It makes me think of summertime food. Delicious, carefree, summertime food. Pork and peaches. That's what I thought about this morning. That's summertime food, no? Yes!!!
So, in keeping with my summertime thoughts, I dropped two pork loins, sufficiently rubbed with the following in the crockpot:1/4 cup chili powder
1 TBSP cumin
1 teas. ground cloves
1/4 teas. cayenne
1/2 teas. cinnamon
1/2 teas. garlic powder
1/2 teas. onion powder
1 TBSP salt
1 teas. oregano
and, I also poured about 3/4 c. water and dropped two beef bouillon cubes into the mixture, let it go on low for about ten hours.
Well, after all that time, I was able to pull the pork loins out, shred them, and put it all in a bowl for others to come and dump on a toasted bun with bbq sauce, cole slaw or whatever else they pleasure in a pulled pork sandwich.
So, that was the pork. Let's get on with the peaches.
Peaches, is there no more a sweet summertime fix than those pretty, blushing pink peaches??
I don't think so.
I had a bag of peaches in my freezer from last year at farmers' market, no kidding. Not sure whether it was a quart or not, but probably pretty close, and a quart is a pretty good measurement for this recipe. At any rate, take those frozen peaches, and drop into a bowl. Let thaw. Pour about 3/4 c. sugar over, squirt out the juice from half a lemon and 5 TBSP flour. Now, dump your peach mixture into a casserole dish and cut up about two TBSP unsalted butter, drop over. Pour into your casserole dish, cover tightly with foil. Make sure oven is preheated to 400°. Bake at 400 ° for about 45 minutes. Take dish out.
Now. Gather one egg, 1/4 c. milk, 1 1/3 c. buttermilk baking mix, such as Bisquick, and take the other half of that lemon and squirt over all. Mix until smooth. Dump in spoonfulls all over the peach mixture, put back in oven for about 15 more minutes. Take out, serve warm with ice cream.
It's simple, it's doable, it's not a big chore.
And it's really nice and delicious.
Happy summertime, everyone!
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