Easy Peach Cobbler

This one gets the record for shortest duration from the point of recognizing the need to delivering a finished product — mostly because we had all the ingredients at home at the ready. We’d had a big jar of peaches sitting around for a long time, with no usage planned. Then reservations at the restaurant for this evening fell through and we scrambled to find another place to eat with only 2 hours notice. We conferred with our fellow diners and decided to head over to their house for dinner (nice of them, right?). And they asked us to bring something sweet.

Crap. 5pm on a Saturday night. You know what pastry shops around here have to offer on Saturdays at five pm? Two things:

  1. Nothing
  2. Worse than nothing

But after the success of the Bleu Cheese Crisps (those were super easy too), I whipped open that same cook book looking for something in the desserts section with “Easy” in the title. “Easy Peach Cobbler” — there’s our winner.

1 cup self-rising flour (who buys that? Use 1 cup of regular flour, 1 tsp baking powder, 1/2 tsp salt)
1 cup milk
1 cup granuated sugar
1/2 cup butter
1 big jar of peaches in syrup – the 1 kg size (gross…something like 600 g net weight)

Melt the butter in a 9×13-inch baking dish. Blend flour, milk, and granulated sugar; blend well. pour mixtrue on top of melted margarine. Do not stir. Place undrained can of peaches evenly on top of mixture. Do not mix. Bake at 450°F for 20 minutes. Serves 6.

Perhaps we can get our guinea pig focus group to comment directly, validating my own sense of pride in the practicability of this recipe.

P.S.– If you notice this post disappear later this evening, it means the Easy Peach Cobbler didn’t deliver all that it promised.

Rödelheim / Eschborn

I’ve been on business trips to the Frankfurt area before, but this week was the first time I’ve stayed there over night since December 2003 (and back then, I was city-hopping from Regensburg to Würzburg to Babenhausen to Toulouse and back to Detroit).

It was kind of weird, being on the edge of the city, out in those fields, separating Eschborn from Rödelheim. I don’t know what kinds of crops these were — wheat? Some other kind of grass? Either way, it was nice to be able to walk from the hotel to the factory those two days for the training sessions I gave. I get the impression there was not very much else to walk around and do in that area, which is just as well, since the training sessions completely wore me out. That happens to me a lot on overnight business trips; I put in 10 or 12 hour days, always trying to catch up on stuff that would otherwise fill up my inbox…especially if I’m traveling alone.

Here are some pictures of the area:

Rödelheim Rödelheim Rödelheim Rödelheim Rödelheim Rödelheim