Thankful Thursdays

It has been a really long times since I’ve done a Thankful Thursday post and I think it’s about time to revive them!

Summer is season that makes me just absolutely joyful.  The days are longer (at least daylight LASTS longer) which provides time to enjoy more things outside.  The weather took a while to decide if it really wanted to give us that summer heat..but I think it’s finally hear to stay.  Looking forward to lots of time out in that glorious summer heat!  Some things I am thankful for about summer time:

24. More daylight, which means more time outside – more grilling out, more time in the yard, more hiking, more country drives with the windows down and sunroof open

25. Warm mornings.  Joshua and I have a renewed desire to wake up earlier and get our day going now that the sun is rising earlier.

26.  A husband who holds me accountable to my personal goals.  This morning Joshua kicked me out of bed for my desired morning run.  I really would have loved to lay there and cuddle longer, but with the evenings staying so warm, I know I’ll have better runs if I get up and go in the morning.

27.  This morning’s run.  So thankful I didn’t miss the beauty God has created for us to enjoy by staying in bed this morning.  A country road in the morning light provides such serenity and joy.

morning run

What are you thankful for this week?

Delicious Dessert

I’ve posted about galettes before (see fall 2011), but I finally made one of my own. I will tell you the short and easy way to make this deliciously fresh dessert.

Leftover galette we had as a late night snack

So, for this beauty I used:

  • a Pillsbury pie crust. They are excellent staples for those who don’t have the time to make pie crust from scratch!
  • 3 skinned and thinly sliced peaches
  • 1 cup blueberries
  • 1/4 cup sugar
  • 2 tbsp apricot preserves


  1. Roll out the pie crust on a foil covered baking sheet
  2. Mix peaches, blueberries and sugar
  3. Place fruit mixture at center of pie crust
  4. Fold pie crust inward to cover edge of fruit mixture
  5. Melt apricot preserves and brush over fruit center and edges of pie crust
  6. Bake at 425 for 10 minutes
  7. Reduce heat to 350 and bake for 20 minutes

Remove from oven. Slice and enjoy!  Super simple and absolutely delicious.  The only step that takes some time is skinning the peaches.