Can you believe it's the last weekend in July? We have reached the mid point of summer around here which means two things: John has exactly one month of summer vacation left and I am starting to get antsy for fall! I'm holding back my urges for pumpkin spice and everything nice for just a bit longer to enjoy these last few weeks of summer, but I can tell you my heart is starting to yearn for cool crisp days and the smell of burning wood. Ahhhh..... Ok, not yet, but soooooon.....♥
This past week we celebrated Christmas in July. It was wonderful, but that's not all we celebrated.
I had a birthday this week!
On Tuesday I celebrated turning 44!!!
My very dear friend sent me this necklace for my birthday.
I absolutely love the sentiment on it!!
It's how I feel about her and all of you!!! ♥
Cards and gifts from friends and family made me feel very special!
And so did this!
Rob and John took me out for boiled lobster!!!! It was so delicious. I went all out. Wore the plastic bib and everything. It was messy but worth it!!
What a treat! ♥
Happy birthday to me....♥
The weather here has been unbearably hot and humid!! On Thursday we finally had rain!!!
All the plants were very grateful for a nice soaking.
Unfortunately, it's still humid. We haven't spent too much time outdoors lately. I miss my walks, but it's just too hot. Another reason I'm anxious for fall : )
Spending time indoors has it's perks! Like baking.
Today I made a peach pie. It was my first time making one.
I was very happy with how it came out!!!
I used 6 large peaches (actually 5 and 1/2 - I ate the other half :).
I didn't even bother to peel them. I just sliced them up.
I got the recipe out of an old recipe book I've had since the 1980's.
Here it is in case you want to give this pie a try ♥
You will need:
double crust pie dough - either homemade or store bought
I made my tried and true recipe with butter flavored Crisco ♥
5 cups fresh peaches (5-6 large peaches), sliced
3/4 cup sugar
1 1/2 tablespoon quick-cooking tapioca
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter
Preheat oven to 375 degrees.
Grease and flour a 9 inch pie plate
Roll out and fit bottom crust into pie plate.
In a large bowl add peaches, sugar, tapioca, salt, cinnamon, & nutmeg. Toss to coat the peaches.
Pour into unbaked pie shell. Dot with butter.
Roll out top crust and fit over peaches. Flute edges as desired ♥
Brush with an egg wash and bake for 50-60 minutes.
It was so delicious and you all know how I feel about pies!!! ♥
This one is a keeper!
By the way, did you see the full moon last night? Even though I've seen dozens of full moons in my days it's always breathtaking to me at how large and beautiful they are. I wish my phone captured it's likeness better. Her color was a deep yellow. It was stunning!
And that was pretty much my week. It started with Christmas, had a birthday and some lobster in the middle, and ended with pie and a full moon ♥
As I type this (on Saturday evening) I'm about to make myself a cup of tea and settle in to watch one last Hallmark Christmas movie. The marathon is ending tonight and won't be back until October. I've been full on obsessed with the Hallmark channel for the past 2 weeks. Rob is over it....and so is John. If their eye rolls get any bigger I think their eyes are going to pop out of their heads! As long as I have a TV in my bedroom then there is no need to panic. Everything is a-ok! LOL
Happy weekend, friends! Hope you're having a good one! ♥♥♥