A Peachy Introduction


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A Peachy Introduction

By Libbie Summers, Senior Food Editor for Paula Deen

Long before my family moved to Savannah and even longer before I started working for Paula, I was introduced to her through a peach. Her Peach Cobbler recipe to be exact. My home base was in coastal North Carolina, but my work as a big deal cook on sailing yachts took me all over the world. I don’t know how I ever got a hat on because my head was so big!

It was a hot August day and one of my dearest friends (who just happens to be my mother-in-law, Peggy) was visiting our family in North Carolina. She brought with her a recipe for Peach Cobbler from a Southern cook she was so fond of. A Miss Paula Deen from Savannah, Georgia. “Peach Cobbler that uses self rising flour?” I asked. I’m sure she recognized the “you have GOT to be kidding me” look of skepticism on my face. But, I trusted Peggy.  Not only because she is a fantastic cook herself, but because she told me she had already made the recipe three times this month!

I wish I could tell you what else we had with our dinner out on the back porch overlooking the Bay River that night. All I remember was Paula’s Peach Cobbler. Summer in a bowl. The cake part was so gooey and dense with the ripest Georgia and South Carolina peaches peeking out from under a cold scoop of Vanilla Bean ice cream. That moment in time was at least 7 years ago, but I can taste it like it was yesterday. Every summer when peaches are at their very best, I will make Paula’s Peach Cobbler. Just two weeks ago I was cooking for one of those big headed yachting programs and made it for 15 people. There wasn’t a crumb left. You never know how you may be introduced to someone. Introductions can even come in the form of a peach. Thank you Paula for helping make my hats fit a little better these days…I just wish my pants would follow suit.

Eat something homemade and introduce the dish to a friend,
Libbie

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By Maudeen Chapman on August 10, 2010

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