Birthday Weekend, Last Week’s Runs + Peach Blueberry Cobbler

Thank you for all the birthday wishes! I was lucky to celebrate both in both Los Angeles and in Michigan. 28 was a great year!

20140901-103210-37930868.jpgThis year’s highlights:

  • Lucille’s wedding in Puerto Rico
  • Brent’s 30th birthday celebration in Vegas
  • Finishing my Masters at Columbia
  • Traveling to Alaska
  • Running the LA Marathon with Brianna and Ellen
  • Coaching a Girls on the Run team
  • Becoming an administrator at KIPP
  • Finding out I was going to be an Aunt again!
  • Getting involved with Back on My Feet
  • Sri’s Wedding in West Palm Beach

This is a running blog. I should probably mention something about running. This week’s runs:

Monday: 3 Miles with Back on My Feet
Tuesday: 6 Miles with 4 at Tempo in Playa del Rey
Wednesday: 3 Miles with Back on my Feet and Yoga with Tamal and The Green Yogi
Friday: 6 Miles in Santa Monica with Ellen followed by Yoga with Rudy at Santa Monica Power Yoga
Saturday: 6 Miles in Playa del Rey with Brent before flying to Michigan
Sunday: 12 Miles in Michigan with Brent

I also wanted to add a recipe this week. We had a late lunch in Port Huron yesterday. When we got home we were in the mood for dessert and made brownies and whipped up this delicious cobbler (aka lazy pie). It was SO easy to make and delicious! You likely have all the ingredients at home right now, and you can also sub any fruit you have lying around. 

20140901-104039-38439660.jpgPeach Blueberry Cobbler

Ingredients:
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
2 cups sliced fresh peaches (3ish medium)
2 cups blueberries
1 teaspoon lemon juice
3 tablespoons butter
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Directions: 
Heat oven to 400º.
Mix 1/2 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add and stir blueberries at the end. Pour into ungreased 2-quart casserole.
Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto fruit mixture.
Bake 25 minutes or until topping is golden brown. Serve warm.

Have a Happy Labor Day!

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