Okay . I’ll say it: I am a firm believer in posting on a regular basis. No matter what that basis is. For me it is definitely every day. If not, the days just slip by. Of course I have perfectly legitimate reasons.
Saturday: We went to dinner at Local Three. At first I was a little concerned about being stuck at a crappy little two-top with an uneven base in the middle of the dining room. I completely changed my tune when the short ribs with grits and the duck/ricotta pizza came out. I also ordered the lobster roll as my entree. How could I resist? It came on a flat-side bun. You know, like they use in New England. I am a little perplexed that they didn’t actually toast the bun, though. I guess they didn’t get the memo that everything is better on toast. I suppose some might think that the lobster was the star of the show. To that I say: Whatevs. I also had a little bit of wine, so I was a little too tipsy for the post.
Sunday: Well, you see, I went one day without a post, so when it came to a Sunday evening filled with the Olympics; a heated battle of Words with Friends with my favorite cousin, which I won; and having to turn in a job which consisted of four witnesses — yes, I do work sometimes — I just plain forgot. That’s it. I can’t fancy it up.
Monday: I had to work 2:00 to 4:00. I know. It’s an outrage. Then I went out to a long awaited dinner with Marnie at Nine Street in Roswell. We highly recommend the tomato soup. Of course, it was so easy not to post, because I hadn’t posted for the two days before.
Tuesday: I had a hearing all day. Boohoo. You know, I left court for a reason. Basically the point is that I haven’t cooked anything all week.
However, I did make this lovely cobbler so that we could have dessert last weekend.
It may not look like much, but when you add a scoop of Jeni’ Splendid Ice Creams it really perks up.
First, let me tell you about this recipe. Actually, I’m not even sure it’s really a cobbler. I know there are all kinds of fruit desserts out there, including crisp, buckle, and something along the lines of pandowdy or the like. I wish I had the fortitude to do the research on the options. Alas, all I have is the recipe which I pulled out of Oprah’s magazine. By the way, I don’t subscribe, and I don’t always buy it. I am not a fan of putting your picture on every cover. You can lump Rachael Ray into that criticism as well.
The reason I doubt that this is a true cobbler is because I believe that a cobbler has dough plopped on top, and this recipe calls for the dough on the bottom. I could be wrong. I never claimed to be an expert, you know.
The fruit does make for some beautiful pictures.
I made a few poor choices with this. It seems so long ago now that it’s hard to remember, but I believe the recipe called for six cups of blueberries and I only had four. It also suggested using a 3-quart dish and I only a 2.5 quart. I thought I would make up for the missing berries by adding more peaches, but then I neglected to adjust the size of the pan. It didn’t affect the taste, but I had some inevitable spillage. C’est la vie.
I did say I would mention the ice cream, didn’t I? This is Jeni’s classic recipe with a couple of drops of coriander oil from Aftelier, and a little raspberry sauce, which officially equals her recipe for Coriander Ice Cream. I know I should have more to say, but I have grown accustomed to Jeni’s base recipe with her corn syrup and cream cheese.
Eat Well and Savor.