I soon realized that I should just make something, because after all, cooking is not much unlike chemistry--only you get to eat the product at the end of the experiment! I've been obsessed with the farmer's market peaches and decided I should make a cobbler (to give credit where credit is due, Daniel helped me make this decision)! I found a recipe online (here) that is the recipe for Mary Mac's Tea Room's peach cobbler recipe. And thus my cobbler adventure began!
First I gathered up my ingredients.
Things to make a successful peach cobbler: be southern, love peaches, and have a "can-do attitude." ((The being southern part is actually optional))
Next I had to prepare the peaches.
This was perhaps the messiest I've ever gotten while cooking. The peaches were so good and ripe they had juices going everywhere
Then I prepared the dough for the top of the cobbler (twice, because I misread the instructions the first time).
Then I kept hoping this wouldn't turn out awful while slathering the top with butter (this part came only after slathering the inside with butter).
And I baked it for an hour and have my apartment smell like the beautifulness that can only come from homemade cobbler.
Then I pulled it out of the oven and marveled at the fact that I seemed to have made a perfectly good peach cobbler, just like Mary Mac's.
And the next day during the meeting, I realized it tasted just as good as Mary Mac's too.
And to quote the lovely Hannah Hart because this did take me all night to make and sometimes it's just better to make a poor man's peach cobbler because we've all got stuff to do...