Hello friend, I hope you’ve had a wonderful week!
Beginning this weekend, I’m sending out a little recap of my Instagram posts with added content, backstories, and more photos.
I love Instagram but there’s always so much more to share, so hopefully you’ll find these occasional weekly reviews fun, helpful, inspiring and beautiful.
Labor Day was a wonderful kick-off to fall wasn’t it?! We cleaned our garage after Ron discovered a small snake. I HATE snakes and we knew even though the little guy hid in a crack, that we couldn’t let him stay. So I ran to the store to get some sulphur, Ron sprinkled it all around the cracks and finally a shop-vac got the thing out of the crack and out of our vicinity. Yay for a husband who is strong and bold when it comes to these things.
I’ve been making peach pies like they’re going out of style this summer, and have decided it’s my all-time favorite dessert. The girls have been learning pie skills as well which has been fun. Peaches have to be in season to make a good pie, and I like mini pies made in small tart pans with crust only on the top.
There was a time I made all pie crusts from scratch, never again! Trader Joe’s frozen pie crusts are my go-to solution, they’re delicious and save so much time.
Here’s the little recipe that never fails to make your mouth shout YES, it’s adapted from my Grandma Troyer’s peach pie which makes me very happy when I think of her, an incredible woman who loved Jesus and her family so much.
Peach Pie (makes about 4 small tart pies)
5 ripe peaches, peeled and sliced evenly
2 T. Sugar
1 T. Flour
1/2 t. Cinnamon
Dash nutmeg and dash salt
1/4 t. Almond extract
Mix all above ingredients together. Grease your tart dishes lightly with butter. Pour peach mixture into tart filling each one full. Dot the top with small slices of butter (maybe 1/2 t per tart). Cover with strips of pie crust. Bake at 400 until golden brown. Serve with vanilla ice cream (Haagen Dazs of course!)
Last Tuesday, direct from my kitchen table, I presented a 90-minute webinar, “The Leader as Innovator — Designing Your Dream Job Now” for the IMA Academy. If you missed it you can listen to the content here.
Grateful it got high reviews since I really love helping people find fresh inspiration and ideas for loving their work more. 1,300 attended and several sent such sweet notes, thanking me for the practical insights and help.. Reminded that taking time to send thanks is always a classy gesture.
The twins and I have enjoyed making basil pesto with the harvest from one small plant I put in the ground in May. I LOVE pesto as a snack with tortilla chips or for sauces on pasta. We also love it spread on a thick slice of toast topped with chopped tomatoes drizzled with a bit of balsamic glaze. Here’s my easy recipe adapted from the Silver Palate Cookbook for the last 20 years.
Fill a mini food processor with basil leaves, add 3/4 cup walnuts, 2 cloves garlic finely chopped or pressed, 1/2 cup olive oil, 1/2 t. Salt, ground black pepper. Pulse chop this mixture til it’s like bread crumb consistency. Add about 1/2 c. Parmesan cheese and pulse more til well-blended but not too smooth. Freeze in ice cube trays for use all winter in sauces.
Have a wonderful fall weekend!