Well, it’s official…I am no longer a resident of the south! We may be semi-homeless and without 95 percent of our personal belongings but I am still infinitely happier here. Even our 18 hour drive felt less brutal with light at the end of the tunnel (and this time we had two kitties singing from their carriers in the back seat). It seems that the debts we paid to the south are being returned to us tenfold, which is a very welcome thing. I was just offered a job that I think I will love, we are ready to sign the lease to an apartment with lots of character, my husband is gearing up to become a full-time grad student, our families are happy and in good health…I have no complaints.
Though life is pretty good on our end today, I would be remiss in neglecting to acknowledge the significance of the date. Twenty-three years ago today an almost-3-year-old version of myself poked out from behind an American flag at a 4th of July party and the next day found myself on the front page of the newspaper.
Now, 23 years later, today means a little more than wearing a cute red white and blue dress and eating cake and going for pony rides (though I look back fondly on those days). I am married to a man who served bravely for our country, who was wounded in combat, and who pushed himself to recover quicker and more completely than many people expected. I also have a brother-in-law who is currently serving overseas and dozens of others I have come to know and love and respect and their strong wives and girlfriends who sacrifice for us too. Though today marks the official end of my husband’s military contract, I will never stop being proud of him and the thousands of others who make so many sacrifices for our freedom. That’s what Independence Day really means…not just cookouts and beer and red, white, and blue outfits – though all of that is good too and we have them to thank for it.
So for those of us who are here and benefiting from the freedoms we owe to our military, here is a recipe for a perfect summer dessert: a delicious fresh peach and blueberry crisp.
Ingredients for Filling:
- 8-10 fresh peaches, peeled and chopped (very ripe and somewhat soft is best)
- 1 cup fresh blueberries
- 1/3 cup white sugar
- 1 Tbsp lemon juice
- 1-1/4 tsp cornstarch
- 1/4 tsp cinnamon
- 1/4 tsp salt
Ingredients for Crumble:
- 1/2 cup quick cooking rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- dash of salt
- 1/4 cup butter (= 1/2 stick = 4 Tbsp)
- Peel peaches and cut into thin slices. Add blueberries and place in large bowl. Stir in 1/3 cup white sugar and allow to sit for about 30 minutes, tossing occasionally. Strain the liquid into a small bowl and measure out 1/4 cup of it and discard the rest. Pour the fruit into a shallow baking dish.
- Preheat oven to 350 degrees.
- On the side, whisk into the 1/4 reserve peach liquid the cornstarch, 1 Tbsp lemon juice, 1/4 tsp cinnamon, and 1/4 tsp salt, trying to smooth out any lumps. Once adequately mixed and smooth, pour back into fruit and toss lightly.
- In a separate bowl, mix together the dry crumble ingredients. In another small bowl, melt the butter and pour into dried crumble mixture and stir until all of topping is wet. Sprinkle over peach-blueberry mixture.
- Bake in oven about 40 minutes or until fruit is soft and topping is golden. Serve as is or with ice cream.
Happy 4th of July!