Sunday, September 27, 2009

Back from CA

No, this is not me, it's my sister.

Mark's mom gave us some chocolate eyeballs which Mark really enjoyed! :)

This is Mark's dad's leaf art... I liked it.

Ducky's all grown up now.

Dad & Mark on tractors.

Mark & I got to spend a little over a week in CA with my parents and alas, now are back in Oregon. I do like it here, but I don't like being so far away from my family.

School started back up for Mark last week and I'm starting another term at work starting Tuesday, so the crazyness has begun. Here are a few pictures from our trip down south.

Friday, September 11, 2009

Long Time No Post

I didn't think I'd been that busy lately, but aparently I have considering it's been a couple months since I last gave an update. Summer has consisted of moving into a new apartment, working, going to Jr. High camp in Idaho for a week, photographing a wedding, working some more, house sitting for a week, baking while enjoying having a full size oven again and playing with our neighbor's kitten.
Today's the last day of summer term at the flight school, so now we get our summer vacation for a couple weeks before starting another busy term... I think Mark & I are both ready for a break.

Peach Pie

I know it's almost the end of summer and peach season, but if you can still find some you should try this, it's amazing... if you like peaches... and pie (sorry the picture's not great).
Peach Pie

- Pastry for two-crust pie
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 6 cups pealed and sliced peaches (6 to 8 medium)
- 1 teaspoon lemon juice
- 1 tablespoon stick margarine or butter

Heat oven to 425 degrees F. Prepare pastry.

Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Dot with margarine. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Cool in pie plate on wire rack. Serve warm if desired.

It's also good with vanilla ice cream. Enjoy! :)