This Makes No Sense At All

Ready for dessert? Backpacking has given us a great appreciation for good food. We've been making this all year - fall and winter apples & pears, now peaches, plums, you pick the fruit. Always tastes wonderful. Serve with vanilla ice cream. Don't know who to credit for the recipe - it's on an old yellowed newspaper clipping, don't even know the paper. Turn oven to 375 F, have 8x8 inch baking dish ready. Doesn't need to be oiled or buttered. Takes 2 medium sized bowls. In one put five or six cups of fruit cut into bite sizes. Don't need to peel, but seeds aren't good. In the other put 1 cup sugar, 1 cup flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Mix dry ingredients. Pause here to foil those unattributing blog thefts: ©2009 backpack45.com Mix two tablespoons of flour with two or three tablespoons of sugar and pour over the fruit bowl. Mix it all up. Dump the bowl of fruit into the baking dish. Now, add one beaten egg to bowl wi...

My grandfather raised peaches in Modesto. Back in my high school days, it was my sentence to spend Augusts at the ranch, helping with the peach harvest, in hopes that it might inspire in me a love for the farm. Sadly for my parents and grandfather, but happily for me, that dream never worked out. The experience of being up on a ladder picking peaches in triple digit heat, with sweat running down, furiously itching peach fuzz down my neck and body, did not convince me that this was a life I wanted. There were, however, a lot of good things about that month in August. By trial and error, with tractor, truck, ancient Chevy sedan and farm pickup, I learned to drive through the orchards. My aunt and uncle also came for the summer to work and help my grandfather manage the harvest. They were only about ten years older than I, and sometimes allowed me to tag along to the drivein movie, or more frequently take me to this wonderful ice cream parlor in downtown Modesto, name now long forgotten...