BOOK PARTY - MAY 5-6
to celebrate the publication of my new book
CRAFTING A PATTERNED HOME.
Our colorful 1751 farmhouse will be open to the public. On view will be many of the projects that are featured in Crafting A Pattern Home along with many other things I have made over the years.
This event will be a celebration of the handmade. I hope the day will inspire you to add some pattern and color to your home.
The event is FREE. Books will be available along with some other things I have made. For more information and directions, see the EVENTBRITE PAGE HERE. Although tickets are not mandatory, it will help me get a count to know what to expect. Hope to see you here in western Massachusetts in May.
Tuesday, September 17, 2013
Fall is my most favorite time of year and it feels like it is now here. It was in the mid-30's this morning and they are saying it may frost tonight. I have my fingers and toes crossed that it doesn't because I have planned the sunflower bloom for next week's photoshoot. I guess I will be out there with the sheets covering up everything this evening and hoping for the best. We cannot control Mother Nature.
I love a good apple or "anything crisp" and I am continually trying new versions of a classic autumn treat to find the one I like best. They are such a non-fussy, quick to make treat - no rolling out dough, barely a dirty bowl..... my kind of baking.
I was leery when I found a crisp topping on David Lebovitz's blog using polenta instead of traditional rolled oats. I gave it a go this weekend with the end of the local peaches and blueberries. Oh boy - it was divine. The topping was crispy and the peaches and blueberries were fab. I used slivered almonds and they turned all golden brown. The polenta added the perfect crunch which actually held up for 2 days. Give it a try.
Blueberry/Peach Polenta/Almond Crisp
7 peaches, peeled and sliced
2 cups blueberries
1/4 cup sugar
2 Tablespoons flour
3/4 cup flour
2/3 cup polenta - I used Bob's Red Mill
3/4 cup slivered almonds
1/2 cup brown sugar
1 teaspoon cinnamon
grating of nutmeg
1/2 teaspoon salt
1 stick unsalted butter (4 ounces) melted
Peel and slice peaches and place in casserole. I used a 10 x 7 inch casserole dish. Add blueberries. Sprinkle with sugar and flour and mix to distribute.
In a bowl, mix all topping ingredients. Pour over fruit topping spreading out evenly.
Bake at 400 for approximately 35 to 40 minutes or until fruit is bubbling and soft.