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No, I was not kidding about making this cobbler recipe again with tastier peaches and no, I have not finished eating the first cobbler. Remember, no one to help me eat it this cooking go-around. Poor me...
It would come as no surprise to anyone who either knows me or follows my FaceBook posts that I am sitting here in my bed, after my second baking misadventure in as many days, thinking about the Maker's on the shelf. I'll leave it there this time.
Plans for today? Brunch and visit
with Mom, aunt and cousin. Meet peeps at the Tennessee Theater for the movie
Breakfast at Tiffany’s then scream home for the cobbler “Do-Over” with plans to share the
"improved" finished product with a friend who taste tests my food and is
brutally honest. Said honesty being good, bad and sometimes ugly. Remember "Mom makes it this way..." I do trust their opinion though so I cannot get too bent.
After enjoying the movie with KC, Lib and LB – I screamed
home and sorted out peaches to find the ripest three. At this point I realize that I obviously have not
had many experiences with super fresh peaches in my life – as I had no idea that 48 hours was
NOT LONG ENOUGH TO RIPEN THEM… I have promised to produce this
cobbler at 6:00p today and have run out of ripening time. The peaches are better at least, so I am moving ahead as
planned – again…
As I am peeling peaches for the cobbler that I plan on
making and delivering, I learn that the schedule I thought was hammered out as to when to meet my friend – was NOT. I was missing a key piece of information apparently. Together
we decided the cobbler would be delivered tomorrow, cold, instead of today
while fresh. I had already peeled and sliced the best peaches. There
is no waiting. I continued cooking while bummed and temporarily frustrated.
I remembered why I don't plan a lot of things. I am not patient or
welcoming of change.
After I had the cobbler mixed up using the same recipe as
Friday (from memory) and baking in the oven for like 10 minutes, I realized
that I FORGOT TO ADD THE VANILLA to the batter. Bummed meter pegging to the right…
I pulled this puppy out of the oven after checking for doneness and then let it cool about 30 minutes. I tore a piece of the ‘cake’ portion off the top and tasted it. I wish
I had not pulled the boner of forgetting the vanilla, but it still tastes okay - I think. I
might just have to make it yet again tomorrow after work though since "okay" was not what I was striving for.
Lessons learned today?
Fresh does not equal ripe in peaches (duh!)
Never plan on imperfect information (clarify details...)
Do not try to plan too much in a day (is this a girl trait?)
ALWAYS use the recipe – do NOT go by memory (yea, Mom was
right - again...)
Do NOT text and bake (dangerous, simply dangerous)
Nothing in the world bad about cobbler, that's my humble opinion! Two cobblers in two days? Even better! As I fall into the (temporary) category of being on a restricted food plan, I live for the day I can tackle some baking w/ you and share in the spoils. The two of us in the kitchen together is going to be fun, sister!
ReplyDeleteKeep it up - I love the way you write!
~ Dawn
Two thumbs ! I am a fidgety cook though - be prepared! LOLOLOL
ReplyDeleteUpdate: The cobbler was approved by the FDA, FFA, FHA, 4-H, DEA, PTA, PETA, AADCOM, dotcom....
ReplyDeleteIf you need to ripen fruit, keep it in a closed plastic or paper bag for a while. When fruits ripen, they release ethylene gas, which in turn hastens the ripening process. If you want to ripen fruit really quickly, put a ripe banana in, too. And last, when trying to ripen fruit, it's not a good idea to put it in the refrigerator. The humidity can cause things to rot before they're ripe and the cold seems to retard ripening.
ReplyDelete