I recently went through a very long interview process to finally get hired for a second summer internship. Since I am not taking summer school as many of my peers are, I need to be keeping myself busy during these long summer days. They finally contacted me to let me know that I got the position which was a big weight off of my chest! Only problem is…I will now be working 9-5 every day. AKA, less time for summer play!
So, this past week I knew I needed to take advantage of every minute of free time I still had. Meaning, a day trip with my roommate Nicole to Irvine to visit our other roommate Janou at her home! We got a midday start so there was almost no traffic (it’s LA, so no traffic is unheard of) and headed straight to the beach. The new polaroid app on Janou’s iphone made for some lovely and I might add very girly photo snap shots of our summer.
We then headed back to her home to cook a delicious peach and blueberry cobbler. It was a Paula Deen recipe, or should I say butter, sugar, and more butter. It was pretty difficult to go wrong. With full bellies, content minds, and slightly burnt skin we headed back to Westwood to jump into bed and dream of the many adventures and play dates to come!
- 4 cups peeled, sliced peaches
- 2 cups sugar, divided
- 1/2 cup water
- 8 tablespoons butter
- 1 1/2 cups self-rising flour
- 1 1/2 cups milk
- Ground cinnamon, optional
Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a 3-quart baking dish and place in oven to melt.
Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.