Last night I pulled out a new-to-me Christmas tablecloth and draped it across the dining room table.
I’m tempted to use some goofy eBay description like “perfect except for” or “nearly mint”, but it’s neither perfect or mint. The fabric isn’t crisp so it’s been washed at least once in the past, but boy, the gold areas have so much texture they’re almost crunchy.
This week could be summer’s last blast for native peaches here.
Isn’t that sad?
Yesterday I got a huge bag of ripe peaches from the farmstand down the road. We couldn’t eat them all right away, so I picked out the softest ones to make a peach-blueberry cobbler with vanilla-cream biscuits. Peach cobbler is just fine by itself, but adding blueberries kicks it up into something sublime.
Last month Luray and I were on vacation in Canada and OF COURSE we had to go shopping for vintage goodies at the appropriately named Lakeshore Antiques and Treasures near Niagara-on-the-Lake, ON.
We woke up to a bright and sunny, if very cold, morning today. After half an hour outdoors with the dog, we warmed up with piping hot bowls of steel-cut oats and strawberries.
I started with a bright tablecloth of daisies in red, yellow, and green. That’s a lot of wow for only three colors!
Then there’s a yellow Lu-Ray plate. Because yellow is a happy color, of course. The really old Sterling China bowl is perfect for oatmeal because the thick hotel china holds the heat.
I like steel cut oats a lot, they’re filling and they warm you right up on a cold morning. But I don’t like standing over the stove stirring them for thirty minutes till they’re cooked. Most mornings I have better things to do to get everyone out the door to work and school.
So I cook oatmeal the lazy way: overnight in a crockpot. Easy!