Happy Monday to all of you lovelies!
I hope your Summer isn't flying by as fast as ours seems to be!
We already have the beginning of Autumn leaves starting to let go of the tree branches...and that alone is a gentle reminder that a new season is right around the corner.
As you can tell, blog posts are further and further apart, but I have been spending hours and hours with family and friends...and also spending MUCH less time on the computer and on facebook. ;]
It reminds me of the simple JOYS and the rewards that come from leading a much less BUSY life. Not that it hasn't been full of LIFE, but there is a difference in being BUSY and being productive.
I have been camping out in Philippians...and I have spent much time asking myself if I know God or if I really KNOW Him.
Living our lives for Him intentionally is a decision that has to be made moment by moment, and it takes TIME. It always seems to take me longer to figure these things out than for most others!
Not that technology is a bad thing...but sometimes a bit of housekeeping is needed in this area of my life.
Sometimes trials in life are dreaded, but I know that God allows so many of these things to draw us closer to Him.
Here is a quick update:
God has given my hubby the very best doctors...the very best friends and a VERY looong time {like 6 months!!} off work to heal up from his back injury! He will be back to work very soon!
...and finally, the whole reason for the SWEET PEACH PIE CRISP...
Our son.in.love is safely HOME from Afghanistan!! Thank you to all of you for all of your prayers and sweet notes over these past months.
If you are new here, we celebrate everything with food!! David chose an ALL-AMERICAN meal and Sweet Peach Pie Crisp with homemade ice cream for dessert. He was one happy HERO!
{traveling Home for a week makes for a tired hubby!}
Sweet Peach Pie Crisp
Lisa Pearson
Lisa Pearson
*Preheat the oven to 375*
1 prepared single pie crust
Pie Filling:
8 peaches, peeled and sliced
¼ cup sugar
¼ cup peach Schnapps
3 Tablespoons flour
2 tablespoons butter, melted
1 Tablespoon cinnamon
Crisp Topping:
½ cup brown sugar
½ cup flour
¼ cup coconut oil
Directions:
*Line a 10 inch pie plate with the pie crust.
*Press the pie crust into the pan and crimp the edges…no
need for perfection!
*Mix all ingredients together for the pie filling and
pour into the pastry.
*Mix topping ingredients together in a bowl and sprinkle
over the peach filling.
Bake in preheated oven for about 30 minutes or until the
filling is bubbly and the topping is golden.
ENJOY!
Lisa... So glad you've had such great quality time with family and celebrating David's return home! Laurissa's new hairstyle is darling! I'm sure you're enjoying the last, lazy days of summer until our favorite season arrives! We are already have cooler evenings and mornings... Which I'm loving! Already picked up some autumn-inspired hand pump soaps from Bath and Body works. Woo hoo. Take care, friend
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