We are getting ready to leave for our vacation, so I will be sporadically blogging on the road. We are so excited to get away! Just some random things for today...
1. I colored my hair today...like it! Really nice shimmery darker brown (#40 - espresso). I highly recommend the Feria line. I like that it's not a flat color but has some highlighting and shine. The conditioner is AWESOME, too.
2. The sneak peeks for the new lines at CHA are starting to come out...and I am in love with the new lines from Cosmo Cricket! Have you seen them? Seriously, I think I can do the camping thing once a year just to use those Mr. Campy papers! Also love the Jack's World and Haunted. Aren't they cute?
3. I haven't been to Disneyland since I was 4 years old. I hope some things still look the same. :)
4. Fanny packs are SO functional on vacation. Why are they so ugly? (and 80's?) Ours is even better...it has a huge water bottle attached to it. Nice. That's not very functional after all when you are riding a ride with a pull down lap bar, is it?
5. Trying to use up our groceries this weekend, so I have some fresh peaches and bluberries that need attention. I'll be using them to make this for dessert tonight. I got this recipe from the chef at a bed and breakfast we stayed in for our anniversary one year. You can use any fresh fruit or berries. Well, not watermelon...gross.
Fresh Fruit Crisp
1 1/2 c. flour
1 1/8 c. old-fashioned oats
1 1/8 c. packed light brown sugar
1 1/2 c. toasted walnuts or pecans
1 1/2 tsp. cinnamon
3/4 tsp. salt
1 1/2 sticks unsalted butter, cut into 1/2" cubes and softened
4 1/2 lb. sweet-tart apples (like Gala) *(or 3-4 cups of any fresh fruit, cut and peeled)
2-3 Tbsp. white sugar
3 Tbsp. fresh lemon juice
2 Tbsp. flour
Preheat oven to 375 degrees. Butter a large casserole oval dish (3-3 1/2 quarts). Stir together flour, oats, brown sugar, walnuts, cinnamon, and salt in a bowl, then blend in butter with your fingertips until mixture forms small clumps. Peel and core apples (or fruit you are using) and cut into 1/4" thick wedges. Toss with lemon juice, white sugar, and 2 Tbsp. flour in a large bowl. Transfer to baking dish, spreading evenly on the bottom. Crumble oat topping evenly over apple mixture and bake until topping is golden and apples are tender, about 45 minutes. Cool slightly and serve warm. (with vanilla ice cream or a little 1/2 and 1/2 poured over the top!)
Have a beautiful weekend!