My head is spinning with our never-ending computer problem chaos. This week the problem is can’t load my pictures from my camera, and some of the software is not working. I’ve been avoiding the computer all week. Long story and no it’s not a virus. Just old. It’s been going on for, let’s see, umm…years. I want to get this computer. But the hubby refuses. Back and forth, back and forth. We’ve not budge from our separate opinions. Well, okay I guess I have because it’s been such a week of headaches that I went and randomly bought a computer without him knowing. But it’s one he would approve. So, he got his wish. However, I did tell him that I’ve not put my foot down on the computer I want. Oh, yes I will get that one day.very soon.
In the meantime, I did make a scrumptous, mouth-watering, give-me-seconds peach AND blueberry cobblers. All the fruit hand picked by my children’s little hands. A few people have asked for the recipe, so here it is but just so you know I cheated.
1/2 cup sugar
2 tablespoons flour
1 tablespoon fresh lemon juice
1/4 cup water
2 pints fresh blueberries, rinsed and drained
1 box of yellow cake mix
1 cup of chopped pecans
1 teaspoon of cinnamon
1 cup of melted butter
Preheat oven to 350. Grease 9×13 baking pan. In saucepan, stir together sugar, flour, lemon juice and water. Combine well. Stir in blueberries. Turn heat to med-high. Stir until mixture boils. Pour into pan. Sprinkle top with cake mix. Then pecans. Then cinnamon. Drizzle butter over top. Cover as much as possible. Bake for 45-50 minutes. Serve with homemade whipped cream.
To make peach cobbler: I omited the flour, lemon juice and water and added two tablespoon of cornstarch and 1 teaspoon of ginger.