Traveling can certainly be tough sometimes! The last two days have been on of those times — a challenge. From a bus-ride taking much longer than advertised, to a terrible hotel experience, to waterlogged iphones, it's been easy to feel overwhelmed and defeated. At the same time, it's a good reminder to go with the flow, be okay with how things are, and remember that — in the grand scheme of things — none of these situations is actually a big deal. The long bus-ride was beautiful, with good company, and we had no reason to rush anyways. We made it, in one piece, to Luang Prabang — I'm grateful! We easily moved to a different hotel, after one night in the bad one, and it's perfect for us! I'm grateful! We've had our phones in rice for two days, and mine is attempting to work — I'm grateful! Even if it doesn't fully recover, I can get a new one: life will not end. I'm grateful!
As a kid I never worried about anything — perhaps a bit too much, to my detriment — but have found myself an increasingly worried person as I get older. It's easy to get swept up in fretting about the little things and losing sight of the real importance: I'm in SE Asia, with my wonderful husband, exploring a beautiful landscape full of delicious food and loving people — we're grateful to be able to do all of this while still working, connecting with people at home, creating new products, and learning so much about the world and ourselves. Am I cheesy enough for you? Yeah... sometimes you need a sharp reminder {like a drowned iPhone} to remind you that you actually have it pretty good. So act like it!
We're now in Luang Prabang, a UNESCO World Heritage site and a pretty darn charming town! I hope to take advantage of the abundant coffee shops and yoga classes, between exploring golden wats and milky blue waterfalls! How can I complain when that's on the docket? I won't! This town has an amazing night market — the best market I think I've seen in SE Asia thus far — full of gorgeous tapestries, paintings, handicrafts, clothing, etc. I've been really good about not buying things as we go, since I don't want to schlep it around, but this market is making me want to buy ALL THE THINGS! We do only have 5 weeks until we come home... but that's still a while to lug around big paintings and extra clothes. We'll see what happens!
Today I'm sharing this blueberry raspberry cobbler — a real comfort food for me! I love cobblers, and am used to having them piping hot from a Dutch oven on the beach {or river trip, or any camping trip} with my family. They're all going down the Rogue River next week, which we're missing this year, and I'm pretty sure they'll be having cobbler! I wish I could have some with them! I made this cobbler in a cast-iron skillet, but you can use any baking dish you want.
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Blueberry Raspberry Cobbler
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 minutes
- Yield: 9 1x
Ingredients
- Biscuits
- 1 ⅔ cups all-purpose flour
- 1 ⅔ tsp baking powder
- ¼ cup granulated sugar, plus more for sprinkling
- ¼ tsp salt
- 6 Tbsps cold unsalted butter, chopped into small cubes
- ⅔ - ¾ cup heavy cream, plus more for brushing
- Cobbler
- 2-3 cups blueberries
- 2-3 cups raspberries
- ½ cup sugar
- 2 Tbsp cornstarch
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 375 F, and butter your 8x8" pan {if not using a nonstick skillet}.
- In a medium bowl, combine flour, baking powder, sugar, and salt. With a pastry cutter, or forks, work the butter into the flour mixture until the butter pieces are smaller than peas. With a fork, stir the mixture together while adding the heavy cream, only adding enough so that the dough just comes together. Turn out onto a work surface and knead only so it comes together as one square piece: it is ok to be a big shaggy here.
- Cut the biscuit into nine pieces.
- In a separate bowl, toss together the cobbler ingredients (berries, sugar, cornstarch, and vanilla). I say use 2-3 cups of each berry because this will depend on your pan — I prefer as many berries as I can fit! Pour evenly into your baking dish, and arrange the biscuits evenly on top.
- Brush the biscuits with heavy cream, sprinkle with ample sugar, and bake for 45 minutes. If the biscuits are browning to quickly, place a foil tent over the top. It's finished when the biscuits are golden and the fruit is bubbling voraciously!
- Allow to cool 15 minutes before serving, with ice cream, and enjoy!
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