Tue Nov 26, 2013
Top of the morning to ya!
The week started off right, yup a snowfall that is going to stay with us throughout the winter I’m guessing and I made it to Stratford Centre last night and exercised in the gym and used the track to walk 4 km.
Yes I’m impressed, however after a 4 pound gain over the past ??? weeks it is time to start an exercise regiment. I’m a lot of talk when it comes to exercise, but the truth is I can find every excuse possible to be doing something else. Like baking and trying recipes for Grandma’s Tea Room. Yesterday I went back to my recipe card catalog from McCall’s and dug out recipe 166 Peach Cobbler. Oh and I’ve been reading an excellent helpful book these past days called “Stress Reduction For Busy People” and not only is it helping me with understanding all stress it actually provides an insight into why exercise reduces stress.
I think baking reduces stress…. so it is
time for Afternoon Tea
Please join me in a cup. Today I’ll use this colourful cutting board as my serving tray.
And I’m sharing yummy Peach Cobbler from McCall’s Greatest Recipe Card Collection. Lisa has done a beautiful job of sharing this vintage card collection of ideas on her blog “eating well in 1974“.
5 c sliced peeled peaches 1/2 c sifted flour
1/2 c sugar 1/2 c sugar
2 tablespoons flour 1/2 teaspoon baking powder
1 tablespoon lemon juice 1/4 teaspoon salt
1/4 teaspoon almond & vanilla extract 2 tablespoons butter softened
1/2 teaspoon cinnamon 1 egg, slightly beaten
1/4 teaspoon salt
2 tablespoons butter or margarine
1. Make filling: In medium bowl, combine peaches, 1/2 cup sugar, 2 tablespoons flour, lemon juice, vanilla and almond extracts, cinnamon, 1/4 teaspoon salt, and 1/4 c water ( I use peach juice if canned). Turn into 8 by 8 baking dish. Dot with 2 tablespoons of butter.
2. Preheat oven to 375F.
3. Make Batter: In medium bowl, combine all batter ingredients; beat with wooden spoon until smooth. Drop in 9 portions over filling, spacing evenly. (batter will spread during baking.)
4. Bake 35 to 40 minutes, or until peaches are tender and crust is golden. Serve warm, with ice cream.
*or use two cans (14-oz size) sliced peaches, drained, reserving 1/4 cup of syrup to use instead of water in step 1.
I like vanilla ice cream with hot peach cobbler.
Would you like a scoop?
I just need to make a little adjustment to my drip catcher, there.
Hang on until I give you a tea strainer to catch the wandering loose tea.
I’m having Orange Spice Tea today, would you like a cup
or if you prefer I also have Peach Apricot?
With Christmas less than 30 days away I’m going to have to start taking out my Christmas Wee Little Things. Where is that tea cup I made last year?
I cut out poinsettia and bells and taped them on this cup last year when I hadn’t unpacked my Christmas China yet.
I noticed a colour pattern happening with yellows and greens. These colours had true meaning for my daughter Victoria this past Fall when her and Dewar were married, their colours were John Deere colours.
Married in the back field of their farm and everyone parked on the dirt road and a John Deere tractor and wagon ride brought guests to the wedding party.
Thank you “Lord” for this grey morning and the many birds who visited our feeders this morning. Today I’m blessed and give thanks for such a caring family. I’m thankful for meeting two lovely people who visited the Island yesterday and glad to be part of their holiday. I pray for friends today as they struggle with the loss of a young baby, may they find peace and forgiveness.
I’m joining up with Sandi as she hosts her Tea Time blog where others have joined together to share and bring harmony to one another. Come and share some tea, but most importantly take time out of your day for a break and rejuvenate if only for a few minutes.
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