PEACH & APPLE PIE BARS.

Crust:

• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1/3 sugar
• 6 to 8 Tbsp ice water

I didn't really worry too much about the dough being "perfect". Just combine all of it until it sticks together. I actually froze this crust because I had made a pie for March 14th (Pi Day) and I had extra so I froze it. I just got it out the night before I made this.

You're going to want to grease the 9x13 cake pan and crumble the crust into bits and press it up the sides half way then press it all down on the bottom.

Filling:
6 ripe georgia peaches, peeled and chunked
5 apples (mine were about the 2-3" around so they were on the small side), peeled & chunked
1/2c brown sugar
1/2c sugar
1/2t nutmeg
1/2t cinnamon
2t vanilla
1c flour, I kind of guessed with it since I wasn't sure how much to put in. I made it so the peach juice thickened up a bit, a little runnier that pancake batter if that helps.

Mix everything together and pour over the crust.

Topping:
1/2 stick butter
1/2c brown sugar
1/2-3/4c oats

Mix all that up in the bowl you made the filling in, should be able to form into a ball  and just sprinkle all around the top, it'll spread a little.

Ok. Oven at 350F, bake for an hour. I checked it at 40min then let it go another 20 cause it was still jiggly.
I also let it sit for quite awhile when it was done so it firmed up and the topping crisped up.

THEY'RE DELICIOUS.

Polenta, Bacon, & A Poached Egg

This is amazing.

First**, Polenta:

2c water
1c cornmeal

1. Boil the water adding a little bit of salt.
2. Whisk in the cornmeal CONSTANTLY. Lumpy polenta SUCKS.
3. Cook for 5 minutes on a really really low heat. I had mine on medium for a few seconds and it was SPITTING and it burns you easily if it lands on you. Whisk the whole time.
4. Remove from heat, season with more salt, pepper, & 1-2T butter.
5. Put in a microwave safe bowl, cover it, and put it in the fridge until you need it.

**I made this in the morning so I wouldn't have to juggle so many pots/pans at supper time, you could also make this the night ahead.

Bacon. I make this when it's supper time if that's when you want to eat this, I made 2lbs because my husband wanted bacon sandwiches for supper.

Fry some up. However much you will want. I crumbled bacon on mine.


Toppings:

1 plum tomato, small dice, pulp removed.
1/4 small diced onion
2 cloves of garlic, minced

1.  I cut up the whole tomato, half will be cooked, half raw.
2. Dice the onion & mince the garlic.
3. I used a little bit bacon grease to caramelize the onion, garlic, & half the tomato.
4. Add a little sprinky dink of salt & pepper.
5. Cook until a nice brown color and set aside until we're ready for it.


Poached Egg:

Firstly, if you've never made a poached egg here is a great video by Alton Brown.

2 eggs.
3c water
1T vinegar

1. Bring the water to a simmer.**
2. Crack one egg into a small container
3. Add the vinegar to the water.
4. Use a spoon to get rid of the bubbles on the bottom. I have a flat surface stove and I had it at a 3, low and it was perfect.
5. Ok, you ready? I'm ready. Slowly place the first egg in the water. Crack the next egg and put it in the pan.
6. Set your timer for 5 minutes for a runny egg yolk.
7. Scoop the egg out and put it on your food. Since I was eating it right away I didn't see the need to dirty a towel or paper towel or make the edges clean, they did that by themselves.

**While the water was starting to simmer, I put the polenta in a bowl, added some butter and reheated it in the microwave for about 2 minutes. Don't be freaked out about the polenta being hard, it does that, it'll smooth out after you reheat it and stir it for a little bit. Now start the eggs so while the eggs cook you can assemble your dish.

I add my toppings to the polenta after it's heated, so the bacon, onion, garlic, and all the tomatoes. Add the eggs on top and walla!

Polenta, Bacon, & A Poached Egg.

I'm sorry for the crappy photos. I broke up everything and stirred it all together, the egg yolk acted like a sauce and it was perfect.