Dear Wet Polly Ponytail,
It's time for us to break up. You've been a faithful friend these last eight weeks, making my hair look as if I really had a style. You provided a smooth look when I was sleep deprived, emotional, rushed and couldn't muster up the effort to use a blow dryer. I hope you know, it's me not you. I just can't enjoy you anymore. I need clean ends and little more style. Your constant availability has been very much appreciated. You've been a lifesaver. Please don't be sad. I'm sure there will still be mornings I'll revisit your johnny-on-the-spot availability.
P.S. Tell your friend, Miss Baby Belly, that I'm kissing her good-bye next. But first...a little taste of this delicious, fruity treat!
Blueberry Peach Crisp
1 c. rolled oats
1 c. flour
1 c. brown sugar
1 tsp. cinnamon
1/2 c. butter
Mix dry ingredients. Using a pastry blender, cut in butter. Mix well until it becomes a nice crumbly texture. Set aside.
6-8 cups peaches, peeled and sliced
1 c. blueberries (fresh or frozen)
To quickly peel peaches, drop in boiling water for about 30 seconds. The skin will peel off easily. Slice and place in large casserole dish or 9x13 pan. Toss in blueberries. Sprinkle the fruit with a little sugar and cornstarch.
Poor crumbly topping over fruit. Bake at 350 degrees for 30-45 minutes until topping is golden brown. Serve warm.
A delicious fruity summer dessert.
Oh wait a minute...
Add a scoop of yummy French Vanilla ice cream and enjoy!