I am wasting a perfectly good day today. There are lots of things to do, but I surely don’t want to do any of them.

On Cobbler:

Kathy, we tried your cobbler recipe last night. It was good, but we decided we liked the first one better. There are two reasons for that, I think. First is that recipe #1 was created for fresh apricots. #2 is it didn’t use nearly as much sugar and butter, so there were less guilt spasms wracking our bods as we ate the entire thing.

If I make the first one again, I will probably double the dough part so it will cover most of the top, thus becoming more suitably fattening. It was divine and I had a hard time giving Bob his share. Don’t tell him that, k?

Here’s the original:

Fresh Apricot Cobbler

• 1/2 cup sugar (I use the organic cane kind but it tastes just the same)
• 1Tbsp cornstarch
• 4 cups fresh apricots (frozen would probably work, too)
• 2 Tbsp water
• 1 cup Bisquick baking mix
• 1/4 cup milk (I used whole because I had some left over from another recipe but non-fat would be just as good)
• 1/4 cup chopped nuts – I used walnuts – it was a good choice
• 1 Tbsp sugar
• 1 Tbsp. butter, melted

Mix 1/2 cup sugar and cornstarch in a 2 quart saucepan.
Stir in apricots and water.
Heat to boiling, stirring constantly.
Boil and stir one minute. Pour into ungreased 1 1/2 quart casserole.

Stir together remaining ingredients until a soft dough forms.
Drop dough by tablespoonsful onto hot apricot mixture. Bake at 425 degrees for 15 minutes or until golden brown. Serve with cream if desired, or a la mode if you’re feeling decadent.

Like I said, there wasn’t enough dough for my tastes, so I’ll make half again as much or possibly double it.  This was toe-curlingly good. I think I got the recipe from About.com, but not positive.