Midsommar Celebration
In case you missed it, yesterday was summer solstice. Did you do anything special to celebrate midsummer? We got together with our friends Anne and Rod and picked pie cherries at Anne’s mother’s home. We then came home, had some beer (or alcohol of choice), pitted cherries, made, and ate a cherry cobbler. It seemed a great way to mark the official beginning of summer - visiting with friends and eating something made from things we picked. We ended the evening with a small fire in our backyard fire pit (after a good lawn soaking).
The summer solstice also marked the beginning of the summer spinning challenge. I started off kind of weak yesterday, logging in only about 15 minutes of spinning but I had overtrained the day before with about 1.5 hours of spinning. I’m still working on my blue superwash that I brought back from the Brown Sheep road trip.
If you are in the challenge (or would like to sneak in a little late) you need to have your goal set no later than the 28th in order to qualify for the fiber prizes that I’ll draw for from those who stuck with their goal until the autumnal equinox. If you’ve already signed up and didn’t get your Blogger invite to be an author on the blog let me know and I’ll resend. There are several of you signed up who haven’t accepted the invites yet.
Want to see the prizes?
I’ll be drawing for one ~4oz bundle of the roving on the left which is Wildflowers roving from Bountiful. It is a blend and includes a touch of angelina. I’ll also be drawing for two ~4oz bundles of the roving on the right which is some superwash “beast” from Brown Sheep that I got during our March road trip. There may be a prize or two added as the summer passes, we’ll have to see.
Click on “More” if you’d like the cherry cobbler recipe.
Kristi’s Cherry Cobbler
2 Cups Pitted Pie Cherries (generous)
~ 2 T Sugar, adjust to taste and cherry tartness
~ 3 T Flour or Cornstarch
1 Stick Butter
1 C Flour
1 C Sugar
1 C Milk
2 t Baking Powder
1/2 t Salt
Preheat oven to 375 degrees F. While preheating, melt butter in a 9X9 glass baking pan. Mix first set of ingredients together and let sit. Mix the batter with the remaining ingredients. It should be running and about the consistency of thin pancake batter.
Pour batter into the baking pan followed immediately by the fruit mixture. DO NOT STIR. Place back in oven and bake for about 45 minutes.
Let cool 15 minutes. Best served the day of baking, slightly warm with a scoop of vanilla ice cream.
This recipe originally was an old family peach cobbler recipe. Use any fruit you like and adjust the amount of cornstarch or flour added to the fruit mixture based on how much juice the fruit(s) you’ve chosen give off. For the original peach version we add no flour or cornstarch to the fruit. You can also adjust the sugar to the fruit’s natural sweetness/tartness. It even works okay with frozen fruit that has been thawed.
Enjoy!
