Posts made in July, 2013

An American Summer

Posted by on Jul 31, 2013 in Desserts | 2 comments

An American Summer

I love fruit crisps—especially Apple and Fresh Cranberry Crisp when summer shuts down and the fragrance of the kitchen is warmed up by cinnamon, ginger, and cloves.








Stop me there… Summer screams for fresh fruit crumbles, cobblers, and crisps.

Plump blueberries and the sweet goodness of ripe juicy summer peaches are happening now!








The fruit is the star but the texture and crunch of the topping is my weakness as it cools.








Sweeten up the peaches with sugar; add lemon to brighten; a touch of cinnamon, nutmeg, and cloves to warm it up.








Stir in the blueberries.








Tumble the fruit into a buttered baking dish.








In the same bowl (no need to wash) combine the flour, oats, and sugar.








The apples and cranberries call for walnuts; but peaches say, "I'll take pecans please."








Bring the topping together with melted butter.








Cover the fruit with the whole wheat flour and oat mixture which makes this a breakfast food.








The bubbling dessert isn't fancy but simplicity is the hallmark of summer sweets—and you will gobble it up before a turkey does.








Peach and Blueberry Crisp.

Serve it with a scoop of ice cream and hope someone like me hasn't picked off all the topping.

Peach and Blueberry Crisp


  • 2 1/2 pounds fresh peaches, peeled and sliced (6-8 large peaches)
  • 1 Tablespoon fresh lemon juice
  • ½ pint (6 ounces) fresh blueberries
  • 1/3 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon each nutmeg and cloves
  • Pinch of salt
  • ¼ cup whole wheat flour, divided use
  • 2 Tablespoons dark brown sugar
  • ¾ cup old-fashioned oats
  • ½ cup pecans, chopped
  • ¼ cup butter, melted


  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, combine the peaches, lemon juice, blueberries, sugar, spices, salt and 1 tablespoon of the flour. Place the fruit mixture in a buttered baking dish.
  3. In the same bowl, combine the remaining flour, brown sugar, oats, and pecans. Stir in the melted butter and mix the ingredients with a fork until crumbly. Sprinkle the oat mixture over the fruit.
  4. Bake the crisp for 30-35 minutes or until the fruit is bubbling and the crisp is lightly browned.
  5. Serves 6-8
  6. © Copyright 2013 Peggy Barrett Lunde
  7. All Rights Reserved

xo coco

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Posted by on Jul 29, 2013 in Salad | 0 comments



Three days and a million hours of cooking for the 2013 Forward Conference is all wrapped up. Investing in the lives of the next generation at a gathering of this size calls for many hands and feet—

For the last two Saturdays MP shopped the Farmers’ market without me.  I was buried under 300 sandwiches and 20 pounds of pasta with mounds of other ingredients which shaped food to revive the volunteers at Forward.


But wait!  Skype-N-Shop the market with a cell phone? Whoa. This could be a lazy trend--








July is nearly over and Cranberry Beans are finishing up a short growing season.








The pods and beans are cream in color with deep red or burgundy variegated specks, which disappear as they darken during cooking. Despite their name, cranberry beans are not related to cranberries and resemble pinto beans in texture.








Shell the beans and discard the pods.  I sauteed a shallot with a little red pepper before adding the beans to simmer with stock.















When the beans were tender I mixed them with cooked quinoa,








sliced cherry tomatoes, and a handful of fresh basil.








Fresh Cranberry Beans partner with Quinoa for another sort  of revival.








I am discovering most anything is delicious draped in a lettuce cup.








Cranberry and Quinoa Lettuce Wraps with Grilled Peach Salsa.


--a printable recipe for the salsa is here.

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Posted by on Jul 26, 2013 in New | 0 comments


Last minute shopper.











Last to leave the kitchen...









I remained calm. Yes, I did.

I am not lying.

Ask MP.

It was his insubordination that flustered me momentarily.

That is the way I remember it.

We move on--

Day 2 Forward Conference West 2013

Give us this day our daily bread.

Matthew 6:11

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The Promise

Posted by on Jul 24, 2013 in New | 1 comment

I promised to keep calm...









My Forward Conference West-- logistics manager!


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Blessed to be a Blessing

Posted by on Jul 22, 2013 in New | 2 comments

Blessed to be a Blessing

The Free Chapel Forward West Conference launches this week and I will be blessed to cook for the many volunteers who make it happen.








Three days of food for over a hundred giving hearts.

I am expecting--FAVOR.

Let the favor of the Lord our God be upon us, and establish the work of our hands upon us; yes, establish the work of our hands!

Psalm 90:17

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