Admittedly, my husband and I are not the richest people in the world. So the weekends we spend at Tulgey Wood, my parents’ sprawling, gorgeous ranch-estate in Noonday (population: 512), are like precious little getaways. And they’re always chock-full of delicious food, because I’m fortunate enough to count my veggie-loving, French mama and my casserole-touting, Texan Nanny as part of my culinary heritage.
Friday night’s meal was fresh, homegrown butternut and acorn squash, sliced tomatoes, and bread-and-butter, which cancelled out the ample spread Nanny prepared after church on Sunday. Devilled eggs, tuna salad, chips and dip, more tomatoes, peach cobbler and another… more interesting… dessert.
Tomato cobbler.
I’ll give you a few seconds to let that one sink in.
Apparently Nanny’s love of the sweet flesh of summer tomatoes prompted a years-long desire to try her famous cobbler recipe, just with cut-up tomatoes instead of fruit. The result got mixed reviews, but you have to appreciate an adventurous spirit in the kitchen. (As long as there’s a tried-and-true alternative for your guests… peach cobbler never fails!)
Tomato cobbler.
I’ll give you a few seconds to let that one sink in.
Apparently Nanny’s love of the sweet flesh of summer tomatoes prompted a years-long desire to try her famous cobbler recipe, just with cut-up tomatoes instead of fruit. The result got mixed reviews, but you have to appreciate an adventurous spirit in the kitchen. (As long as there’s a tried-and-true alternative for your guests… peach cobbler never fails!)
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1 comment:
Sounds like when my Granny made black-eyed pea cake. - Audra
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