House updates: Master bedroom, master bedroom, and hallway are all painted. We have bought the paint for the "flamingo pink" room and should be painting that this week. The deck has been power washed and is in the process of being painted and stained. Most of our things have come over from the rental and we hope to have the rest of the furniture in this coming week.
We've been to Home Depot and Lowe's what seems like a hundred times this week. It's unbelievable how things add up and how much time you lose when in these stores. I feel like we get sucked in and then start thinking about everything else we need and how we could fix this, or paint this, or replace this. You really have to make a list and stick to it. We have become pros at the aisles and using competitor's coupons! We went today to get a few things and ended up with a new mailbox, primer, 18 post tops for the deck, and blue tape. I miss shoe shopping..............
The "flamingo room": Changes coming soon....
The master bathroom: Before (Rose Garden Pink) and After (Oyster)
The master bedroom: Before (Light Green with a flower border) and After (Slate Pebble no flower border)
Peach Raspberry Slump
from Martha Stewart's Healthy Quick Cook
3 cups sliced peaches (about 5)
3/4 cup raspberries
2 tablespoons light brown sugar
4 1/2 tablespoons plus 1/2 teaspoon granulated sugar
2 teaspoons cornstarch
1/8 teaspoon cinnamon
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of kosher salt
2 tablespoons chilled unsalted butter, cut into pieces
2 1/2 tablespoons plain nonfat yogurt
2 tablespoons skim milk
1/4 teaspoon pure vanilla extract
In a 9-inch pie pan, stir together the fruit, brown sugar, 2 tablespoons granulated sugar, the cornstarch, and cinnamon.
In a bowl, stir together the flour, 2 1/2 tablespoons granulated sugar, the baking powder, baking soda, and salt. With a fork, blend in the butter until the mixture resembles coarse crumbs.
In a small bowl, whisk together the yogurt, milk, and vanilla and stir into the flour mixture until just combined.
Knead the dough lightly on a work surface and pat lightly until it is about 3/4 inch thick.
Drop the dough in 4 mounds over the fruit, sprinkle the remaining 1/2 teaspoon sugar over the dough, and bake in the middle of the oven until the biscuits are golden and cooked through, about 20 to 25 minutes.