Note to self: If it's one of those days when it's a struggle to have dinner on the table by 9pm (actual time of dinner? 8:37.), it's probably not a good idea to make the fan-fucking-tabulous looking blackberry cobbler that's on the cover of the Bon Appetit magazine that came today (no, it's not the one on that link. That's the July issue. How pedestrian. I've already made two dishes from the August issue. I'm an amazing time traveller.).
Especially after you realize that it's not just a cobbler, something you can throw together in about 10 minutes and bake for maybe 30. This is a Bon Appetit cobbler. None of that fruit and streusel stuff I'm used to - we're talking crust, streusel on top, and a mixture of berries, sour cream, half a dozen eggs, flour and sugar in the middle. It takes about 30 minutes to throw together and an hour and a half to bake. And then another half hour to set up.
So, at 11:30 tonight, I'll be sitting down with a delicious (hopefully, or someone at Conde Nast will personally have to explain it to me) slice of Skillet Blackberry Cobbler with a damn scoop of peach ice cream on the top.