Miracles in Bloom.

It's a miracle.

The internet is back in the wee cottage on Hudson Ave.

For a couple of weeks, things were a bit prickly around here.

Since I just got things up and running,
and am quite knackered from a fabulous day
(dog walk, Huevos Rancheros, 11am movie,
window shopping, leisurely lunch, good book, nap, hot bath
then dinner with friends,)

I will post more elaborately tomorrow.

BUT I just wanted to share what I woke up to
outside of my bedroom window this morning.

My organ-pipe cactus was in bloom.

These cactus flowers generally open at night for less than 24 hours,
bursting with brilliance out of their harsh, spiny wombs,
briefly sharing with the world their delicious aroma,
before closing up and turning back within.

Their scent is intoxicating:
Sweet, tropical, like Hawaii.

And they beg me to appreciate the small stuff,
the miracles that are in the everyday.

A delicate, fleeting blossom that shares its perfume in the summer evening air.

And high-speed internet.

Its the simple things.

xx

Just Peachy...

I miss you guys so much.

My internet has been down for the last 2 weeks,
which has been nothing short of maddening,
and I am still duking it out with AT&T Broadband to fix the problem.

They assure me they will have things resolved by tomorrow...
So hang in with me, folks.

After being on the phone with them for HOURS,
I am in need of some serious R&R this weekend.

I plan to go to a few gatherings in Malibu,
and then watch the fireworks from a friends boat in the Marina,
with a glass of rosé in hand.

I never come to a party empty-handed,
but this year I actually received requests for my
Mixed Berry-Peach Crisp.


Here is my secret recipe, one which I've spent many summers perfecting,
for this delicious, SUPER EASY July 4th Holiday treat:

You'll need:
A 13x9 baking dish
(I use this one from C&B, its AMAZING and SO affordable!)

A large mixing bowl

A medium mixing bowl
(easy, right?)

For the Fruit Mixture:
2 cups blueberries (2 small packets)
2 cups raspberries (2 small packets)
2 cups sliced strawberries (1 large packet)
2 cups sliced sweet peaches (1 large packet or
around 5 small peaches)
1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon orange zest
1/3 cup fresh orange juice (from orange where you
took the zest-just squeezing w/ my hand usually gives me enough)

For the Crisp Topping:
2 cups all-purpose flour (I use whole wheat)
1 cup granola (without raisins etc)
3/4 cup firmly packed brown sugar
1 tablespoon cinnamon
pinch of salt
3/4 cup (1.5 sticks) UN-salted butter, cut into
small pieces,
PLUS some for greasing baking dish
1 large egg

To Make:
1) Preheat oven to 350 degrees.

2) Combine fruit mixture ingredients (8 cups
fruit, sugar, cornstarch, orange zest and orange juice) into a
large mixing bowl.
Pour into a BUTTERED 13" x 9" baking dish.

3) In a separate bowl, Combine flour, granola,
brown sugar, cinnamon, salt, and small pieces of butter
WITH HANDS until crumbly.
Add egg last, and finish combining.
Lay across top of fruit mixture.

4) Bake for 40 mins, or until golden brown and bubbly.

5) Let cool slightly, then serve in individual bowls,
with vanilla bean ice cream if desired.

6) Enjoy! Yum!!

*You can refrigerate this after cooled to room temp,
And I've found it is even delicious served cold!

Especially for breakfast. :)

xx