From the editor

From the editor

By Adrienne McGee Sterrett

So, I flipped my lid recently. I looked a little (a lot) crazy.

What was so terrible that inspired this?

Packing for a trip.

I should have learned by experience that this is a stressful time and is not to be left to the last minute. But, no. I completely focused on the wrong things, like finding The Perfect Swim Bag With Zipper that I knew we owned. I could cite its dimensions and qualities better than a catalog. With the stripes, the stripes, I repeated to my husband, who was trying to help.

But it wasn’t to be found. Plan B.

The irony hit me soon after. Why was I stressing about fitting every peg into its hole for a vacation where we had only made definite plans for one day out of four? We wanted to be spontaneous, take it as it came, send postcards back home, relax. As long as we remembered our swim gear, it mattered not one bit what bag it was stowed in.

I almost missed the forest for the trees.

And 100 percent of scenic overlooks have an amazing view worth slowing down for.

Just don’t forget the postcards.

___

Recently, I inventoried the deep freezer and happily found some chopped apples, all prepped for pie but languishing in a corner. Add a package of pie crust (yep, I’m lazy), and I will have a cinnamon-and-clove-laden treat to lead into fall.

But first, summer. Peaches call my name this time of year. Which leads to clafoutis. The best part? It’s delicious both warm as dessert and cold as breakfast the next day. A little googling and comparing recipes led me to this iteration:

Clafoutis

1 pound stone fruit

1 1/4 cup milk

1/3 cup white sugar

1/3 cup light brown sugar

3 eggs

2 teaspoons vanilla

1/8 teaspoon salt

1/2 cup flour

Butter, for pan

Gather a glass or ceramic baking dish. An 8-cup or a 9-inch round dish works well. Grease it with butter. Cut fruit into slices and scatter in dish. (Cherries are traditional for this dish, but any firm fruit will do.)

In a bowl, whisk together the ingredients, making sure the sugar is dissolved. Pour over fruit. Bake at 350 degrees for 45 minutes to 1 hour until puffed and golden.

What’s your favorite way to eat the season you’re in? Please share recipes at amcgeesterrett@aimmediamidwest.com. Be sure to include your name and the town where you live.

Salt Magazine