We were back in Russellville this weekend. Grandpa seems to be doing much better. Please continue to pray his progress continues. Also, while at home, we had a wedding to be a part of! Seth and LeeAnne were in our youth group when we were at Oak Grove. They were just kids then, and now… all grown up and getting married. So hard to believe. Matt helped officiate the wedding, and Belle was the flower girl. Estella Dru was given the very important title of Assistant Wedding Coordinator. (She got to tell everyone, including the bride, when it was time to walk out.) Very key position.
The wedding was at the Lake Dardanelle marina, and the setting was just perfect. We were honored to be part of Seth and LeeAnne’s day.
Conversation between Matt and I, sometime last week.
Matt: If my name was Bobby Flav, and I was a professional cook, I would just go ahead and call myself Bobby Flavor.
Me: It’s not Bobby Flav. It’s Bobby FLAY.
Matt: No, it’s Flav.
Matt: Flay? That doesn’t even make sense.
Me: Speechless silence.
He may not get the name right, but he rocks at this recipe. He says he saw it on an episode of Bobby Flay’s Boy Meets Grill, but I can’t find it anywhere on the net. Here’s what he does.
Slice up a peach and put it on hot grill, dry. (No butter or anything wet.)
In a small skillet on the grill (or on stovetop) add 1/2 stick butter, big handful of brown sugar, and a teaspoon and 1/2 or so of dark rum or Grand Marnier. (A substitute for those might be vanilla extract–another blog I saw just used a little water.) Whatever liquid you decide on, let it all simmer until sugar is dissolved. Afterwards, drizzle over the peaches and serve with a scoop of vanilla ice cream.
I ask him to do these almost every night. We have gone through a ton of peaches this summer, and this is why. They are SO good. My only suggestion is do not pour the sauce over the ice cream. It tends to freeze up quickly and get sticky. Drizzle it on the plate and over the top of the peaches for a great presentation.
As a side note, a couple of people have asked me if I plan on continuing to do our little recipes each week once school starts back. I hadn’t thought about it really. If you have an opinion, let me know.
Today, Estella Dru turns 5 years old today. It seems like only yesterday we were racing down 1-40 trying to make it to the hospital, lights flashing and Matt driving about 100 mph. Luckily, we made it, but just barely. Five years later, and nothing much has changed. This little girl definitely keeps us on our toes, always in a hurry and always surprising us. Estella Dru Slaughter gets more beautiful every single day, and even though everyone seems to think she looks like her mommy, I know I could never aspire to such beauty. I love that girl.
Let me apologize ahead of time for the barrage of pictures I’m about to post. We have already had a very full day.
It began with a good morning/happy birthday kiss from the Jeb Man.
Next, she found star shaped donuts (her name means ‘star’), a big balloon, roller skates, a pixie cake, crown, and birthday outfit (that I would have NEVER picked out for her in a MILLION years under normal circumstances!!!).
We are still planning a little party sometime next week, so hopefully the festivities will be continued then. Tonight, we are taking them bowling and to the restaurant of her choice–I have a feeling it will be Rockin’ Chicken, but I’ve already started praying against it. I hope my sweet girl has the best day ever. I swear, it feels like we JUST took her in for her one year pictures. Where does the time go?
If you’re looking for a fun activity for your child this fall, let me make a suggestion. Our sweet friend, Amanda Griffin, is starting her own dance studio on Sunset in Springdale. She’ll be offering basic and competitive classes in jazz, hip hop, and pom. She will also offer cheer try-out prep classes for jr. high and high school students. Amanda is a doll, and my girls adore her. They have gone to her Pretty in Pink cheer camp for two years in a row and absolutely love it. If you’re interested, give Amanda a call soon at 479-466-5292 or 841-6449. Hurry, though. The deadline to register is Wednesday, August 5.
We missed last week’s Food Network Friday post since we were so consumed with Grandpa’s hospital stay. We are back on track this week, though. I must confess… the girls had nothing to do with this project. Estella watched the Paula Deen episode with me and thought “it looked yummy,” but both girls were fast asleep in bed when I made this. Next time, I’ll let them pick.
This was a very easy and very delicious dessert. Two things I had to do differently from the recipe: 1) I could not find lady fingers anywhere, so I substituted angel food cake. And 2) Instead of mascarpone cheese, I used cream cheese and added about a tablespoon of sour cream. We served it tonight for family, and I think they really enjoyed it. A really great, light, summer dessert. Click here for the recipe.