By Sheri Hopkins, Lifestyle Contributor
Hello everyone! We got some much-needed rain in the River Valley today. Such beautiful weather we are having. It’s mowing season, and I have already had the yard mowed. The only reason I had it mowed this early is because JR, my four-pound chihuahua, would go out to do his business and it was taller than him.
One summer when the boys were teenagers, I decided to buy a push mower so they could start mowing the yard. I came home and I said, “boys, I have bought y’all a present.” They wanted to know what it was. I said, “I have bought y’all a push lawn mower, so y’all can start mowing the yard.” As serious as he could be and I mean serious, Evan says, “Nana, why did you buy us a lawnmower when it’s hot weather, why didn’t you wait till the wintertime.” Well, I said, “Evan the yard does not have to be mowed in the wintertime.” I decided to make them take turns mowing and I never thought about showing them how. So, Evan goes first, and he is out there just a mowing away and I decided to go check on him. If y’all can visualize this in your mind, the figure eight was an understatement. He had mowed in every direction possible. Just willy nilly all over the front yard. I had to laugh because it looked like a blind person had mowed. Let’s just say his mowing career never took off.
It’s that time of year, lawn mowers going, birds a singing, ants everywhere, red wasps flying around and flies everywhere. Y’all have a great week and enjoy the pretty weather!
This week’s recipe is for a peach cobbler:
1 cup flour
1 cup sugar
1 tsp. baking powder
pinch of salt
1 cup milk
1 cup of butter
1 large can peaches with syrup
Melt butter in a 9×13 baking dish in a 350-degree oven and set aside. Mix all dry ingredients and add milk, blending well. Pour batter evenly into a baking dish. Pour sliced peaches with syrup on top of the batter, do not mix. Place in a 350-degree oven and bake until golden brown, approximately 45 minutes. Serve warm with vanilla ice cream.
