Eight Days! You have been waiting 8 days to hear these next 8 words. Rosemary Honey Corn Skillet Cake with Caramelized Peaches.
Don’t think I haven’t noticed you lurking on the edges of this blog, probably wondering just what the heckabejeez was up with Greg. Because at no time, not at all, not ever, not in any way, not in the least, not on your life, not under any condition have I ever, not once, no way, no how, nuh-uh, not on my watch, let this much time go between posts. Though it may sound a little self-indulgent– I am sorta proud of myself for it. Besides the world didn’t end. Though I was pretty convinced by Day 5 that the world just might indeed end. I was so worried that by the 7th day, I took a cue from the master-planner upstairs and– rested.
The rest did me some good too. So I awoke this morning feeling quite rejuvenated and altogether like a new person. The kind of person who might make something sweet. But not too sweet. A leopard might change his spots but he won’t develop a sweet tooth overnight!
But you see none of that matters because Rosemary Honey Corn Skillet Cake with Caramelized Peaches is my kind of dessert. Sweet enough to get your attention but not so sweet that it makes my teeth hurt.
It is kind of a romantic cake too. A cake like this is as carefree as a youthful summer’s day. Aromatic rosemary permeates the lightly sweetened cornmeal cake– made moist with caramelized peaches. Which impart even more fragrance and flavor. Making this cake seem quite effortless, yet elegant. But because I made it in a skillet, this dessert doesn’t take itself too seriously. Unlike some people we all may know. GREG