Wednesday 1/21 Live Blog

We got us a new presidential-type dude yesterday, and Pink celebrated with a vacation in Mexico. Check out those wicked bow tattoos she has on both legs. Go ahead, lean in real close. It's almost enough to make a guy forget about Jill Biden's boots at yesterday's inauguration.

The 13th Annual Chocolate Fantasy sponsored by Soroptimist International returns to the Ramada Plaza Hotel in downtown Fond du Lac this Sunday. A pair of local oompa-loompas stopped by to give us the scoop on all of the melt-in-your-mouth fun. For details, email either Audrey at audreyjarv@charter.net or Connie at connie@ep-direct.com.

President Obama was spotted reading Younger Next Year: Live Strong, Fit, and Sexy Until You're 80 and Beyond by Dr. Henry Lodge. Dr. Lodge ran down his 7 rules for us and invites feedback at his website: http://www.youngernextyear.com/.

K107.1 Bridal Expert Sharon Naylor talked about the good and the bad when it comes to bridal fairs. Check out Sharon's website at www.sharonnaylor.net.

Finally, here's the recipe for President Obama's "favorite dessert" (as of 2001, at least), called DIXIE KITCHEN AND BAIT SHOP PEACH COBBLER:
Makes 10 servings
For the filling:
15 cups frozen peaches (about seven 10-ounce bags), thawed and drained
1 1/2 cups granulated sugar
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1/2 rounded teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup peach juice (the juice drained from the frozen peaches is fine)
1/4 cup (1/2 stick) butter, cut into small pieces
For the crust:
2 cups all-purpose flour
1 teaspoon salt
2/3 cup Crisco shortening
1/4 cup (1/2 stick) butter, cut into small pieces
1/3 to 1/2 cup ice water
1. Heat the oven to 375 degrees. Lightly coat a 9-by-13-inch baking pan with cooking spray.
2. To make the filling, arrange the peaches in an even layer in the prepared baking pan. Set aside.
3. In a large bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon and nutmeg. Whisk in the peach juice until smooth. Pour the mixture over the peaches. Sprinkle the butter over the top. Set aside.
4. To make the crust, in a medium bowl, whisk together the flour and salt. Add the shortening and butter, then use a pastry blender or gloved hands to work them into the dry ingredients until the mixture forms pea-sized lumps.
5. Slowly add the water, adding enough and mixing only until the dough holds together. Do not overmix.
6. Place the dough between 2 sheets of parchment paper. Roll out the dough into a rectangle slightly large than the baking pan and about 1/4 inch thick.
7. Remove the top sheet of parchment paper. The dough then can be cut into strips and woven into a crust over the cobbler (this is the method preferred by Andresen).
8. For an easier crust, invert the crust onto the baking pan and carefully peel off the parchment paper. Trim the crust to fit just inside the edge of the pan and make a couple of slits in the top.
9. Bake for 50 minutes to 1 hour, or until the crust is golden brown. Let stand 10 minutes before serving.
(Recipe adapted from the Dixie Kitchen and Bait Shop in Chicago)