Can I brag for a minute? Please? Thanks. I had an awesome weekend, and you’re going to hear about it.
While nothing extraordinary happened, this was one of those weekends you don’t want to end — as was clearly demonstrated by the incredible amount of lounging in bed that happened this morning. If you don’t get out of bed… the week doesn’t start, right? As I’ve recently regained control of my weekends (i.e. no more working Saturday!), Friday has a rediscovered meaning. TGIF like I’ve never known it before! It certainly makes coming home feel that much better. After work, as is becoming more and more frequent with D’s recently rekindled love of running, we went on a nice FAST run together. Nothing like a good old fashioned sprint to the finish! He kicked my butt, obviously.
After having worked up quite the appetite, we dressed up for a romantic date at our favorite sushi place in town. Unfortunately, they decided to SHUT DOWN permanently. I suppose bankruptcy isn’t a “decided to shut down” situation, but come on! Oh well. Instead of dwelling on that bummer, we went another sushi place around the corner, which definitely scratched the sushi itch for me.
Then what did we do? Slept for EVER. Literally. I fell asleep at 10:30, and woke up at 9 the next morning. It. Was. Glorious. I originally woke up at 6 thinking “I feel really rested, I should get up and run before it gets hot!” Clearly, that did not happen. I can’t remember the last time I slept that much, or that well — it’s amazing how energetic a good night of sleep can make me!
The peak of the weekend was, for me, probably Saturday morning. We headed out to a local farm to pick raspberries — a task I am not very good at, but thoroughly enjoyed! After about an hour of raspberry picking, we were mildly scratched up, entirely full of raspberries, and had picked enough to keep us busy using them this week. Being out between rows of raspberry bushes on a sunny Saturday morning, picking with my best friend: could life get much better? No, probably not.
After our berry picking excursion we headed to the Sweet Pea Festival here in Bozeman, which hosts various artists for three days each August. We saw dance troups and improv groups, beautiful jewelry, pottery, leather, furniture, etc. Of course, root beer floats were had (by me). Our mountainous trail run on Sunday thanked me for that.
Saturday night was a dinner with friends while watching the Olympics (which really is happening during any spare moment these days), to which I brought this cobbler! We picked enough raspberries that I really need to be using them up, and we had a bunch of ripe peaches — clearly, cobbler was the solution. I’ve been making a lot of pies lately (but you all wouldn’t know that, as I’m being a lazy blogger!), and decided that in the interest of time and ease, a cobbler would be best.
It was delicious! I like to put some orange zest either in the fruit or in the biscuits, I’ve written the recipe with it in the fruit, but I highly recommend it either way. Cobbler is so easy to throw together, it literally takes about 10 minutes of actual effort, and then you have a delicious summer dessert ready for any occasion.
Raspberry Peach Cobbler
Makes one 8×8 pan, 9 small servings
3 large peaches, sliced
2 cups raspberries
2/3 cup sugar
1 Tbsp orange zest
2 Tbsp corn starch
1 2/3 cups all-purpose flour
1 2/3 teaspoons baking powder
1/4 cup granulated sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter, chopped into small cubes
2/3 – 3/4 cup heavy cream, plus more for brushing
Sugar for sprinkling biscuits
Preheat the oven to 375 F.
With clean fingers, rub the orange zest into the sugar until it is fully incorporated, then mix the sugar with the corn starch. Toss the fruit (combined) with the sugar mixture, pour into an 8×8 baking pan, and set aside.
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, and arrange on the top of the prepared fruit. Brush the biscuits with heavy cream, sprinkle with ample sugar, and bake for 50 minutes. If the biscuits are browning to quickly, place a foil tent over the top. Allow to cool 15 minutes before serving, and enjoy!1