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The Hungry Bookworm

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short story

The Secret Lives of Church Ladies + Peach Cobbler

March 13, 2021 by Megan 1 Comment

It’s well-documented over my years blogging here that short stories aren’t for me… usually. In fact, I can count on one hand the number of short story collections I’ve truly enjoyed. That being said, Deesha Philyaw’s The Secret Lives of Church Ladies is one such collection. And I didn’t just like it — I loved it. It was my first 5-star read of the year and my first 5-star short story collection ever. 

The Secret Lives of Church Ladies by Deesha Philyaw
Available on Bookshop.org and Amazon

It’s a slim volume, so I expected to get through it quickly but it ended up going even faster than I thought — I finished it the same day I started. I couldn’t put it down, which is unusual for me with a short story collection since it has several natural "take a break" points. The stories in Church Ladies focus on Black women and their varied relationships. They are told with insight and nuance, each word chosen with precision. Each story quickly drew me in, kept me engaged and then ended without leaving me wanting. 

The best part of this collection is that there was a clear food tie-in, which meant I got to write a review-recipe pairing for it! That food? Peach cobbler. There is, in fact, a story titled for the dessert in which it plays a feature role, and it’s mentioned in at least one other story too. It was possibly my favorite story, though I loved so many of them, it’s hard to pick a true favorite. 

Anyway, "Peach Cobbler" starts as such: 

My mother’s peach cobbler was so good it made God himself cheat on his wife. 

The main character watches her mother making the cobbler covertly, longing "to perfect the sweetness and textures" of her mother’s recipe. She also describes eating it:

I grabbed a handful of the cobbler and shoved it all in my mouth at once. The sugary juice dribbled over the corner of my mouth down to my chin as I chewed. I savored the peaches and the soft bits of crust soaked through with the syrup. 

Now, if that doesn’t make you want to gobble down your own peach cobbler, I don’t know what will. But I absolutely had to have some. I googled around to see if Philyaw herself shared a recipe somewhere, since she wrote about the "best cobbler in the world" with some authority, but I couldn’t find one. So, I settled for a Southern peach cobbler recipe that the creator says she spent an entire summer perfecting. 

I can’t help but agree that it is very delicious, even though I had to use canned peaches because fresh aren’t in season right now. (In the story, the mother uses fresh, except when not in season and is described as taking great care to drain the canned peaches, so I felt okay doing the same. But I can’t wait to try making it with fresh fruit this summer!)

As I mentioned before, I started with canned peaches. I used 5 cans, or what ended up being just over 6 cups. I drained 3 of the cans and used the juice from the other two, as the recipe creator recommended using about half the juice when using canned peaches. I cut them into bite-size chunks, except when the slices were already small or thin.

I tossed them with lemon juice, white and brown sugars, cinnamon, nutmeg and cornstarch. Then, I poured them into a 9x13 glass baking dish. 

Peaches for cobbler

I baked the peaches for 10 minutes in a 425-degree oven. Meanwhile, I made the topping. 

I grated cold butter using my food processor.

Grated Butter

Then I combined the dry ingredients — flour, white and brown sugars again, salt and baking powder. To them, I added the grated butter and then a half cup of boiling water, stirring it all together until just combined. 

Crust topping for cobbler

I used a small spoon to drop the crust in dollops onto the peaches. 

Crust on unbaked cobbler

I sprinkled the whole thing with cinnamon sugar and then slipped the dish back into the oven to bake for just under a half hour, until the crust was baked through and golden. 

Peach Cobbler

It was a mouthwatering pairing for The Secret Lives of Church Ladies — one that I will absolutely be making again.

Peach Cobbler inspired by The Secret Lives of Church Ladies
Peach Cobbler Piece
Print Recipe

Peach Cobbler

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: Southern
Servings: 8

Ingredients

Peach Filling

  • 8 medium-size fresh peaches* (about 9-10 cups) sliced into thin wedges or bite size chunks
  • 1 teaspoon fresh lemon juice
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 teaspoons arrowroot or cornstarch

Crust Topping

  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 12 tablespoons butter chilled and grated
  • 1/2 cup boiling water

Cinnamon Sugar Topping

  • 1/3 cup white sugar
  • 2 teaspoons cinnamon

Instructions

  • Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven, as the cobbler may overflow. The baking pan will catch the drips and prevent a mess in the oven.
  • In a large bowl, combine the peaches and the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9x13 baking dish.
  • Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
  • Remove the peaches from the oven and drop the topping over them in spoonfuls. Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!

Notes

From: Barefeet in the Kitchen
*If using canned peaches, use about 5 cans, or 6-7 cups. Drain about half of the juice (or 3 out of 5 cans worth). 
Use a cheese grater or grating attachment in a food processor to cut the butter in quickly.

This post contains affiliate links. This does not increase the price you pay, but I may receive a small commission for any products you choose to buy. Purchases made through affiliate links help to cover my blogging costs. Thank you for helping to support The Hungry Bookworm! Full disclosure here.

Filed Under: book review, recipe Tagged With: baking, dessert, easy prep, favorites, fiction, fruit, short story

Show Us Your Books Reading Recap — What I Read in February

March 9, 2021 by Megan 6 Comments

I’m shocked to report that I’ve already read 20 books this year! At this rate, I should probably up my 2021 reading goal, but I’m kind of loving that it can give me the luxury of finally checking out some of those reallllllly long books that have been sitting on my TBR forever — so for now I’m leaving it. This last month also gave me my first AND second 5-star reads of the year, which is awesome. Let’s dive into what I read and see if there’s any you’d like to check out.

[Read more...] about Show Us Your Books Reading Recap — What I Read in February

Filed Under: book review, of interest Tagged With: book club, book list, fiction, historical fiction, memoir, mini review, science fiction, short story, show us your books

Show Us Your Books Reading Recap — What I Read in December

January 12, 2021 by Megan 10 Comments

I had a really good reading month, one of my best in a long time! Most of my reads were shorter or easy or unputdownable (or some combination of all three!), which definitely helped.

[Read more...] about Show Us Your Books Reading Recap — What I Read in December

Filed Under: book review, of interest Tagged With: book club, book list, fiction, historical fiction, mini review, nonfiction, short story, show us your books

My True Love Gave to Me + Chex Mix

December 19, 2017 by Megan 1 Comment

It's the most wonderful time of the year! With Christmas and New Years just around the corner, if you're looking for that special holiday-themed book, I recommend seeking out the YA short story collection My True Love Gave to Me. I don’t often read short stories (I’m not sure why), but this was exactly what I was looking for. It was quick with a wide range of stories, perfect to put me in a holiday mood.

I didn’t love every story in the collection but there were several that made picking this book up worth it. The first one I enjoyed was “Angels in the Snow” by Matt de la Peña which follows Shy, who’s at NYU on scholarship and cat-sitting for a professor because he can’t afford to go home for Christmas. A blizzard strands him in the apartment building with a neighbor, Haley, and the story can’t help but turn romantic. Still, it remains realistic and ends up being heartwarming. I also liked Jenny Han’s “Polaris is Where You’ll Find Me” about Santa’s adopted daughter, a human living among the elves. It was like the beginnings of a less goofy version of Elf, had we hung out with Buddy the Elf as a teenager.

“It’s a Yuletide Miracle, Charlie Brown” by Stephanie Perkins was probably my favorite. Marigold Moon lives across the street from a Christmas tree lot and it’s there that she heard the perfect voice for a video she’s producing; it happens to belong to a boy named North. In trying to get him to agree to narrate her video, Marigold walks away with a Christmas tree and ends the night a lot more hopeful than she started it.

Gayle Forman’s “What the Hell Have You Done, Sophie Roth?” was also charming. Sophie is stuck alone at a school where no one else is celebrating the last day of Hanukkah. As she tries to fit in, she stumbles into fellow outcast Russell and they embark on a memorable evening together. The surprisingly titled “Beer Buckets and Baby Jesus” by Myra McEntire reminded me a bit of one of my favorite novels, A Walk to Remember. Bad boy Vaughn’s antics land him a job helping out with the church nativity play, whether he wants to or not. He brings a unique point of view to the task, something both the pastor and his daughter are thankful for. Though both of these were a bit cliche, the combination of a little romance alongside a little something deeper made them satisfying reads.

Lastly, “Welcome to Christmas, CA” by Kiersten White about a Californian town that takes the meaning of its name to a whole other level. The story’s originality was an unexpected breath of fresh air in this collection. A diner in the middle-of-nowhere isn’t the most likely setting for a holiday story, but White managed to infuse it with plenty of holiday spirit and it definitely left me feeling Christmas-y!

I didn’t make a recipe today but wanted instead to share a recipe my mom’s been making for years. She makes it every year around Christmas, often giving it as an extra gift to friends and family. It always tastes delicious when you want a snack on New Years Eve, if it lasts that long. I thought it would work well with this short story collection because it’s mentioned on literally the first page in the first story:

Now, no offense, to Alicia’s mom - who I’m sure makes a fine Chex Mix (certainly better than the store bought bagged stuff) - but I like to think my mom makes the best Chex Mix. My mom claims her recipe is straight from Chex cereal itself, but when I tried looking it up, I couldn’t find one that matched exactly.

So, without further ado, here is my mom’s version of Chex Mix… the actual best Chex Mix.

Chex Party Mix

  • Servings: 20 (½ cup servings)
  • Time: 1 hour, 15 minutes
  • Print

Ingredients

  • ½ cup (1 stick) butter
  • 1¼ teaspoon seasoned salt
  • 4½ teaspoons Worcestershire sauce
  • 2⅔ cups corn Chex
  • 2⅔ cups wheat Chex
  • 2⅔ cups rice Chex
  • 1 cup salted mixed nuts
  • 1 cup pretzel rods

Directions

  1. Preheat oven to 250 degrees F. Heat butter in large shallow roasting pan in oven until melted (or melt in microwave and add to pan). Remove.
  2. Add seasoned salt and Worcestershire sauce to butter and stir. Add cereal and nuts. Mix gently until all pieces are coated.
  3. Heat in oven for 1 hour, stirring every 15 minutes.
  4. Spread on absorbent paper towels to cool. Once cooled, store in airtight containers.


From: Mom’s recipe, based on Chex Mix Original Recipe

Notes: You can use whichever combination of Chex “flavors” (or Crispix or similar cereal) you prefer, as long as they add up to 8 cups. You can also reduce Chex by 1 cup and add in 1 cup of Cheerios instead if desired.


This post contains affiliate links. Full disclosure here.

Filed Under: book review, recipe Tagged With: celebration, fiction, holiday, mini review, short story, snack, young adult

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The Hungry Bookworm brings together literature and food. Megan has an insatiable appetite for both.

As C.S. Lewis said, “Eating and reading are two pleasures that combine admirably.” Enjoy!

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