A Piano and Peaches

I fell asleep last night to Johnny playing the piano. It is the most glorious sound.

It is a human spirit embracing it's art and what could possibly be more amazing?

He plays by ear, which, very similar to his photography has no formal

training and yet sits down and some andante simple melody drifting

in his mind floats to the surface. 

I would fall asleep every night like this...

Anyway, it's morning now and he's still sleeping.

I smell peaches and cinnamon baking in the oven.

He bought some 2 dozen peaches at Costco a few days ago and
there's only one right thing to do with peaches:

Martha Stewart's Peach Crisp

3/4 cup all-purpose flour, (spooned and leveled)1/4 cup packed light-brown sugar

1/2 teaspoon salt

1/2 cup plus 2 tablespoons granulated sugar

8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes

1 cup old-fashioned rolled oats (not quick-cooking)

3 pounds peaches cut into 1/2-inch chunks

2 tablespoons fresh lemon juice

1/2 teaspoon ground cinnamon

1. Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare peaches.

2. In another large bowl, toss peaches with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving. 

I've resolved in the few days since my return from Israel

to do more of that which makes me feel alive and most me.

I belong in the kitchen.

Hopefully in less than an hour that cute boy will wake up 

and we'll eat peach cobbler for breakfast.

Life with 2 is simple and glorious.

Of peaches and a piano...