same time. The true slow time is in January I guess.
Great big thanks to Marianne and Jerrod for always making our time in Orlando special. Marianne works with the food end and Jerrod is our guide in the park and Jack calls him Uncle Jerrod. This is our 4th time with Jerrod and he always sends Jack home with a new Disney stash....thank you Uncle J. We love you.
Did y’all catch Bobby and I on GMA last week? I guess it was Wednesday? We always have the best time in NY with the folks from ABC. We did the spot with Robin Roberts. She is truly one of the nicest most sincere television people we have worked with… and Diane Sawyer is the best. Y’all know she is a southern girl… the former Miss Kentucky. She and Robin both ‘eat like they are hungry’ when we do a spot and we are scheduled to go feed them again around the first of December.
Y’all check back later in the week for photos and Phil will insert the recipe soon.
Thanks for checkin’ in, y’all do good things
-jamie
This Weeks Recipe:
From The Deen Bros. Cookbook
Blackberry and Peach Cobbler
4 cups pitted and sliced peaches (about 2 pounds)
2 cups blackberries
1/2 cup granulated sugar
2 tablespoons cornstarch
1 1/2 cups all-purpose flour
1/2 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter cubed
3/4 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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