My good fortune has been meeting Kim of The UnGourmet" , an Oregonian with unlimited patience. I mean, how many people do you know that could build a business doing cupcake parties for kids while still working part time and taking care of her own two children? Two pretty amazing children!. Her daughter at 12 is already a budding artist and her 8 yr old son - well, who can resist an 8 yr old who likes listening to Frank Sinatra?
Folks...she works part time at an upscale day spa - hmmmm...my wheels are spinning already. She bakes, she cooks, she works at a spa - the ultimate pamper blogger (and I don't mean diapers).
The other similarity we have is that we both love dogs. Kim has a female black lab named Sophie who is a hurricane rescue dog. I told my male Shih Tzu - Casey about Sophie and he asked me to set up a play date. Her love for animals continues - with 2 cats and a blue and white parakeet named Sky.
Sophie - he even put on his best ribbon for you.
Kim started blogging in February 2009 and found that it didn't take long to become a passion. No surprise, right? But it's not just about the food - it's also about the many wonderful people you meet in this community and the amount you learn to step outside your comfort zone. Being able to add new foods to your repetoire and share them with the people you care about has and continues to be an incredible experience for Kim.
Kim and I decided, after several exchanges of emails, to comb each other's blogs and find a recipe to try and share.
My choice was a
Peach Blueberry Crisp - very tough choice and you'll see why when you visit Kim's blog . She has a wide array of recipes and why she calls herself the UnGourmet is beyond me. It was that hard picking one recipe to showcase.
- 6 cups of peaches
- 1 cup of blueberries (I also added raspberries - great choice)
- 2-3 tbsp of honey
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 cup rolled oats
- 3/4 cup whole wheat pastry flour
- 3/4 cup packed brown sugar
- 1/2 cup butter, softened
In a large bowl toss fruit with honey, vanilla and cinnamon.
In another bowl combine the oats, flour, and brown sugar. Cut in the butter.
Place the fruit in a greased baking pan. Top with oat mixture. Bake on 375 for 30-35 minutes until fruit is nice and bubbly and oats are golden brown.
Serve with vanilla bean ice cream or top with a little whip. That would have been great had it lasted long enough.
I took this as one of two desserts to a "meet Actor Boy's new girlfriend" dinner. It was out of control delicious and of the two desserts, the feedback was that this was the clear winner. Kim suggested adding cornstarch to the fruit to avoid having a runny crisp. I added a heaping tablespoon and it was a great tip. The crisp was not runny at all. You can actually use any combination of fruit - I simply don't see how this recipe can fail.