New Peach Cobbler

You make something the same way for years and then all of a sudden you find a new way of doing it.

Peach cobbler used to be sweetened peaches topped with biscuit dough.

This is even more awesome. The batter starts on the bottom and percolates up through the peaches, taking on delicious peach flavor.  It's from Southern Living, June 1997. 

PEACH COBBLER

1 cube butter. melted
1 cup flour
2 cups sugar, divided
1 T baking powder
pinch of salt
1 cup milk
4 cups peach slices
1 T lemon juice
ground cinnamon or nutmeg (optional)

Preheat oven to 375.  Pour melted butter in 13x9" baking pan. (Yes, that big. It gets puffy.)

Combine flour, 1 c. sugar, baking powder, and salt.  Add milk, stirring just until dry ingredients are moistened. Pour batter over butter. Do not stir.

In a saucepan, bring remaining 1 c. sugar, peach slices, and lemon joice to a boil over high heat, stirring constantly.  Pour over batter. Do not stir.

Bake at 375 for 40-45 minutes our until golden brown.

Aperol Spritz and Negroni

I fell in love with Aperol Spritzs and Negronis on my trip to !taly.

Aperol Spritz

1 part Aperol

2 parts Prosecco

Dash of club soda (I skip this! why dilute?)

Orange for garnish

Negroni

1 part gin

1 part Campari

1 part sweet red vermouth

Orange for garnish