Wednesday, September 19, 2012
For Rachel and her Cobbler, a Response
So, my pal Rachel devoted a whole blog post to this cobbler, and I was like, okay, let's try it. I love cobblers. And crisps. And buckles. And anything involving fruit and cake (except fig newtons--don't try to pull that nonsense on me).
So, I peel the peaches and simmer the peaches and cobble the peaches, and as I'm checking the recipe one last time before I slide it into the oven, I notice that it calls for self rising flour. And, I think to myself, hmm, I thought it was weird that there was no leavening called for in the cake part. I wonder if it matters that I used all-purpose? Then I slid the cobbler in and thought, well, too late now.
Unless you think soupy (though, delicious) peaches floating on top of a thick, gloopy muck is a rousing success, this was a disaster. As it happens, self rising flour is pretty much just a cake mix (with salt and leavening) and, as it turns out, it does make a difference.
Well, there was much disappointment that night, and I was like, thanks a lot, Rachel, but, you know, like, sarcastically. And Paula Deen. And then I went to bed.
Well, the next day I bought more peaches and more butter, and some self rising flour. And when the peaches were ripe, I tried again.
Rejoicing. It is as good as Rachel makes it sound. And I was like, thanks a lot, Rachel. And Paula Deen.
But that time, I really meant it.