Nice visit with the family - until I got sick!

My parents arrived with the Shallow Sister and the Amazing Master N for lunch Sunday and stayed through Monday morning. We had such a nice visit. It was pretty hot and steamy here, so we huddled in the air conditioning, but I still got to have some good talking time with Sister, and N played with his cousins. And we ate, and ate, and ate some more, and then we ate something else. Fun!

I should have known something wasn't right when I suddenly just felt like I was going to fall over with exhaustion at about 9:30 Sunday evening. Thankfully everybody (except the kids, of course) was ready to go to bed, so we got the kids organized in a tent in the backyard, sorted out the pillows/blankets/bath towels for everybody else, and crashed. And then about 1:00 in the morning I woke up and spent the rest of the night basically on the bathroom floor, not wanting to get too far from a certain bathroom fixture, if you catch my drift. Oh yes. It was one of those deals where you lose 7 pounds of fluid weight in about 5 hours. Fun, fun, fun. Of course I kept thinking, I've GOT to be better! I have house guests! Thankfully Barry took over early Monday morning, telling me to stay put, and got up and he and Miss B made breakfast for everybody. The guests shooed themselves out earlier than planned, not surprisingly; nobody wants to stay in the house with a Flu Person! They headed out after praying over me.

I spent all of Labor Day in bed, feverish and not able to keep anything down, but I'm at about 90% now, feeling pretty decent. Not hungry yet, though. 

And I didn't take any pictures. I just realized that. 

Anyway I wanted to share one recipe I made that was a hit: A Peach Cheesecake. I started with a recipe on Cooks.com, making mine bigger, richer and peachier. As best I can recall, here is my version.

PEACHES 'N CREAM CHEESECAKE  

12 graham crackers (one of those pouches inside the box of graham crackers, I think that's about 12 crackers, right?), crumbled up
1/2 c. butter, melted
2 8-oz. packages Neufchatel cheese, softened
1-1/2 c. blended peach yoghurt
1/2 c. sugar
3 eggs
1 tsp. vanilla
1 c. orange juice
2 tsp. cornstarch
1/4 c. sugar
2 fresh ripe peaches, thinly sliced

Combine cracker crumbs and melted butter. Mix well and press into the bottom and about 1 1/2 inches up the side of a greased 10-inch springform pan (one with removable sides). Bake at 350 degrees for 10 minutes. Remove from oven.

Meanwhile, combine cream cheese and yoghurt and beat at high speed of mixer for 7 minutes or until very smooth. Gradually add the 1/2 cup sugar while beating constantly. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Pour into the crust and bake at 350 degrees for 35 to 40 minutes or until firm.  Cool.

To prepare glaze, combine orange juice, cornstarch, and the remaining 1/4 cup sugar in a saucepan. Bring to a boil and cook until the mixture is thick and clear. Cool to room temperature. Arrange sliced peaches on the cheesecake. Pour the cooked glaze over the peaches. Chill several hours before serving.