Some weekends are hectic, filled with hustle and bustle as you dash from one errand and commitment to the next.
Others are cozy and quiet, filled with happy things that inspire and comfort. I had one of those this weekend and it was just what I needed after a stress-filled week.
I only went online for pleasure, looking at beautiful pictures, reading soul-nourishing things, chatting with people who make my heart happy.
Bear and I worked on fun projects. He built a gorgeous medieval bench and painted it with a luscious dark stain. We designed a linen tarp to keep me protected from sun and rain when I give my medieval medicine talks. It’s a bright cheery red and really sets off the poles I wood-burned. I did some personal sewing too, updating some favorite sundresses that were a bit worse for wear after getting snagged on barbed wire and torn by eager dogs leaping up for a cuddle. They’re now looking spiffy again with all the tears mended and holes covered with fun flower patches that make me smile.
We went out for lunch and chatted for ages – I love when we actually have time to sit and talk for as long as we like – and went to our favorite thrift store that just happened to be having a book sale! Yippee! For one whole dollar I could fill a box with as many books as I liked. Oh. My. Word. Is there anything better you can tell a lover of books?
Bear brought home two boxes of sumptuously ripe white nectarines and we’ve been happily eating our way through them. But there’s no way we could eat them all in time, so yesterday I pitted and sliced them into a pan bubbling with butter, brown sugar, and cinnamon and made gallons of spiced nectarines that can be frozen and used for pies, crisps, and cobblers.
What are your favorite moments from your weekend?
Gluten-free Nectarine Cobbler
(9” by 13” pan)
12-15 fresh nectarines, pitted and sliced
1/4 cup butter
1 tsp cinnamon
1/4 cup dark brown sugar or real maple syrup
2 cups gluten-free flour mix (I like a mix of buckwheat, potato starch, and coconut flour)
2 tsp baking powder
1/3 cup dark brown sugar
1/2 tsp sea salt
1 tsp vanilla
1/2 cup butter, melted
3/4 cup to 1 cup milk (coconut, lactose-free, regular, they all work)
1 Tbsp raw sugar
- Preheat oven to 375 F (200 C).
- In large frying pan melt butter. Add nectarines, cinnamon, and brown sugar. Stir to mix and simmer over medium heat until fruit is tender and syrup thickens and begins to caramelize.
- Pour into 9” by 13” pan and set aside.
- In medium mixing bowl stir together flour, baking powder, sugar, and salt.
- In small bowl whisk together vanilla, melted butter, and milk until slightly frothy. Pour over flour mixture and stir until it forms a soft dough.
- Break off Tbsp-size pieces of dough and scatter evenly over nectarines.
- Sprinkle raw sugar over topping to give a sparkly crunch.
- Bake 25 minutes until topping is golden brown.
- Serve warm or cold with ice cream, whipped cream, or coconut cream.