In article >,
Terry Pulliam Burd > wrote:

> On Mon, 30 May 2011 22:57:59 -0500, Melba's Jammin'
> > arranged random neurons and said:
>
> >In article >,
> > Terry Pulliam Burd > wrote:
> >> OTOH, did I tell you I made a peach cobbler today with <drum roll,
> >> please> *frozen peaches*?
> >
> >How was it? Ice cream on top? Floating in cream or half and half?
> >Plain? I've had frozen fruit that's been better than fresh, nothing
> >wrong with that.
>
> Haagen Daz vanilla ice cream piled on top.

That'd work.

> It's going to be in Bill's
> lunch this week, but I'll forgo the ice cream <g>

Whew! You had me for a second, Squeaks.

> He can't tell the difference between fresh and frozen, anyway, so why
> kill yourself paring and de-pitting a fresh peach. Those things are a
> bugger to pit cleanly, IMHO, and if anyone has a magic bullet for
> that, I'd love to hear it.

>
> Terry "Squeaks" Pulliam Burd


Make sure you have a freestone variety, for starters. Once the stone is
out, though, I think you need a dang sharp knife to trim the red stuff.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
http://web.me.com/barbschaller, updated May 27, 2011