start to transition

Every August, without fail, the current go-to wardrobe seems tired, bright colors so not it, and sandals feel almost too exposed.

White denim, blue denim, a black jacket, a Zara floral silk shirt and an apron seems to be about right.

The runaround has begun, soccer and field hockey so that’s two drop-offs and two pick-ups, oldest sons have moved out and into a modern two bedroom, oldest daughter home for a week and second daughter not yet ready for back-to-school and to hit the books again.

Full house. The wardrobe, work, and the blog have been second string. It’s okay, it’s a start to transition.

Have learned that good things almost always take longer than ever expected. It’s the start that’s the hardest. Once things get going they always seem to have a way of working out if you keep at it and hang in there.

Every day dress, start to transition. We’ll all be in full swing before we know it. Here’s to new beginnings, almost September. Love that fresh start every Fall, always.

Here’s to your start to transition, whatever that may be. xoxo

Did the peach cobbler again, this time around forgot to stir in the cup of milk. haha. Multitasking and here there and everywhere is not the best way to get things done, even though it was still delicious.

Every day dress Peach Cobbler:

1/2 cup salted butter, 1 cup all-purpose flour, 1 cup sugar, 1 cup brown sugar, 1 tablespoon baking powder, pinch or two of kosher salt, 1 cup milk, 8 or so fresh peaches, 1 tablespoon fresh lemon juice, ground cinnamon.

Melt butter and pour in baking pan. Combine flour, 1 cup white sugar, baking powder, salt and milk, still until just combined. Pour over batter in baking dish.

Meanwhile bring 1 cup brown sugar, sliced peaches with skin on, and lemon juice to a boil over high heat, stirring, and then pour over batter. Sprinkle with cinnamon.

Bake at 375 degrees for 40 to 45 minutes or until perceived doneness. Serve with softened ice cream and while still warm.