Muses

Musing on peaches. And the dump cobbler.

On the way up to Athens yesterday, my young son wanted to stop for some peaches sold at a road side stand.

I agreed to do it on the return trip.

We went all over that town.

We ate outside at Dairy Queen. Yes. Outside.  (You know the one…with no inside seating right next to the Varsity.)  I lobbied for the Varsity but he wanted DQ chicken tenders. Honestly, I think his motive was to garner a Blizzard.

It was hot. Later he said, “It feels like I pee-ed in my pants I’m sweating so much.”

We went on a mission and delivered some squash to a friend. It took a little doing to find her office but we perserved with her squash. It was the perfect amount for a casserole. I have yet to make a squash casserole this year.

Very sad for me.

Then we hit Target looking for white clothing — maybe save that for a later blog.

Then we headed home.

We stopped for peaches.
They are on the verge of being soo ripe. You can tell they are going to be awesome.
 
We’re making a dump cobbler.
 
Here’s a recipe from the New Perry Hotel. So easy and so good.
 
* 3 to 4 cups pre-sweetened fruit. (in our case, peeled and cut peaches with sugar.)
* 1 cup self-rising flour
* 1 cup milk
* 1 stick margarine. (I use butter. Because I’m bad.)
* 1 cup sugar
Melt margarine (butter) in 2 quart casserole. Pour fruit over margarine (butter). Combine remaining ingredients. Add to dish and stir slightly. Bake at 350 degrees until crust rises to top and is browned.
Yay.
           

           

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