Week 2 of Sailing Camp

 Declan and Connor had another great week at Sailing Camp!! Great weather and a lot of fun on the water!!

The Goaliesmith Experience

 Two of the hottest days in Virginia and Aoife spent them in goalie gear at the Goaliesmith Experience. She had a great time and met a lot of great people - but man, it was HOT!!!

Navy Prospect Camp

 A great day at the Naval Academy with Aoife for a prospect day - followed with burgers and oysters for lunch!!

Capital 2027 at the Maryland Cup in Deleware

 Capital played really well at the Maryland Cup this weekend! Last tournament of the summer season! The future is bright for these girls!!

4th of July!

Happy 4th of July! We went to the traditional Bellevue Forest parade and then brunch at the Ransom's house. Aoife and I went up to Marymount to watch the fireworks at Washington Golf - it was pretty awesome!! 

Sailing Camp!!

A fantastic week of Sailing Camp for Declan, Jack, Ty and Connor! Declan loves it and it's amazing to me how much he has learned! I think we have a few weeks of Sailing in our future!

 

Peach Blueberry Crumble

We made Ina Garten's Peach Blueberry Crumble and it is AMAZING!  Here is the link 

 https://barefootcontessa.com/recipes/peach-blueberry-crumbles

• For the Fruit:
• 2 pounds firm, ripe peaches (6 to 8 peaches)
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• ½ cup granulated sugar
• ¼ cup all-purpose flour
• 1 cup fresh blueberries (1/2 pint)

• For the Crumble:
• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• ¼ cup light brown sugar, lightly packed
• ½ teaspoon kosher salt
• ¼ teaspoon ground cinnamon
• ¼ pound (1 stick) cold unsalted butter, diced

Preheat the oven to 350 degrees.

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily.  Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes.  Spoon the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas.  Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved