Let's walk through what to do with a piece of beef that is nearing it's shelf life and a couple of potatoes. Also, how about some peach cobbler? The thought of peaches in any other form than cobbler reminds me of peach schnapps (and not positively-so, either), so if you hate peaches, just know you can sub with your favorite fruit.
To recap, you'll need:
- 2 cans of peaches
- 1 stick of butter
- brown sugar
- small baking dish
If you're making this with apples, I usually peel them and add a bit of lemon, then toss them in a little flour, brown sugar and vanilla.
Once it's congealed together into crumb-like particles, with most of the butter incorporated (it can be a little buttery still), spread evenly across the peaches and pop into the oven for 35 minutes on 375 degrees F.
Wash the potatoes, and really get them clean with your fingers. Now dice them, keeping the pieces pretty big.
If you opt to make this using a much larger piece of beef, such as a small roast, add the carrots, potatoes and a little celery and a tiny bit of onion all to the bottom of the crock pot with some water, or bouillon, and let it cook overnight, at least 8 hours. The house will smell delightful upon rising. Unless you're a vegetarian, and then you've already switched off after the peach cobbler, so there we have it, and there we are!
The tomatoes continue to grow throughout August. The heat has been perfect for doing just that. I usually harvest them when they are just beginning to get red, and let them complete their ripening on the counter top. The skins are much softer that way.
The rabbit sprang from the marigolds as I ventured down to the tomatoes this morning. I hope they eat marigolds because they are not letting up, either. Until next time...