“The Sea, once it casts its spell, holds one in its net of wonder forever.” --Jacques Cousteau
With the weather so nice this week there were so many beach adventures to be had. On Monday, a friend I had not seen in literally 25 years came down with her girls to spend the day with me and my family. We took the Island Queen over to Oak Bluffs. The day flew by in an instant but it was fun catching up and making new memories.
On Wednesday night, my book club decided to meet out on the Knob. It's a beautiful spot in Falmouth overlooking the water.
We laughed, ate good food and enjoyed watching the sunset. Sophia had a play date this week that lasted throughout the day and I took them to Wood Neck Beach. It's so fun to enjoy the sand and calm of the water while listening to the chatter of the girls playing.
Today was so hot that I couldn't think of a better way to spend the day than down at the beach cooling off. Sophia and I packed our lunch and met some friends down at Menhaunt. It was one of those perfect beach days where you wish that time might stand still forever.
As for Sophia's Peach Cobbler, the peaches are so amazing right now that I couldn't resist making peach cobbler. It's a recipe that Sophia loves. If you have some ripe peaches in your fruit bowl ( or have a chance to stop by and pick some up at your local farmer's market) give this a try it's dee-licious!
Sophia's Peach Cobbler
4 lbs, fresh ripe peaches, peeled and sliced
2 Tbsp fresh squeezed lemon juice
1/2 tsp almond extract
1 1/2 cups sugar
2 Tbsp cornstarch
1/2 tsp salt
3 Tbsp butter
2 cups biscuit/baking mix
4 oz cheddar cheese, shredded
2/3 cup milk
1 Tbsp butter, melted
In a bowl combine the peaches, lemon juice and extract. Place in a greased 13x9 baking dish. Combine the sugar, cornstarch and salt then sprinkle over the peaches. Top with the butter.
Bake at 400 degrees for approx. 15 minutes.
Meanwhile, combine biscuit mix and cheese add in the milk and butter until just blended. Drop by Tablespoons onto the hot peach mixture and bake for an additional 20 or so minutes until the biscuits turn golden. Eat warm with either fresh whipped cream or vanilla ice cream.