Lunchbox Liz

As I left the office two weeks ago Thursday my officemate wished me the best move ever. It was! We had loads of help and including a wonderful catered meal from a dear friend. After we moved all of the heavy furniture in less than three hours we feasted on a meal of rosemary walnuts; crackers with sharp cheddar, creamy Muenster cheese, and cream cheese with raspberry sauce; marinated tofu, chicken, rice, corn, and sun dried tomatoes salad; marinated carrots with mint, and wheat-free cookies. By Sunday we were completely settled save hanging a few pictures. We are both so grateful for the benefit of good friends.

Today’s Lunch
Navajo Peach Crumble

Peaches are beginning to come in. This recipe has been making its way around the office.

Topping:
1/2 C. Flour
1/3 C. Cornmeal
1/3 C. Sugar
1/8 t. Salt
1/3 C. Butter
1 T. Toasted pine nuts

Fruit:
3 C. Peaches (peeled & sliced)
1/3 C. Sugar
1 T. Lemmon or Orange juice
1/2 t. Cinnamon

Combine flour, cornmeal, sugar, and salt. Cut butter into the mixture with two knives or by rubbing mixture between thumb and fingers until coarse crumbs form. Stir in pine nuts and set aside.Combine sugar, peaches, juice, and cinnamon. Spread in 9" or 10" ungreased pan. Sprinkle topping evenly over fruit and bake until fruit is bubbling and top is golden (about 30 min.). Let sit a few minutes before serving.