Welcome back book friends! We’re here, eating, drinking, and reading all the best books for you to check out (and to make your mouth water).
This week, we’re exploring one of Cori’s favourite genres of foodie type things! So, let’s talk about the tea we’re drinking and the food we’re eating to get this genre kicked off!
What We’re Eating and Drinking
This week, Cori made a family heirloom recipe! She made her momma’s delicious fruit cobbler that has been a family tradition for a very long time. It’s a simple recipe of fresh or frozen berries of choice, with a cake like topping. You can see the original recipe card in the picture along with a binder of recipes given by Cori’s mom where it also makes an appearance. Recipe down below! To go along with the cobbler, we’re drinking tea from our girl Heather at Flagstaff Tea Co. and it’s the Pomme D’Automne Black tea.
What We’re Reading
Kyrie’s selection, The Recipe Box by Viola Shipman explores the family history of the Mullins, who have an apple orchard in Michigan. The main protagonist is Sam, who moved to New York because she didn’t want to stay in the family business, but then realizes that New York isn’t all that great. She heads back to her roots and learns more of her family history through baking recipes with her mom and grandma. Each part of the book has one of the author’s (or a close friend’s) family recipe, and each recipe is mentioned in the actual story. There’s love, there’s loss, there’s everything in the book. Kyrie liked it to a certain point, but found Sam annoying. Then Kyrie reflected that at the age of 22, she was probably just as annoying as she found Sam. Cori found it to be an easy, entertaining, and probably forgettable read.
What’s Up Next
With an accidental midwestern focus, next week we take on another foodie book mainly set in Wisconsin with Cori’s pick of Kitchens of the Great Midwest by J Ryan Stradal.
Mom’s Fruit Cobbler
Serves 4 – 6
Note: Written as found on my recipe card
2 cups of fruit of your choice (fresh is best, but frozen works too)
Place in well-greased pie pan
Melt ¼ cup of butter (or margarine as the recipe originally said!)
¾ cup of milk
1 cup sugar
1 cup flour
1 ½ teaspoon baking powder
Pour into melted butter and stir lightly.
Pour mixture over fruit in pie pan (Don’t stir)
Sprinkle ¼ – 1 cup of sugar of top of batter depending on the sweetness of the fruit. (Cori Note: I usually skip this or do a very light sprinkle of turbinado sugar for crunch)
Bake 30 – 45 minutes at 350 degrees.
**Note at bottom of card indicates my mom wrote the card for me on July 4th, 2008.