Okay. That did not work at all. Not at ten, or fifteen, or thirty seconds. Could be my peaches. Could be my water. Could be the meteor shower we had this weekend. But the peach skins stayed firmly on the peaches. Maria and I peeled the boiled peaches with our serrated veggie peeler, and that was fine. I spilt the peaches, then sliced them thinly, then halved those slices. All of the five sliced peaches went into a bowl and we added a table spoon of flour and about 3/4 cup of sugar.
And at this point I was doing nothing whatsoever from the cookbook. I had a Trader Joe's pie crust defrosting, and my plan was to roll it as thin as possible, line my biggest baking pan, and then bake those peaches in the crust until it smelled good. And that is what I did. Is it a cobbler? A pie? A tart? A crisp? I dunno. But it is simple food.
Gosh. This isn't a recipe, and I can't exactly point you to a particular page in Alice Water's book, but this much I will say: Alice Water's cook book, The Art of Simple Food, inspires me to look around for the foods that are in season, and hopefully local, to enjoy cooking, to keep meals simple, and appreciate the food we cook. Her book, like any good cook book, is a guide, a launching point, and I appreciate the encouragement.