Cupboard Peach Cobbler

My pal Andrea taught me this one. This one can be halved and made in an 8x8 or 9x9 pan instead.

Ingredients
2 c sugar
2 cans 14 oz peaches in heavy syrup
1 c all purpose flour
2 tsp baking power
3/4 c milk
6 tbsp butter
1 tsp cinnamon (optional)
1 tsp vanilla extract (optional)

Non-standard supplies
None

Instructions

1. Heat oven to 350
2. Put butter in pan then melt in warming oven 
3. Remove pan and swirl butter around covering bottom and half way up sides 
4. In a bowl, mix both cans of peaches and 1 c sugar until sugar dissolve 
5. In another bowl mix remaining ingredients 
6. Spread dough evenly into pan 
7. Spoon peaches and syrup onto dough distributing them evenly 
8. Bake for an hour, or until golden 
9. Allow to rest for 20 minutes to set before serving; great a la mode. 

How To: Meat Temperatures

You'll find all sorts of articles showing you what is "medium" versus "rare", or "cooked" versus "dangerous".  I find most of them to be too conservative. Remember, the meat continues to cook after you take it from the oven.  But resting meat is important.  Tent with foil if needed.  Resting allows for two things to happen -- 1) it keeps the meat cooking.  The bigger the piece, the better it retains heat.  2)  It retains some juices via reabsorption.

• Whole Chickens, when the breast is 150, it's done.  
• Chicken breast meat (boneless)  I cook to 145.   
• Pork I cook to 145.  I've never had trichinosis.
• For beef, I like my meat medium to medium rare.  Definitely pink, but warmed throughout.  If it's a steak or a roast, the meat is slightly thready.  135 and it's off the heat, to come to 145.

My idea of perfectly cooked: