Living a Bona Fide Life: Crazy Week

Yes, it is only Tuesday, but it feels like it's Friday! My week thus far has consisted of: an hour at the post office because my car refused to cooperate, fulfilling my role as part of my neighborhood's social committee by helping hand out 160 flyers promoting our subdivision's 1st Annual Yard Sale, spending countless hours cleaning and organizing in attempts to get ready for said yard sale, and last but not least, thinking up fun things to share on here!

Remember these?

While I love just eating these fresh, I also love peach cobbler. I know I wanted to use some of these southern jewels for just that! I turned to The Pioneer Woman's Tasty Kitchen website, which is the best thing since sliced bread. Seriously, I feel like almost every recipe posted by members of Tasty Kitchen is posted by someone that recognizes a GOOD recipe when they see one! I found this recipe: Peach Cobbler One of the comments said that this recipe is very similar to one of Paula Dean's recipes, which wouldn't surprise me a bit! Paula Dean is known for her love of all things butter! This recipe was very easy, though I modified it a bit. First of all, I halved the recipe because Caleb had informed me before that he does not like peach cobbler, so I didn't want to end up with enough for a month! I also left out the almond extract (I didn't have any).

Here is the recipe, cut down to 4 servings, minus the extract.

Peach Cobbler
1/2 stick (4 Tablespoons) Butter (I used salted)
3/4 cup All-purpose Flour
3/4 cup Sugar
1 teaspoons Baking Powder
1/4 teaspoons Salt
3/4 cup Milk
1 pounds Peaches, Peeled And Sliced (about 2 Cups)

Adjust oven rack to lower middle position and heat oven to 350 degrees. Put butter in a 9 by 9-inch baking pan; set in the oven to melt.

Meanwhile, whisk flour, 3/4 cups of sugar, baking powder, and salt in small bowl.