the moments when we dance

MIXED TOMATO COBBLER WITH PARMESAN CRUST

It’s our twenty second wedding anniversary.

The girls played this song for me several years ago, while we were searching for music to play at Meggie’s wedding. As the violins began, I felt my throat constrict. It was completely involuntary. My heart rate quickened as everything around me became unfocused and muffled except for this song. A romantic, slightly cynical love song.

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The book of love is long and boring
No one can lift the damn thing
It’s full of charts and facts and figures
And instructions for dancing

But I
I love it when you read to me
And you
You can read me anything

The book of love has music in it
In fact that’s where music comes from
Some of it’s just transcendental
Some of it’s just really dumb

But I
I love it when you sing to me
And you
You can sing me anything

The book of love is long and boring
And written very long ago
It’s full of flowers and heart-shaped boxes
And things we’re all too young to know

But I
I love it when you give me things
And you
You ought to give me wedding rings

And I
I love it when you give me things
And you
You ought to give me wedding rings
You ought to give me wedding rings – Peter Gabriel

When you’ve loved someone for a long time, it can get boring. Then there are the moments when you dance.

I’d marry him again in a heart beat…

MIXED TOMATO COBBLER WITH PARMESAN CRUST

If I could bottle the aroma from this cobbler, while it bakes, I’d make a million dollars. I’ll say no more…

MIXED TOMATO COBBLER WITH PARMESAN CRUST
Preheat oven 400*F

MIXED TOMATO COBBLER WITH PARMESAN CRUST

CRUST:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup parmesan cheese, grated
6 tablespoons cold butter
1 1/4 cup buttermilk

THE STEPS:

  • In a large mixing bowl, stir together flour, baking powder, salt and ½ cup of parmesan cheese
  • Using a pastry blender, cut in the butter until the mixture resembles a coarse meal.
  • Stir in the buttermilk – the batter will be damp.
  • Set aside.

MIXED TOMATO COBBLER WITH PARMESAN CRUST

FILLING:

3 tablespoons extra virgin olive oil
3 cloves of garlic, minced
1 large onion
1 red hot pepper, seeded and chopped finely
2 lbs assorted ripe tomatoes
¼ cup fresh basil, slivered
¼ cup flat Italian parsley, chopped

THE STEPS:

  • Heat the olive oil in a large skillet over medium heat.
  • Add the onions, pepper and garlic to then pan and cook, stirring often, for 5 minutes.
  • Add tomatoes then cook another 5 minutes.
  • Season with salt and pepper, add the basil, parsley and toss well.
  • Remove from the heat.
  • Pour the tomato mixture into a shallow (6 – 8 cup) baking dish.
  • Drop equal spoonfuls of batter on top of the tomato mixture.
  • Sprinkle evenly with more grated Parmesan cheese.
  • Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly.
  • Allow to cool for 10 minutes, to allow the juices to soak into the crust, and then serve.

THE LOVE: The wonderful thing about this recipe is its versatility. You can use whatever herbs and cheese you like and still have a homerun!

MIXED TOMATO COBBLER WITH PARMESAN CRUST

Thanks for reading.

  • Happy anniversary!!! XO

  • Teresa

    Funny you should relate that song this morning. I heard it for the first time on the CBC this morning and found it completely arresting.

    • I requested that song for Ralph. Sadly, he didn’t hear it…

  • Meggie

    Happy anniversary mama! Xoxo

  • Christie M.

    Happy anniversary. Looks like you guys had a good time.

  • Le

    Actually, that song is originally by The Magnetic Fields, but pedantry aside, this looks amaaaazing, and I might have to go make it right now!

    • Good to know and I hope you do try the recipe. Let me know what you think.

  • I forgot my disqus account but I’ve been reading all the time! always love your posts, and congratulations on the anniversary!

  • Shannon Miskell

    Next time make sure to cut the tomatos! Too liquidy otherwise

    • Although the photos showed the tomatoes cut up, I should have been clearer in the recipe. Sorry about that!