So good, glistening and meeting on the steps

- These Almond Peach Muffins* I found waiting at home on Sunday, courtesy of friend Leisa who had come by to check on Sophie while I was out of town. Telling her I would like to make them sometime, she emails, "Here's the muffin recipe. It's from a recipe book called "A Taste of the Country" that my dad gave me as a Christmas gift one year. He bought it from the home-economics department at the school where he taught." The recipe is at the end of the post. They are so good, with a toasty almond flavor.

- A late afternoon thunderstorm that leaves plants glistening when it is over.

- Showing up for a 7pm meeting at church, only to find everyone gathered in the parking lot. No one has a key to get in. So we meet on the steps.


* Almond Peach Muffins

1-1/2 cups all-purpose flour
1 cup sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1-1/4 cups chopped peeled fresh peaches
1/2 cup chopped almonds

In a large bowl, combine flour, sugar, salt and banking soda. In another bowl, beat eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined muffin cups 3/4 full. Bake at 375 degrees for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack. Makes about 12 standard-size muffins.