Hey everybody,
Just wanted to check in and get you up to speed on some things that have been going on.

Summer is here! We did our first outdoor show of the summer last night in St. Petersburg, FL. It felt like it was about 110 degrees onstage! But we had a blast. Here at home it's the first "high school" summer for Delaney and I can tell a difference! She is always on the go with her friends and doesn't like to sit still. She does still love to be with us, I'm happy to report, and still makes family dinnertime a priority even with her busy schedule. Emma is as tall as me now and just happy, sweet, and content. She doesn't really have concrete plans for the summer but loves to read, swim, and hang out with her friends. Ava is going to be 5 on the 20th and I can really tell the difference in the past month as she matures and grows. She just seems more "5" than "4" now. She'll start kindergarden in August!
John is great. We took a little anniversary trip to Blackberry Farm last weekend. It was our first "alone" trip in 13 years, so we really enjoyed just hanging out, reading, and eating great food.

As far as my career goes, I have a bunch of exciting things going on. I signed with new management a couple of weeks ago and am really excited about that. I think it's going to be a great new adventure. They are as passionate and excited as I am about my career and that's so important. I'm looking for and writing songs for the new album. Looking foward to the shows we have this summer, especially our West Coast run. Take a look on the tour page to see if we are going to be close to your town. We would love to see you out on the road.

Wrong Baby Wrong is at # 12 and climbing. I appreciate all your requests! Keep 'em coming and let's get it into the Top 10 and beyond! We can do it!

Can't believe CMA Music Fest is here again! We have some fun stuff....CMT Awards, Fan Club Party, performing at LP Field, and the YWCA Auction for starters. It's always great to see all the fans in Nashville and we love it.

As you know, Nasvhille experienced a terrible flood this past month. We, luckily, received no damage personally or at the studio. But so many people lost everything. If you want to help you can donate at http://www.nashvilleredcross.org. It was amazing to see all the volunteers and people pulling together to help. I'm looking forward to the Nashville Rising concert for flood relief on the 22nd . Should prove to be a special night.

I don't know how many of you know this, but I love to plan and throw parties! Summertime is a great time for entertaining outdoors. Bring out the tiki torches and the paper lanterns, add a few candles and a grill and you've got the start of a great pool or dinner party. I'd like to share a recipe for an easy peach cobbler that is sure to be a hit at your next cookout. Enjoy!

Have a great summer and we hope to see you on the road!
Love,
Martina


Easy Peach Cobbler

5-6 med. ripe peaches (enough to cover the bottom of a 13"X 9" baking dish)
1 Tblsp. fresh lemon juice
1 2/3 cups sugar
1 stick (1/2 cup) melted butter
1 cup all-purpose flour
1 Tblsp. baking powder
1/4 tsp. salt
1 cup whole milk
Cinnamon and/or nutmeg for sprinkling

Put oven rack in middle position and preheat oven to 375.
Cut an X in bottom of each peach with a paring knife and blanch peaches in 2 batches in a 3-quart saucepan of boiling water 10 seconds. Transfer peaches with a slotted spoon to a bowl of ice water.
Peel off skin with paring knife, beginning from scored end and discard. Halve peaches, pit, and cut lengthwise into 1/4 " slices
Transfer peaches to a 3-quart heavy saucepan and add lemon juiceand 2/3 cup sugar. Bring to a boil over high heat, stirring occasionally, 4 minutes. Remove from heat.
Pour melted butter into a 13"X9" baking dish. Whisk together flour, baking powder, salt, and remaining cup sugar in a bowl, then whisk in milk just until combined. Pour batter over butter (do not stir). Pour peaches over batter (do not stir). Sprinkle lightly with cinnamon and bake until cobbler is bubbling and top is golden brown, 40-45 minutes. Cool in pan on a rack until warm, about 25 minutes.
This is so good with vanilla ice cream or lightly sweetened whipped cream.