Catwalk

May 2-4, 2025 was this year’s celebration of renowned city planner, Jane Jacobs. During the weekend the Municipal Arts Society organizes a series of walking tours known as Jane’s Walks. On Friday afternoon, I joined Historic Brooklyn Heights for Cat Lovers, arriving at Walk Whitman Park a little late after dealing with the irascible subway.

Tour leader Peggy G. wore a cat hat and furry tail. (She owns three cats. Other members of our fifteen-person group each had one.) Peggy led us around Brooklyn Heights, designed as America’s First Suburb.

The group stopped at 64 Poplar Street where Walt Whitman lived and wrote Leaves of Grass, minus any cat association. (Also minus much charm; although the area has many lovely houses, Walt’s isn’t among them.)

Peggy carried a book of photos to help with context, displaying a picture of Shato Lizzie, a cat who was the official mascot of TWA and flew “all over performing in cat shows.” (Performing is something my cat, Sake, doesn’t do unless you count running through a cat tunnel when she feels like it as a performance.)

 

In front of the Plymouth Church is a statue of Henry Ward Beecher, father of Harriet Beecher Stow of Uncle Tom’s Cabin fame.  The story goes that Henry responded to a letter from a young boy forced to give up his beloved tabby and rescued the animal.

Henry Ward Beecher

 

 

Truman Capote lived at 70 Willow Street while writing Breakfast at Tiffany’s and In Cold Blood. A cat fancier, Capote had several.

We walked the lovely Promenade in full bloom and ended up at Borough Hall where Peggy described the work of Jerry Fox, a blind cat who wore glasses and prevented the building from burning down by meowing frantically to summon help.

Given glorious weather and a fondness for both cats and lovely neighborhoods, the tour was a success.  Anna Wintour did not grace the scene.

Now to a recipe and not for kitty chow.

Chicken Cacciatore (say it aloud to hear the cat ref)

4 chicken thighs

2 chicken breasts with skin and backbone, halved crosswise

2 teaspoons salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1/2 cup all purpose flour, for dredging

3 tablespoons olive oil

1 large red bell pepper, chopped

1 onion, chopped

3 garlic cloves, finely chopped

3/4 cup dry white wine

1 (28-ounce) can diced tomatoes with juice

3/4 cup reduced-sodium chicken broth

3 tablespoons drained capers

1 1/2 teaspoons dried oregano leaves

1/4 cup coarsely chopped fresh basil leaves (if you use dried, the kitchen police will not notice)

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. (Dredge= put the flour in a plastic bag. Put the chicken in the bag and shake for a bit)

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Hum What’s New Pussycat.  Think and dismiss the idea of moving to Brooklyn Heights.

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It’s a Wash

One of the first things a beginning watercolorist learns is how to make a wash. A wash is a technique where diluted paint is applied to the paper and can be flat, graded, or variegated. Sometimes different washes are built up one on top of the other. It’s harder than it looks.

As I’ve been studying watercolor for about seven years, I go to the annual exhibit at the Salamagundi Club, (not for those with walking issues; steep stairs throughout), of the American Watercolor Society.

Typically at the AWS show there are a great many representational works, often long on technique but short on feeling. As my instructor often says, “If you want your painting to look exactly like the subject, take a photo.” These baseballs are amazingly realistic but, to my mind, lack heart.

 

The exhibit has many paintings of Venice, flowers, and bicycles. Some of the portraits capture what appears to be the subject’s essence, and some landscapes do a good job of evoking, but not precisely delineating, the setting.

Contributors come from all over the U.S. and other countries including China, Peru and my particular fave, Wormit, Fife. Great Britain, where the artist painted the exterior of a dilapidated cottage.

I began painting to give some energy to the right side of my brain. Here is a fairly recent example.

I  won’t be taking up a new career but I enjoy my painting sessions enormously.s

This is a recipe that requires almost no cleanup, aka, washing.

 

 

 

 

Lemon Dill Salmon

  • 1 tablespoon butter, softened
  • 4 salmon fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 medium onion, sliced
  • 4 garlic cloves, sliced (I will omit)
  • 4 fresh dill sprigs (bah, humbug, sprinkle some dried dill)
  • 1 tablespoon minced fresh basil (see above)
  • 1 medium lemon, sliced into circles oven to 35

Tear four pieces of foil, each about a foot square. Spread butter in the center of each. Place 1 salmon fillet in the center of each; sprinkle with salt and pepper. Top with onion, garlic if using, dill, basil and lemon. Fold foil around each fillet and seal.Place packets on a sheet pan in the oven. Cook until fish just begins to flake easily with a fork, 8-10 minutes. Open carefully to allow steam to escape.

During cocktail hour preceding dinner, listen to Nat King Cole croon Mona Lisa

https://www.youtube.com/watch?v=G2vgJ0MGOlg

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Bits and Pieces

Here is a link to a recently published article on my trip to Cuba in February, 2025.

https://www.goworldtravel.com/traveling-to-cuba/

and a link to a review of All the Beauty in the World,  currently playing at the DR2 Theater in New York:

 

More Than the Eye of the Beholder

 

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Aging Agitator

I was among the huge crowd at the protest in New York City March 5.  Being amidst a congenial group with many clever signs in front of Patience and Fortitude, the New York Public Library lions, felt exhilarating.  Despite the rain and the number of participants, which filled Fifth Avenue and

In front of the NY Public Library viewed by one of the lions

prevented moving forward to Madison Square Park at more than a shuffle, it was a friendly, spirited bunch, united in spirit and sharing a wish for change.

I’m more of an activist now than I was in my earlier years. I did go to the Women’s March in Washington, D.C.,  in 2004, probably inspired by my cousin who was always involved politically, very appropriately as she taught feminist history for many years.

With my cousin, Bonnie A., Washington, DC, 2004

.

I didn’t do anything during the Vietnam years, probably, (or maybe that’s the excuse I gave myself), because I had two young daughters and a demanding, time-consuming job. That lack of involvement has haunted me and very likely accounts for my recent selection of The Women by Kristen Hannah for my book club. The book was not greeted favorably by the very intelligent group members who meet on Zoom each month and, in fairness, I agree with them. My suspicion is I picked the book which is flat, omits many important moments in the period and is peopled with two-dimensional characters, because I have never quite shucked off my guilt about being so uninvolved in the seventies. Sorry group, I’ll hope you’ll be happier with my selection next time!

Now I march, write letters and postcards, call Senators and Congresspeople and do what I can to make my point of view known. It’s not much but, if everyone did this we might not find ourselves where we are now, a nation adrift in the grip of madmen.

 

 

 

 

 

Before leaving home for Bryant Park I read instructions on how to protect myself (some so ominous I wondered if they had been planted by pro-administration lackeys to instill fear and keep people home.) I notified my daughters and a neighbor in case I got swept up in a raid. I didn’t go so far as to write my personal details on my arm in permanent marker but, wrapped as I was in a hooded rain jacket, that would have been a waste of time.

I’m glad I went. Solidarity feels good.

One of the many issues we were protesting is tariffs which will inevitably lead to escalating already high prices. So, here’s a recipe for something tasty and cheap.

Lemony White Bean, Turkey and Greens Soup courtesy New York Times Cooking:

3  tablespoons olive oil

1large onion, diced

1large carrot, diced

1bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens

1tablespoon tomato paste

¾teaspoon ground cumin, plus more to taste

⅛teaspoon red-pepper flakes, plus more to taste

½pound ground turkey

3garlic cloves, minced (not in my house but fine if you like garlic)

1tablespoon finely grated fresh ginger (if you don’t have it, omit. No point buying a         large piece for a single recipe.)

1teaspoon kosher salt, plus more to taste

1quart chicken stock

2(15-ounce) cans white beans, drained and rinsed

1cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination

Fresh lemon juice, to taste

Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.

Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.

When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.

Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch.

Add the greens to the pot and simmer until they are very soft , 5 to 10 minutes. (If greens are still tough simmer longer. Add a little water if the broth gets too reduced.)

Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

Of course our FL, aka Fearless Leader, would loathe this, addicted as he is to Mickey D’s. His loss.

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Over Here at The New Yorker

Eustace Tilley, the New Yorker mascot who has graced the cover since the first issue

My relationship with The New Yorker goes so far back I’m unable to remember when it began. Maybe my parents showed me a cartoon. Or, as an older kid, I saw the magazine on a table or in a magazine rack, (an oddity from another world), and it called to me. For years I have read it religiously, sometimes browsing the cartoons first and going back to the articles. I miss the ‘old’ Around Town section now reduced to three picks and find some articles way too long but there’s always something to enjoy.

An exhibition, Drawn From the New Yorker, celebrating the publication’s centennial, recently opened.  It’s at the Society of Illustrators, 128 East 63rd Street. Founded in 1901, the Society is the oldest nonprofit organization dedicated to the art of illustration in the U.S. The exhibit showcases more than one hundred artworks, mostly cartoons, that have been published in the magazine (and a few that never were).

The opening was jammed and lively with a group of musicians including a pianist and a woman dressed in flapper style who played the guitar and the washboard while singing  songs of the 20s and 30s (aka Miss Maybell.)

Sometimes I look at a cartoon, can’t figure out what’s funny about it and don’t think I’m alone. However, the magazine’s covers are almost always terrific.  The exhibition  includes many well-known artists’ work ranging from Helen Hokinson, who took a jab at the daily lives and social scenes of the 1920s and 30s; to James Thurber,

One of Thurber’s famous cartoons

who wrote wonderful stories and drew terrific cartoons;

to Peter Arno, actually, Curtis Arnoux Peters, Jr., who contributed from the start of the magazine; to Roz Chast, a staff cartoonist who has published more than 1000 cartoons in The New Yorker since 1978.

 

If you are a New Yorker fan and can make it happen you will probably love this exhibit (which will set you back $15). The house is pretty cute by itself and the crowds will have thinned. Here’s the website for details: https://societyillustrators.org/

Cartoon’s caption: Mother: eat your broccoli. Child: I say it’s spinach and I say to hell with it

 

My father thought this cartoon, originally published in The New Yorker December 8, 1928, was funny and repeated it to me (a very picky eater as a kid) often.  I like spinach now but then, not so much. Regardless of your feelings about vegetables, here is an easy recipe for a spinach omelet.

Photo, The Kitchn

 

1 cup baby spinach, packed

1   tablespoon unsalted butter

2   large eggs, beaten (with a whisk or fork, your call)

1/8 teaspoon coarse salt plus more for seasoning

Freshly ground black pepper)

1 tablespoon grated Parmesan cheese

Wilt spinach in some butter (some= about 1 Tbs.) to get rid of some of the moisture. Transfer it to a plate or bowl.

Melt another tablespoon or so of butter in the same pan, add the beaten eggs and cook until the top is almost set but just a little bit wet.

Take the pan off the heat so the eggs don’t overcook. Sprinkle grated Parmesan cheese on one half of the eggs, then top with the spinach. Fold the other side of the eggs over the filling. Slide the omelet onto a plate and eat or serve.

Harold Ross was an original member of the Algonquin Round Table who used his contacts to start The New Yorker. I bet he had little use for spinach.

Harold Ross, founder of The New Yorker

 

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Norway caper

A recently published article on a trip to Norway in July 2024. If, for some reason you’re blocked and really want to read this, it’s on Facebook and LinkedIn. Excuse ads, inserted by the folks at Go World Travel.

 

https://www.goworldtravel.com/norway-trolls-glaciers-mayonnaise/

 

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A New(ish) Beginnng

Several of you out there have told me my blog is blocked.  In an effort to stop this, I have changed my email marketing service. I very much hope this gets rid of any problems you have had.

I, f in the past or recently, you were blocked and no longer are, could you take a second and let me know?

Thanks for your feedback. Enjoy Thanksgiving.

Mari

 

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Yorkville Then and Now

A dyed-in-the-wool New Yorker, I learned a lot at Yorkville and the Arts, a free walking tour sponsored by Friends of the Upper East Side. The Yorkville I remember from childhood centered on East 86th Street where there were many small German shops. My

Marzipan pigs

favorite was the Elk Candy Company, home of marzipan pigs and a fried egg in a skillet.

The tour group first walked 95th Street from Park to Lexington Avenue, a beautiful block I had never set foot on before despite living on East 94th street in my earliest years  and later at Park and 96th, with my husband and daughters. (How parochial is that?) We paused to admire Al Hirschfeld’s house, still looking spiffy and well-tended. Finding all the ‘Nina’s’ in his cartoon on the front page of the New York Times was a Sunday ritual.

Al Hirschfeld’s cartoon of himself–look for the Nina’s

The Marx family—Chico, Zippo, Harpo, Grouch et al and their parents—ten people altogether—lived at 179 East 93rd. Pre-comedic success, theirs was a life of relative poverty as what income they had came from their father, Frenchie, an ‘incompetent’ tailor. According to our guide, the Marx apartment had running water but no internal toilet or shower so family members went to the 92nd Street Y, (recently rebranded 92NY probably at great cost), to bathe.

Zeppo, Groucho, Harpo and Chico (if I got it  right)

(A link to Groucho, one of the the funniest men ever, singing Lydia the Tattoed Lady} https://www.youtube.com/watch?v=uVBBxptpSY8

 

Painter Helen Frankenthaler and her husband, painter, Robert Motherwell, moved around within the area several times. Both artists needed large spaces for their huge canvasses which accounts for their many housing shifts. Their marriage was a great success until it wasn’t as they divorced after thirteen years.

Our group moved to 87th street to view the 1868 firehouse rented by Andy Warhol for five months until his lease was revoked. It was a bit of a wreck but for $150 a month I guess Andy made it work. In 1965, the building was bought by art dealer, Daniel Wildenstein, who made it over into a sculpture garden. The exposed east side of the building has a fairly recent caricature of Warhol’s head and wild hair which you can see with some neck craning.

Warhol’s 1960 studio built in the 1860w

The tour ended at 83rd and York Avenue where the corner building has a mural by Richard Hass.  Called Glockenspiel, it dates to 2005 when  residents of a new luxury condo across 83rd were unhappy with what they deemed a ‘shabby’ view from their lobby.  The condo owners had the mural painted to give the illusion that the neighborhood was sufficiently  upscale to justify the apartment prices.

The lower part of the mural could use a touch-up but the upper sections, that include images of mounted NYPD officers, gargoyles, a sewing machine, and a trompe l’oeil bay window,  are in pretty good shape.

 

 

Note the mounted police officers towards the top of the mural

I think Schaller & Weber is the only German business left in an area now given over to the likes of H&M, Shake Shack and P. C Richard’s. What’s left of the old Yorkville survives in memories like this warm German Potato Salad that would stand out at any meal.

 

 

Warm German Potato Salad courtesy Five Heart Home

Recipe serves six:

2 pounds small red potatoes

1 ½ teaspoon salt

12 ounces bacon

⅓ cup cider vinegar

3 tablespoons granulated sugar (you can get away with two or even less—taste)

1 tablespoon Dijon mustard

Freshly ground black pepper

1 tablespoon minced fresh garlic, about 3 cloves (not as made by me)

½ cup chopped parsley

Scrub the potatoes and cut in half so that all pieces are roughly the same size. Put  potatoes in a big pot and cover with cold water. Bring to a boil and stir in 1 teaspoon of salt. Reduce heat and simmer for 15-20 minutes or until potatoes are tender when stabbed with a fork. Drain.

Leaving potatoes in the pot, return the pot to the still-hot (but turned off) burner. Leave the lid off of the pot and allow the potatoes to steam dry for a couple minutes.

Set another large pot over medium heat and cut  bacon strips into approximately 1-inch pieces. Put  bacon into pot and cook, stirring occasionally, until crispy.. When bacon is done, remove with slotted spoon leaving bacon fat in the pot.

Slowly add vinegar, sugar, mustard, remaining salt, and pepper to the pot of bacon grease. With pot back on the burner, bring the mixture to a simmer, and stir for a couple of minutes. Stir the minced garlic  (if using) into the mixture and cook for 30 seconds to 1 minute, until the garlic starts to turn a light golden.

Remove pot from heat and toss in sliced potatoes, mixing until potatoes have absorbed all of the liquid. Fold in the cooked bacon pieces and chopped parsley. Put potato salad into serving dish and serve warm. (Don’t let it sit at room temp for more than two hours before refrigerating.)

I’ve made this and it’s wonderful. Serve with sausages from Schaller & Weber or hot dogs or pretty much anything (pork loin/ chicken/lamb anyone?). I gather that Billie Eilish’s Birds of a Feather is currently popular in Germany but Bach’s Brandenberg Concerto would be just as—maybe more—pleasing to some ears. Or an oompah band. Here’s the Brandenburg: https://www.google.com/search?client=firefox-b-1-d&q=Brandenburg+concerto#fpstate=ive&vld=cid:f477c2f8,vid:NCPM8DEsvmc,st:0

 

 

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Tuscan Cookie Caper

I spent a delightful week in Tuscany in a watercolor workshop. The group, organized by Il Chiostro, that runs a variety of programs in Italy and elsewhere, housed us at Borgo San Fedele, near Radda in Chianti.

Restored Borgo San Fedele

The Borgo, once a large Romanesque church that had fallen into near total disrepair, has been entirely restored. The marble stairs throughout including those up to my attractive second floor room provided an excellent workout. The property hosts private and corporate events, workshops and weddings.

Between bouts of painting we went to several nearby Tuscan towns including Gaole in Chianti, (near where my husband and I rented a villa for our family twenty-two years ago), Castellana and Radda. One mildly rainy day we drove to Sienna where I went inside the Picolomini Library, tucked into the black-and-white striped Duomo.

In Picolomini Library (These folks got the memo about matching outfits)

Inside the Library are manuscripts and terrific frescos including one depicting Raphael, the painter, in chic maroon tights. The cathedral itself is a jewel and the library a special treasure.

 

 

 

At a vendemia, (grape harvest), we watched workers wielding scissors to clip bunches of grapes off the vines before dropping them into plastic buckets. Filled buckets were tossed into a tractor-truck heading to the mechanical crushing area, Gone are the days of barefoot grape stomping rendered so hilariously by Lucille Ball.

 

Who did not love Lucy?

 

 

 

There is a newish (2006) archeological museum in Castellina exhibiting finds from Etruscan burial mounds. The museum is next to the fortress that has a walkway at the top for a wonderful view which I skipped as time ran out. Vaguely scholarly note:  the Etruscans, who peopled ancient Italy, passed on many cultural and artistic traditions to the Romans and occupied

Ancient Etruscan settlements

what is now Tuscany and a great deal more of modern Italy.

During the week I ate lots of pasta, gelato, various riffs on salami and what I’ve incorrectly been calling biscotti for years.  Biscotti  translates as ‘cookie’; cantucci are specific ‘cookies.’ (Think of ‘cookie’ being the category and ‘chocolate chip’ the specific kind of cookie.) The traditional way to eat cantucci is to dip them into Vin Santo, a sweet dessert wine, but I happily inhaled them  out of the bag.

Here’s a video of making cantucci although the presenter refers to them as biscotti.

https://www.youtube.com/watch?v=lx9FnQ0G0t4

Typically, biscotti  are very hard – a treat for the dentist, hence the classic dunking. To complete your experience, corral a bottle of Vin Santo and listen to a snatch of Italian opera, maybe something by Puccini.  Think of the rolling hills of Tuscany.

 

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Bucks Redux

This is the third August that I’ve rented in Bucks County. This years’ house was terrific, a stone beauty from the 18th century with all mod cons, well-appointed and set on a 100 acre conserved farm. The front of the house faces a little creek and the property includes numerous outbuildings including a large barn. Finding places to plug in all ones’ electronics is a little bit of a challenge but manageable, more than offset by the wonderful kitchen, good showers and comfy beds.

Sake, my cat, came with me and had an A+ vacation. After vanishing for a day and a half dealing with the terror of being in unfamiliar quarters, she ventured out to enjoy prime cat

Sake watching a good channel

TV via the bird feeders close to many windows, had her first experience with stairs, and interacted with the company.

On my first morning at the property I managed to run out of gas, thankfully in the driveway.  It took some time to rouse assistance (hello AAA) but finally a local guy came with two precious gallons, enough for me to get to a gas station for a full tank.

My daughters, along with one’s husband and the other’s partner, came for Labor Day weekend.  On Sunday we went tubing on the Delaware where I began by not centering my butt in the innertube, causing me to fall into the fairly warm river. Once we

People–not us- tubing on the Delaware

were all launched, the outing was fun although by the last half hour we felt we were ready to get out of the water.

Another day we went to Ringing Rocks Park, an eight acre field of boulders, some of which make a quasi-musical note when struck with a hammer.  If ever you go there bring one.

Scrambling over rocks minus hammer

I had two dinners at the Riegelsville Inn, one with friends, one with family, both lovely. I also met another friend of many years for lunch and a catch-up at the Doylestown Inn. Afterwards I went to the Michener Art Museum, named to honor author James Michener who was born in Doylestown,  and wrote Tales of the South Pacific, Centennial, Texas and The Bridges at Toki-ri among other works. Michener’s third wife, Mari Yoriko Sabusawa, was interned along with her parents in a camp set up by the U.S. government during the early years of WWII.

Altogether, it was a lovely eleven days with interesting things to do and see and many good meals. Having invested heavily in local peaches, I made this peach crisp for one night’s dessert:

Peach Crisp by Yossi Arefi from NY Times Cooking:

3 pounds peaches cut into ½-inch slices (absolutely no need to peel)
⅓ cup granulated sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon cornstarch
Salt
1cup all-purpose flour
½ packed cup light brown sugar
½ cup grams rolled oats (the same oats as used to make oatmeal)
½ cup unsalted butter, softened and cut into pieces.

How To:
Heat oven to 375 degrees with a rack in the center
In a large bowl, combine the peaches, granulated sugar, lemon juice, cornstarch and a pinch of salt. Stir to combine, transfer to an 8-by-8 inch baking dish and press down gently to compact the fruit in the dish.
In another bowl add the flour, light brown sugar, oats and ¼ teaspoon salt; stir to combine. Add the butter and use your fingers or a pastry blender to mash the butter into the flour mixture until evenly mixed—it forms clumps.
Sprinkle the clumped mixture evenly over the peaches, then bake the crisp until the topping is golden brown and the peach juices are bubbling, 45 to 50 minutes.
Serve at room temp (or warm if just made) with vanilla ice cream.

If you remember the (very) old song, What did Delaware?” sing it. If you don’t, here it is, sung by Perry Como:  www.youtube.com/watch?v=Udei5HzMnfM

 

 

 

 

 

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