Some Things HAVE to be Remembered

If ever there was a story that was perfect for the internet, this was it. The story came to a hilarious conclusion as Alexis and I were standing in line with friends, waiting our turn to order brunch. Before that moment, I knew it was a funny story, but that was when it became the funniest dumb thing a smart kid has ever done.

The story involves a very large sequin and a really bad idea and ... that's all I can write.

Yup. That's it. I've actually probably already said too much.

You see, Miss Alexis clearly stated, "You aren't allowed to blog this, mom." Later, she added, "Don't put it on twitter or facebook either."

I could probably jump through the tiny little loophole she left me and put the story on plurk, but that would be wrong. She was clear and I understood her message. But that doesn't mean I can't leave a bread crumb for us to find later when she's ready to laugh her butt off at herself.

(Hi, Alexis!)

The whole thing is a perfect example of the crossroads I'm at when it comes to blogging. I write to remember and I want to leave a history for Alexis, but I also have to respect her privacy. I often create posts that stay in draft forever. They are little tidbits I want her to know but that don't belong where other eyes can see them.

But then there is the stuff she chooses to edit.

I've been open about what blogging means and who can see what for all of Alexis' life. It's a purely selfish act in that I figure if I teach her about what is appropriate on the internet now, I won't have to have the "don't text photos of your boobs to a boy" conversation with her when she's a teen.

The crazy thing is that she gets it. Now. 100%.

The sequin story proves it.

I already knew, though. She sits with me when I copy photos from my memory card to my computer. She insists that I delete any that she doesn't feel are up-to-par. She also sometimes picks out photos that she WANTS posted here. She'll even tell me what story I can tell to go with the photo. Sometimes she reads over my shoulder to make sure I've done the story justice.

I don't know what the future holds for all of these kids who grew up on the internet, but somehow I'm not worried about Alexis. Something tells me she's going to be just fine with all of it.

Growing Up Isn't All Bad

If the internet is to be believed, I'm supposed to be incredibly depressed about this whole "growing up" thing right about now. I mean, SECOND GRADE. It's knocking on our door and resembles Big Kid Territory entirely too much.

Yet, I can't seem to get myself to be sad about it all. Surprised at how fast 7 years have passed, yes, but not sad. Because, well, this:

 

Alexis went from not being able to ride her bike at all to being bike trail ready in about a week. That's sort of typical for her. She didn't walk until she knew she could run. She wouldn't let anyone know she could read until she was ready for chapter books. She doesn't do anything part way, she goes ALL THE WAY RIGHT NOW OMG.

And "all the way" this time meant that she figured out how to ride her bike and then immediately started begging to ride bike downtown on a trail. It's a trail that we have visited many times every summer since she was born. But, this time she made her way down the trail the self-powered way, instead of inside a bike trailer like she did as a baby and a toddler. She had graduated to a bicycle built for two type contraption for the past couple of years, but that didn't require that she do any actual work. It's just a sit and maybe pedal once in a while because you're bored anyway sort of thing.

This time she was all on her own.

The pace was a little slow, but that was mostly because there were so many people to dodge all along the way. There was much stopping and starting, over and over and over.

But. 6.60 miles.

We usually do 10.

Not bad for a first timer, Alexis.

This is the part of growing up that's pretty darn awesome, if you ask me.

(The screen shot is from the iPhone app Runkeeper Free. It works just as well for cycling as it does running and walking.)

Pecan Peach Cobbler

I'm sorry I called you a liar, internet. It's just that YOU LIED. Blanching peaches does not work for getting the peels to come off easily!

Except that it does. Apparently. Or at least it did the other day when I made Pecan Peach Cobbler.

WHO KNEW?

Seriously, I thought y'all were lying when you said dipping a peach in boiling water for 30 seconds will cause the peel to come off. It has never really worked for me until this week. I don't know what I did differently, but BAM. Six peaches. Peeled. JUST LIKE THAT.

I might have to make more stuff with peaches now that the gods of peach peeling have decided to show mercy on my easily annoyed little soul.

Anyway, BAM. Pecan Peach Cobbler.

You should probably make this because it's really very good.The recipe is based loosely on one I know for making homemade Bisquick. Don't buy Bisquick, by the way. You can make it super easily.

Pecan Peach Cobbler

Filling:
6 medium peaches, peeled and sliced
3/4 cup light brown sugar
1 teaspoon cinnamon
1 tablespoon cornstarch
1 teaspoon vanilla extract

Crust:
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup light brown sugar
4 tablespoons cold unsalted butter, cut into chunks
3/4 cup buttermilk
2 tablespoons light brown sugar
1 cup chopped pecans

1. Preheat your oven to 425 degrees.

2. Pull out a glass dish. I used a 9" x 13" Pyrex dish.

3. In a small mixing bowl, combine the brown sugar, cinnamon, cornstarch, and vanilla extract for the filling. Mix everything up well.

4. Place your sliced peaches in the bottom of your pan. Throw the sugar mixture in there and use a spatula to gently turn things until the sugar/cinnamon is evenly distributed.

5. In a large mixing bowl, combine the flour, baking powder, baking soda, and 1/3 cup brown sugar. Use a whisk to mix them all up.

6. Toss your chopped up butter into the large mixing bowl with the flour and its friends. Mush everything up with your hands until the butter is more or less distributed. It's OK if it's a little chunky. In fact, it's desirable.

7. Pour your buttermilk into the large mixing bowl and use a spoon to mix it all up.

8. Spread the buttermilk/flour stuff over top of the peaches. It's OK that it doesn't want to spread evenly. Just sort of push it around until the top is mostly covered.

9. Sprinkle the pecans over top.

10. Sprinkle the remaining 2 tablespoons of brown sugar over the top.

11. Bake at 425 degrees for 20-25 minutes or until the crust/cobbler stuff is a nice golden brown.

12. If you decide to serve it warm, know that it won't stay gorgeous. It's going to want to run a little, so just let it. If you want it to stay pretty, you need to refrigerate it until it's super cold, which takes about an hour.

I don't want to wait an hour. I'll take yummy and warm over pretty any day.

By the way, it's perfect served with vanilla ice cream.