As I set off on this blogging adventure, I am reminded of all of the nature shows I have watched, or all of the children’s books I have read, that show a little baby chick pecking its way out of its shell to enter the world. That’s me. Just another chick entering the world of blogging.

And from what I can see, there are plenty of other chicks out here on the internet telling their stories. And many of the blogs (and the stories) are very good. My story might be a little unique in that I am telling it from the perspective of a very happy, um, more mature adult instead of a 20- or 30-something mother of small children (whose stories, by the way, I love to read, even if only to breathe a sigh of relief that my children are grown.)

I am 60. That is by no means old in this day and age. If it was 1850, I would be the old crazy woman living up in the cabin in the woods smoking black, stinky cigarettes and making medical potions from herbs. As it is, I am not old, arguably not crazy, I live smack dab in the middle of a city with my husband of 20-some years, and have never smoked a cigarette in my life.
They say life begins at 50. They say 50 is the new 30. And so on. However, when I pick up a Glamour or Shape magazine while waiting to undergo my bone density scan, I notice the headline says, “How to Stay Beautiful at 20, 30, and even 40!) I am serious. Apparently there is no hope post-49. Luckily, my husband thinks I’m beautiful.

I am lucky enough, though, that I have been able to retire at a fairly young age, after being in the workforce nonstop in some capacity since I turned 14. Furthermore, except for twinges of arthritis, I am pretty darn healthy. I am also lucky enough to have nine wonderful grandchildren, seven of whom live very near us. I am Nana. Being Nana is the best job I have ever had. I am also Bill’s wife (another good gig), a mother and stepmother, a mother-in-law, a sister, an aunt and great-aunt, and a friend to many. I have been truly blessed by God.

What do I do all day? Quite honestly, I am rarely bored. I stay very busy exercise. I take care of our home. I cook. I work on puzzles. I read voraciously (I probably average two-and-a-half books a week). I geocache (do you know what that is?) I spend time with my grandkids. And now I write.

As time goes on, I hope you will enjoy meeting and getting to know my quirky family and friends. We are plentiful in number, if nothing else. When gathered together, there is always a lot of energy, a lot of laughing, a lot of children, and always, always, always, a lot of food.

This week, I want to share some of my mom’s best recipes. It won’t be the last time.

I grew up in east central Nebraska, in an area not known for its peaches. Corn, yes; peaches, not so much. Nevertheless, every summer my mom would make peach pie out of fresh summertime peaches, and it was oh so good.
Now I live in Colorado, where our Western Slope peaches are arguably some of the best in the country. Take that Georgia. You have better football teams.

One of the things that prevents many people from making homemade pies is the crust. It’s intimidating. If you find it too intimidating, use a store-bought crust. They aren’t as good, but they’re good enough. However, consider making this crust, as I find it simple and tasty. The vinegar does something that makes the crust flaky and delicious.

Peach Pie
Ingredients
5 c. sliced, peeled peaches (about 7 medium peaches)*
1 t. lemon juice
1 c. sugar
¼ c. all-purpose flour OR 2-1/2 T tapioca
¼ t. cinnamon
2 T butter
Sugar

Process
Mix peaches and lemon juice. Stir together sugar, flour or tapioca, and cinnamon. Mix in with the peaches. Turn into your lined pastry pan, and dot with the butter. Put on your top crust, and crimp. Using a pastry brush, brush top with an egg wash or cold water. Sprinkle a generous amount of sugar over the top crust. Take a scissors or sharp knife and cut several holes in the pastry. Place pie on a baking pan and bake at 425 degrees for 35 to 45 mins. until top is golden brown.

Flaky Pie Crust
Ingredients
2 c. flour
1 t. salt
1 c. cold shortening
1 egg
½ c. ice cold water
1 t. white vinegar

Process
Mix the flour with the salt. Using a food processor**, cut in one cup shortening.
Break the egg into a measuring cup and mix; add enough of the ice water to bring it to ½ c. Add the vinegar to the ice water. Pour into the flour mixture and pulse it until it’s mixed. It is a very sticky dough.
Divide in half and wrap each half in wax paper. Chill for at least an hour before using. This step is critical as I cannot emphasize enough, it is a very sticky dough.
Roll out into a 9-inch pie pan. Keep the other half in the fridge until it’s time to top your pie.

Notes
*To easily peel the peaches, drop them into boiling water for 45 to 60 seconds, remove them, and drop them in ice water. If the peaches are nice and ripe, the skins will come right off. If the peaches aren’t quite as ripe, it will take a bit more work.
** Pioneer women didn’t use a food processor, so you don’t need to either; it just makes it a bit easier. If not using a food processor, just mix together using a wooden spoon.