I’m back from a two week vacation to the Land of the Lost. It’s not a fantastic vacation destination and not one I actually CHOSE to go on, but a destination nonetheless.

I think the stars have been aligned funky or something lately because I can’t really put my finger on what my problem has been. I’m not depressed. I’m not sad. Just not my usual perky and peppy self. My motivation and my imagination are on hiatus and they didn’t ask my permission to leave. So I’ve just been feeling a little. . . lost. Void of any of the get-up-and-go that I usually have.

Mind you, it hasn’t kept me from the pool and the sunshine – usually my best medicine for when I feel blue, but even that hasn’t stirred any life into my mojo. I also cleaned my house to within an inch of its life top to bottom thinking that a fresh, clean start would get me excited. Nothing. (MY kids couldn’t even tell a difference in my house. How’s that for a kick?)

However, it hasn’t necessarily kept me from cooking. I just haven’t been as creative with it. I’ve got a jillion and two cookbooks and they’ve gone untouched now for weeks, thus relying on my old standard recipes. There’s nothing wrong with going back to the classics every now and then. Especially when they’re as tasty as my blueberry cobbler.

I got this recipe from a girlfriend (and upstairs neighbor) that I met while living in Japan 23 years ago, Winnie. (Winnie, if you’re out there, call me!) It’s so simple and so basic, but oh so delicious. Here’s what you need:

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2-2-2-2 Cobbler

2 cups self-rising flour
2 cups sugar
2 cups milk
2 sticks butter, melted
Fruit of choice (I chose blueberries)

Preheat oven to 350 degrees.

Mix flour, sugar, and milk. Blend in melted butter; mix well. Pour into greased 9 x 13 baking dish. Spread your fruit of choice over the top of your batter. Then sprinkle with a half of cup of sugar. Bake for 25 – 30 minutes, or until golden brown.

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It’s so easy and is always sure to be a crowd pleaser. You can easily cut this recipe in half and use a smaller baking pan. I put mine in a 9-inch round cake pan. So it’s not only easy, it’s flexible too.

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WARNING: If you bring vanilla ice cream to go on top of warm cobbler, eyeballs will roll back. Don’t be alarmed.

**I’ll tell you how I MET my friend, Winnie, later. YOU WON’T BELIEVE IT!**