Garden & Gun (June/July 2015)
What is it about foods cooked in cast-iron skillets that are so darn appealing to us?
"Cook it in a skillet" is as good advice as Put an Egg On It: It just makes everything better.
Or maybe that's just our Southern showing?
At any rate, Zach's mom was here a few days ago, and the three of us spent the weekend doing what we do best: eating and chatting and eating some more. We did a bit of cooking, too, including a meal that was topped off by this Skillet Blueberry Cobbler from Garden & Gun.