My grandmother disliked this recipe so much she took a fountain pen and made sure she’d never make the same mistake twice.
I’ve always been amused by this one-and-only note in a cookbook I inherited from her. Is it really all THAT bad? I mean, this is a published cookbook and all…
This week could be summer’s last blast for native peaches here.
Isn’t that sad?
Yesterday I got a huge bag of ripe peaches from the farmstand down the road. We couldn’t eat them all right away, so I picked out the softest ones to make a peach-blueberry cobbler with vanilla-cream biscuits. Peach cobbler is just fine by itself, but adding blueberries kicks it up into something sublime.
Raise your hand if you love fresh, sweet, juicy cherries.
Great, now just keep your hand up there, I mean both hands actually, nice and high, while I, um, . . . polish off the last few cherries in this giant bag of Washington state fruit I got in the supermarket.
Okay, you can put your hands down now.
Fresh cherries have gotta be one the of the nicest things about late summer. (Fresh native peaches have gotta be one of the other nice things!)
And while I could easily eat them out of hand by the gallon, sometimes it’s fun to do a little baking with them, too.
Except I always think that if I wanted to eat cooked cherries, I’d just crack open a can of cherry pie filling. Once you cook them, cherries lose a lot in the color and texture departments.