better cherry cobbler

This is a redo on the fresh fruit cobbler fiasco of a few days ago.

Pretty simple.

Take the stems and stones out of about

• 1 quart (4 cups) fresh cherries.

Mix with

• 1/3 cup small pearl tapioca

sprinkle with

• 1/3 cup granulated or brown sugar

Mix all the ingredients thoroughly together.

The hard part (for impatient cooks like me):

• Let stand for 15 minutes so the tapioca can start absorbing some of the cherry juice.

Pour into pie plate.

Cover with pie crust from box mix. (I didn't have sufficient counter space to roll out the dough, so I patted it out between my hands and assembled an air-tight crust --in pieces.)

Cook in pre-heated 350 degree F oven until crust is golden brown.

Tasted pretty good.

peach cobbler redefined

I got off to a good start. Fixed a fresh peach cobbler in a clear glass pie plate.

It was simple:
3 or 4 peaches sliced,
a little water,
a little brown sugar,
cinnamon

Topped with pie crust from a box, patted flat between my hands. I arranged the crust on top of the filing and put the pie in the carefully pre-heated 350 degree F oven.

While we ate sandwiches for lunch, I checked on the cobbler. Definitely looking good! Needs fifteen more minutes, I told myself.

So I went back to graphic design on my computer in the basement. And forgot about the cobbler. Really. Didn't think about it again for two hours -- when I went upstairs for something and smelled a very sweet smell.

The cobbler was burnt to a blackened crisp. Nothing left worth photographing.

"Well, at least it smells good!" said Boo.

Which reminds me, didn't I say the aroma of good food cooking fills me up as much as eating the food?

Guess it is true . . .