By Teri Cayton
The Parsons Advocate
The talking heads are saying that Winter Storm Blair is over but it is really putting down the snow today and now they are saying that another storm named Cora is on the way. I really don’t care one way or another because I am a born and bred West Virginian and this is how I remember winter. It would start snowing in early October and snow through March. Momma Said, “When you grow up with snow it doesn’t scare you at all.”
The only problem I have driving in snow is the other people I have to look out for. I guess it is like driving any other time but something happens to the brain and people think they can drive like summertime. I learned to drive in the snow and have always felt comfortable with it. I know what to do in case of a slide and I do not tailgate the driver in front. Momma Said, “It is really all about the use of your brakes.”
Another perk of the snow is it freezes up all the mud in my backyard. I don’t have to mop up mud just a little melted snow and I am fine with that. Also I don’t have to look out to see if it is snowing because I have the weather dogs to do that for me. I can judge the intensity of the snow by how white they are when they come back inside. Just keep a towel by the door and wipe them down and we are good to go.
I would not care if it stayed like this until the middle of March and then started to warm up. I guess the mid and southern part of the United States is going to get hit again. California is getting burned up again and we are being covered in snow. I will take the snow any day of the week.
Peach and Blueberry Cobbler – Oven Version
INGREDIENTS
- ⅓ CUP sugar
- 3 TABLESPOONS cornstarch
- PINCH of salt
- 6 CUPS sliced peeled peaches (fresh or frozen and thawed)
- 2 CUPS blueberries fresh or frozen and thawed
- 1/2 lemon juiced
TOPPING
- 1 CUP all-purpose flour
- 1½ TEASPOONS baking powder
- ½ TEASPOON salt
- 6 TABLESPOONS sugar
- ¼ CUP butter cold
- ¾ CUP buttermilk
- Turbinado sugar (raw sugar) you can also blend part brown sugar and white sugar
INSTRUCTIONS
- Pre-heat the oven to 400°F.
- Combine the sugar, cornstarch and a pinch of salt in a large bowl. Add the peaches, blueberries and lemon juice and toss the fruit so that everything is coated with the sugar mixture. Transfer the fruit to a 9-inch by 9-inch baking dish or a 10-inch oven-safe skillet.
- In a large mixing bowl, stir together the flour, baking powder, salt and sugar. Grate the butter into the flour and stir it in to coat evenly. Gently stir in the buttermilk. The dough should be quite wet.
- Dollop the batter over the top of the fruit, leaving some of the fruit uncovered. Sprinkle the Turbinado sugar over the batter – this will form a crunchy texture on top of the dough.
- Transfer the baking dish to the oven and bake for 50 minutes, until the fruit is bubbling and the topping is lightly browned.
- Let the cobbler stand for at least 10 minutes and then serve warm with vanilla ice cream.