I told Mr. FixIt on Tuesday night…”I’m not doin’ nuthin’ tomorrow!” And I pretty much meant it. I worked so hard Monday and Tuesday on those beans, I decided Little and I would just have a lay low day. We pretty much accomplished that. “Grandpa FixIt” went to town for an appointment and to the the funeral home for the visitation for an old employee, so Little and I just hung out here at home. 

It rained most of the day, which was lovely. It kept the temperature down and it was cozy to look at. I cleaned up the kitchen and made my coffee. I washed the sweater I knitted for Big and blocked it. Then I sat down to knit. Little got their drawing supplies out to work on. While they colored, I watched YouTube videos about Appalachian life and cooking. One of my favorite channels is Celebrating Appalachia. She had an episode on making Appalachian Peach Cobbler. We bought a small basket of Georgia Peaches at one of Witten’s Produce Stands on Monday, so I decided that’s what we needed. 

Here’s the recipe as I made it.

Preheat your oven to 350°

Peel and slice your peaches. I scald them then put them in cold water. The skins will slip right off of them and you won’t waste a bit of that yummy peach flesh. (We saved a couple of peach pits to try to grow our own fruit trees!) Place your peaches in a bowl with a little water and lemon juice to keep them from discoloring.

Place two sticks of butter in a large baking dish. I have a nesting set from Anchor Hocking and I use the size up from a 13”x9”. Place in the oven till the butter is melted.

Mix 2 c. Self Rising Flour, with 2 c. Sugar, and I add an extra teaspoon of Baking Powder to give it a little boost. Set aside.

Mix 1 c. Milk and 1 c. Buttermilk and set aside. 

Strain your peaches reserving about a cup of the juice. Place the peaches, juice, and 1/2 c. Sugar in a saucepan and boil for five minutes, stirring frequently.

Take your baking dish out of the oven. Pour the hot peach mixture in over the butter, but do not stir. 

Mix the milk/buttermilk mixture into the dry ingredients. You’ll end up with a wet batter. Pour this batter over the peaches and butter and again, do not mix. I used a cookie sheet under the baking dish because the pan looked pretty full and I didn’t want it to boil over in the oven. It didn’t by the way, but better to be safe than sorry and have to clean up a mess.

Place in the oven at 350° for 40 minutes or until the top is getting golden brown. The peachy bottom with be pretty runny but it’s made a yummy syrupy concoction that pairs well with the cobbler topping. Remove and serve warm in a bowl with vanilla ice cream or cold or heated up again. However you want it, just spoon it up and enjoy! SO good!

I cooked a big pork roast in the slow cooker yesterday and that will feed us for several days. Anything to keep from having to cook every day, right?

I did a little walkabout after the rain and checked out the flowers. There was an errant Elephant Ear…quite a distance from the flower bed where Mr. FixIt planted the bulbs this spring. And we are finally getting some flowers on the Passion Fruit vine. There are lots of Morning Glory vines, but I’ve only seen one small flower on it this summer. We need to mow already, but it’s been too wet with all this rain. Two more sleeps and Little goes home.

Oh, and when I was cleaning up the kitchen yesterday morning, I noticed I melted the controls on the back of the stove while I was canning! Who knew you could melt the stove when you’re cooking on it? It seems like a bit of a dichotomy. I hate that I did this but Mr. FixIt brushed it off. He said he would look online to see if he could find a replacement panel.

?

“Better is a dinner of herbs where love is than a fattened ox and hatred with it.”

Proverbs 15:17 ESV

#Love, #Family, #FarmLife