Today was a miserable day.  I have fibromyalgia, just diagnosed a few months ago after years of not knowing what was wrong.  I woke up feeling terrible, and it only got worse.  It's frustrating not knowing what days will be ok and what days will be awful!  With fibro, there really aren't good days.  I have been trying to exercise lately, and that's what worsened it last time, so I'm wondering if that has something to do with it.

Anyway, my nephew and brother-in-law came today to go out on our boat.  I stayed back, but my husband, son, and stepdaughter went.  When they came home, the boys were playing together in my son's room until for some reason,I heard them outside my bedroom door.  Or, more accurately, I heard my son (six) telling his four-year-old cousin: "Two more minutes."  Then my son came into my room and said, "I put Chris in timeout because he broke my toy."  I had to turn my head away so he wouldn't see me laughing!  Somehow, I managed to explain that only parents could put kids in timeout and told him to go let him out.  Chris, for his part, took his punishment quite well!


Peach Pie

You don't want to be in timeout when this is served!

Slightly adapted from allrecipes.com with much help from reviewers on that website!

INGREDIENTS:
10 fresh peaches, peeled and sliced*
1/3 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup butter, softened
1 tablespoon cornstarch
1 teaspoon cinnamon
1 recipe pastry for a 9 inch double crust pie

DIRECTIONS:
1. Mix flour, white sugar, brown sugar, butter, cornstarch, and cinnamon until the mixture resembles crumbs.
2. Add the peaches to the flour mixture and stir to coat.
3.    Grease a 9-inch pie plate with butter, and place one crust in the bottom.  Spoon the peach mixture into the pan.
4.    Place the second crust on top of the mixture, and crimp the edges.  Score the top of the pie.
5. Bake 15 minutes at 400 degrees, and 30 minutes at 350 degrees F, or until the crust is golden. About 30 minutes into baking time, check the edges of the crust.  If they are starting to brown faster than the rest of the pie, take the pie out, use strips of aluminum foil to cover the edges, and then return the pie to the oven.
6.     Once the pie is done, turn the oven off and leave the pie in the oven for two hours to set.

Serve with ice cream and/or whipped cream, if desired.  If you have leftovers, store them in the fridge.

*To peel the peaches: Bring a large pot of water to a boil.  Make an X on the bottom of each peach using a knife.  Working with two to three peaches at a time, gently place in the boiling water and boil for 30-45 seconds.  The edges where you made the X should start to come up when the peach is ready, but if this does not happen, be sure to take it out anyway by 45 seconds so the peach doesn't overcook.  Immediately place the peaches into a bowl of ice water.  Once the peaches have cooled in the ice water, take them out and, starting at the X, use your fingers to peel the peaches.  The skin should come right off.

If you have really juicy peaches, you might want to use a bit more cornstarch to thicken the mixture and you definitely want to let the pie sit in the oven as directed in step 6.  My pie was still pretty juicy, but I actually liked it like that!  It will also harden up in the fridge and stay that way when you heat up leftovers.