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2 days. 60 lbs of peaches. 45 quart jars in 5 batches through the canner. 11 hours of peeling, washing, boiling, cleaning. 1 peach clafouti.

Turns out one of my fingernails rubs against the middle of my thumb when I use a paring knife. I have a raw patch.

Tomorrow: baking, maybe a little canning of the last 10 lbs or so.

Peaches with cream for breakfast: mmmmmmmmmm.

Date: 2008-08-22 03:43 pm (UTC)
From: [identity profile] robogock.livejournal.com
I've never heard of a clafouti before. Wikipedia makes it sound amazing. I am now hungry...

What's your recipe for it?

Date: 2008-08-23 12:00 am (UTC)
From: [identity profile] manintheboat.livejournal.com
I make clafouti all the time.
Here's a good version.

But I like to dump all the ingredients into the blender (not fruit!) and blend then pour over fruit lined (greased!) dish. The fruit will rise to the top, saving you a few steps in that version. I also add 1t almond flavoring and the zest of 1/2 an orange to the batter. Orange zest makes many baked goods go from good to amazing.

Date: 2008-08-23 05:37 pm (UTC)
From: [identity profile] plantae.livejournal.com
I use the one from the joy of cooking.

Let me know if you need me to violate copyright. :)

Always remember to grease your dish!

Date: 2008-08-22 11:55 pm (UTC)
From: [identity profile] manintheboat.livejournal.com
Ahhh well, if you can't find enough cucumbers to shove in your jar, I guess a peach will work in a pinch.

Date: 2008-08-23 06:16 pm (UTC)
From: [identity profile] manintheboat.livejournal.com
It was a really great joke.


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