19 June 11 • MAV

I think this is the first completely ‘random’ dispatch I’ve posted on 3191 Miles Apart. This week I have been quite scattered and I feel as if I have so many things to tell you! And most especially so since we are about to sign off for a little summer holiday (but we’ll tell you more about that next week).

Anyway … let’s jump into the randomness, shall we?

First, you must know that I’m in love with my new Jen Judd-McGee Tea Towels. I’m a little obsessed actually. When they are dirty I find any excuse to do a load of laundry and get them back out into rotation. They’re so special, aren’t they?

Second, you must know that I have figured out a solution to my herb problem. What herb problem? Well, the basic gist is that I always end up with too many herbs. There are just two of us in my household afterall and I just don’t need a big bunch (if I’m buying them loose) or a huge plant (if I grow them myself). This year I got little pots of herbs and I’m already feeling so much better about it. A little of something is usually a good fit for me … it just feels right.

Third, you must know that this is my fifth birthday Card Society clic pen and it’s red with magenta writing on it and red ink (sorry for the spoiler Card Society members)! I’m just about as excited about this pen as someone can be about a pen. These are the last 10 days to sign up for The Card Society before I close membership forever (my card-of-the-month club ends in December after over five years and 134 cards). Change is good … it really is.

Fourth, you must know that I’m tickled pink about my new (antique) yellow and white striped porch furniture. Bring on the porch-sitting and BBQ-ing, please!

And last (you’ve been very patient with this ‘random’ post), you must know that I made my first cobbler of the season this weekend. I’m a cobbler fanatic! My very favorite recipe comes from Nigel Slater’s book The Kitchen Diaries. Here’s my take on that recipe which you see all made up at the top of this post:

Peach & Blueberry Sour Cream Cobbler

peaches and blueberries (as much as you like to fill your pie dish up)
the juice of one lemon
1 T caster sugar
1 T all purpose flour

1/2 C all purpose flour
3/4 C spelt flour
2 T cornmeal
pinch of salt
2-1/2 t baking powder
1 T caster sugar
6 T butter
5 oz sour cream

Set oven to 400ºF/200ºC. Cut peaches into chunks or wedges and put in a bowl with blueberries. Sprinkle the fruit with your lemon juice, 1 T caster sugar and 1 T flour. Mix together and place that fruit mixture into your pie dish. Take flours, cornmeal, salt, baking powder, 1 T caster sugar and whisk together in a bowl. Cut butter in and use fingers or knives to bring together until it looks like soft breadcrumbs. Add sour cream and use your hands to bring dough together. Take small pieces of the dough (golf ball sized) and flatten them out a bit in your hands and place them over the fruit. Do this over and over until your dough is gone and the fruit is somewhat covered. Sprinkle the top with a little caster sugar (if you like sweet use quite a bit!) and put in the oven for 25–30 minutes or until top is golden brown and fruit is bubbling. Serve warm or room temperature with vanilla ice cream or fresh whipped cream.

: : :

Here’s to randomness.
Hope you enjoyed mine. I know I feel better getting it all out!


19 June 11 • SCB

Because we cannot depend on the weather to signal the arrival of summer in the northwest (I have just slipped on my wool socks, actually), we depend on the berries.

Strawberries = summer is here. They are a few weeks late this year, but we’ll take ‘em when we can get ‘em.

For Father’s Day, I usually make my dad strawberry shortcake. Smitten Kitchen’s shortcakes are perfect (and a great use for the yolks of the hard-boiled eggs of which my son only eats the white). Fresh, local berries only need a squeeze of lemon, a sprinkling of sugar and some time to macerate.

My dad, who grew up in the midwest, eats his short cake buttered with a heap of berries and then smothered in just straight cream. I always set aside some cream for my dad and then whip the rest for everyone else. I think it’s a plate-full of nostalgia for him, and I’m glad I can serve it up.

Happy Father’s Day to all the dads!