If you grew up anywhere near the South, you already know there are strong opinions about peach cobbler—mostly about how much butter is “appropriate” and whether the peaches need to be peeled (I don't), and how it is perfectly acceptable to eat it for breakfast because fruit is involved and who are we to argue with vitamins. This cobbler has been in my family so long that it predates dieting, low-fat margarine, and sensible portions. We make it every summer when peaches are so fragrant you can smell them before you see them, and everyone stands around the oven pretending not to watch for golden-brown bubble status. Ingredients: For the Peaches: - 6–7 ripe peaches, peeled and sliced (about 6 cups) - 1 cup granulated sugar - ½ tsp ground cinnamon - ½ tsp vanilla extract - 1 tsp lemon juice (because peaches appreciate a little sunshine) - Pinch of salt - For the Batter: - 1 cup self-rising flour* - 1 cup granulated sugar - 1 cup milk - 1 stick unsalted butter (½ cup), melted - Optional: a dash of nutmeg for good manners If you don’t have self-rising flour, whisk 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt, and look at you, Miss Resourceful. Directions: 1. Preheat that oven to 350°F (176°C). This is important. My aunt once forgot this step, and now the story gets retold every Thanksgiving like she burned the place down. 2. Sweet-talk the peaches. Toss sliced peaches with sugar, cinnamon, lemon juice, vanilla, and a pinch of salt. Heat them in a pot over medium for about 8–10 minutes until they get juicy and syrupy.(If your peaches are already juicy enough to cause concern, skip cooking and just stir.) 3. Make the batter. Stir flour, sugar, and milk together until smooth. Don’t overthink it—cobbler rewarding the casual cook is one of the great equalizers in life. 4. Pour melted butter into a 9×13 baking dish. Do not stir. Do not feel guilty. 5. Pour batter over butter. Do not mix. The butter and batter have an arrangement, and we respect that. 6. Pour peaches and all their syrupy glory right over the batter. Again—no mixing. Cobbler magic requires composure. 7. Bake for 40–50 minutes until bubbling, fragrant, and the top is a deep golden color that makes you briefly reconsider sharing. 8. Cool for at least 10 minutes, then serve warm with a scoop of vanilla ice cream because we are not barbarians.

As we step into a brand-new year, I find myself grateful— not in a loud, confetti way, but in the soft, steady way that comes from knowing I’m not creating alone. You— with your scraps and stitches, your paper piles and half-finished dreams, your brave beginnings and tender tries— you are the gift I didn’t know I was building toward. I promise to keep this space warm. A place that feels like home, where the door is always open, and nothing has to be perfect to belong. I promise to tend it gently— to make room for rest, for encouragement, for sharing what we have instead of measuring what we lack. Here, generosity matters, so does patience, so does laughter when things don’t go as planned. May this be a refuge from the noise and the rush, a place to lay down the weight of everyday living and pick up thread, paper, color, and hope. As we enter this new year together, may we create freely, cheer each other on generously, and remember—again and again— that making side by side is one of the coziest things we can do. I’m so thankful you’re here. Let’s build something beautiful—together.

Finished the pouch with the cluster embellishment created with elements received in the fabric flip swap.

Sharing my latest Swap exchange and project.

This is the blue scroll I just finished. I tear my fabric. If it isn't straight of grain I don't mind. This one is larger at one end and curves a bit. It gets skinnier at the opposite end. The scroll hasn't been placed on its wooden spools yet. Its all blue except for the girls hair and the off white background.. I wanted to challenge myself to only use different blues.