Later, we went out for lunch, during which Kelly D. and I shared a beverage. He hates diet soda so I relented and we split a Coke. I had forgotten how good real Coke is.

I took my bike in to the shop for a tune up because I have a big ride coming in October. I have decided that the Tour De St. George is not the ride to do my first century on. I saw a map of the course, and not only am I not fast enough yet, I think the climb into Snow Canyon might be the last thing I ever do. So, instead I am doing 65 miles and calling it macaroni. It’s going to be fun!

Speaking of fun, I have signed up to do this Dirty Dash race with a group of friends. Our team of 5 women vs. the husbands. It looks like lots of fun, but um… have you met me? I don’t run. Like, ever. I was trying to think of the last time I ran a mile without stopping and I couldn’t think of even one time. And you should see some of my team mates for this thing. They are serious athletes! I asked Kelly why we were included in this group, seeing how we are totally out of shape, and he suggested that maybe we were invited for comic relief.
In an effort to avoid embarrassing myself, I have been running in the mornings for the past week. I thought a month of training is better than nothing. I wake up The Fish, my 9 year old at 6:30 am, and we run. Cough-cough. Ok, we run sporadically for two miles. You guys, he is able to run for longer distances than me. I’m worried.

Later tonight, we are going for a little hike with the family. Yesterday when Kelly D. suggested this, I said, “Seriously? A bike ride and a hike in the same day?” And he said, “Yeah. Let’s just cram tomorrow with a bunch of strenuous activities.” I shrugged and thought, whatever. But, here we are at home having a break. I’m at my computer, with the sweetest black and white puppy you ever did see at my feet, the boys are playing XBox and Kelly is probably asleep on the couch. I guess we’ll get back to strenuous activities in a minute.

Dubs started preschool today. (Beck>Becker Boy>Double B>Dubs)
He has been beyond excited. He said, “How ’bout when you take me there you just drop me off and not come inside with me?”
I think he wants to be just like the big brothers. At first, this seemed fine. I dropped him off, kissed him, and left for my two point five hours of mama time. I stopped at the grocery store straight away, and as I was walking inside all alone, my eyes, on their own accord and without my permission, started to cry. I was like, what is this? Have I not been waiting for this? Anxiously awaiting even?
I came home to a very empty house, very quiet, totally calm.
It was so depressing.
Apparently, I’m never happy.

Congratulations Dawn! E-mail me with your mailing address and I’ll get this baby in the mail to you.
Thanks to all that entered!

I picked a bucket of perfect peaches on Saturday. Perfectly ripe, just about to drop from the tree, mouth-watering, luscious peaches.
I ate two immediately, and after mopping up the juice from my chin and hands, I set out to find a peach pie recipe worthy of my perfect peaches.
Well. Most recipes I found were telling me to bake the pie. It seemed criminal to do such a thing to these peaches, so I settled on one that left well enough alone. In other words, I found a fresh peach pie recipe. One in which the peaches are left fresh. I changed a few things to my liking and I am posting it for you today. Because, dang. That was some mighty fine peach pie.

Fresh Peach Pie

Ingredients

* 1 (9 inch) pie shell, baked
* 1 cup white sugar
* 3 tablespoons cornstarch
* 1 tablespoon butter
* 2 cups fresh peaches, pitted and pureed
* 1/4 teaspoon ground nutmeg
* 1 teaspoon vanilla extract
* 4 cups fresh peaches – pitted, skinned, and sliced

Directions
1. Combine sugar, water, cornstarch, butter or margarine, pureed peaches, and nutmeg in a saucepan. Cook over medium heat until translucent and thick. Stir in vanilla.
2. Fill pie shell with sliced fresh peaches, alternating with the glaze. Refrigerate.

Enjoy! (we enjoyed ours with whipped cream)

Dear Kelly D,
Yesterday when I took you to the airport, and you said, “I sure hope my plane doesn’t crash”, it was kind of funny. Then you told me that I’m all set though, if it does, and you proceeded to tell me where to find the life insurance documents and advised me on how to handle the money; that I should use the studio as a rental property and have my dad help me with the landlord responsibilities. You told me to ask your dad how to invest the rest, because he knows all about that kind of thing. We talked about how I wouldn’t really have to work full time if I was smart and that the house would be paid off and the car too.
Remember I said, “Well, who needs you then?”
Well, I have only been without you for two days now, and as it turns out, I do.
Come home.
Love,
Kelly

I haven’t done a giveaway for several months because I have been just as crazy busy as the rest of you with summer and trying not to kill my kids.
But, summer is over, and fall is just around the corner. I think fall is my favorite. I always debate between spring and fall, but I think that the fall clothes and boots I get to wear have decided it for me. Fall is the winner.
Speaking of fall and winners,
I have found the coolest leaves to use in some new jewelry designs.
I’ve posted them in my shop along with lots of other fall goodies.

They are made by painting an actual leaf with metallic paint, and then plating that metal form with either sterling silver, 24 ct. gold, or copper. Then they are antiqued or polished or given a green patina.
They are stunning, yet natural and simple and they feel almost weightless on your neck.
It’s the perfect thing to add spunk to your fall wardrobe.

You want?

To win, just leave a comment on this post and you’re entered. If you link to this post on facebook, you’re in for three entries.
(These necklaces range in value from $35 to $135.)

Contest ends Tuesday, August 31st at midnight. Winner announced Wednesday.
Check out the new stuff for fall HERE.

“I’m serious! This is a real smile.”

“That’s it. I’m out. I’m done with this whole scene.”

So, I say, “Ok, Tate, my new favorite child. Smile for momma.”

Kelly D. steps in and explains that this is the kind of crap moms live for, and if he’ll just cooperate, we can all get on with our lives.

Still mad.

Next up, Kelly D. off camera busting out his best get a kid to smile routine. It’s a good routine too, people. The Fish is one tough customer.

“Are you kidding me with this act? Is this what you do for a living, man? Weak sauce!”

“You’re seriously making me do this?” (sigh)

“Ok. You better get this one Mom, this is as good as it’s going to get.”

I think maybe next year, we’ll take pictures at home like we usually do. Which, incidentally, I did when they came home from school.

That’s more like it.

Last night we had the Mauger’s over for dinner. They’ve been here twice before and both times I screwed up the food. Last time it was nearly inedible, but bless their hearts they ate it anyway. It was a new recipe I tried in which I brined chicken breasts overnight. I remember thinking, overnight? really? but I read the recipe and it was one from that Art guy who was Oprah’s personal chef turned restaurant owner. So I trusted. I mean, if Oprah trusts him…
Well, long story short. The chicken was like eating straight salt. Salt O rama. Salt a thon. Salty Salterson.

Last night, I was determined to make something good, so I put together a menu of things I’ve made many times before with success. In fact, I’ve posted all but one on my blog. We had the Peach Glazed Ribs, Oven roasted potatoes, cole slaw, corn on the cob, corn muffins, and peach crisp with maple cream sauce.
The corn muffins are another amazing Barefoot Contessa recipe which I was surprised to find I haven’t posted before. So here it is:

Raspberry Corn Muffins

3 C. flour
1 C. sugar
1 C. cornmeal
2 T. baking powder
1 1/2 t. salt
1 1/2 C. milk
1/2 lb. unsalted butter melted, cooled
2 extra large eggs
3/4 C. raspberry preserves

Preheat oven to 350 degrees.
Line muffin cups with paper liners.
In bowl of electric mixer fitted with paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt.

In a separate bowl, combine the milk, butter, and eggs.

With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until just blended.

Spoon the batter into the muffin liners filling each one to the top (I use an ice cream scoop)

Bake for 15 minutes until tops are crisp and a toothpick comes out clean.

After the muffins cool, spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip into the tops of the muffins and squeeze 1 to 2 Tablespoons of preserves into the middle.

**For kicks, I made some mini muffins without the raspberry preserves and instead, mixed in some grated pepper jack cheese into the batter. They were more savory instead of sweet, but really good.

We had a great time with Jeff and Jenn and their cute little boy. Thanks for letting me redeem myself guys.