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.
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…
If I could bottle the aroma from this cobbler, while it bakes, I’d make a million dollars. I’ll say no more…
TOMATO COBBLER WITH PARMESAN CRUST
Preheat oven 400*F
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.
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!
Thanks for reading.
