You should be with me on Saturday nights after mass. I go to dinner with the old geezers. They called themselves that, I didn’t.

I wonder what you would call a group of women besides a group. A gaggle, a bunch or a herd?

Anyway, I enjoy the evening with these fine gentlemen. They let me be a spoiled brat. If they want to go somewhere I don’t want to go they let me pick the place. We’ll soon see if they get tired of giving in to me when they tell me to just go home if I don’t want to go where they want to go. And I will; no hard feelings either. But they will pay for it.

Hey Gin,

I haven’t heard from you for a while, since you couldn’t have lunch because of housework. Right now I am beginning to have cabin fever.

All that rain put the San Bernard in major flood stage and water is over FM 2918 and am a little afraid of venturing out. But I’ve been reading The Facts online because it’s been three days since our carrier could get down our road with our morning paper and I see where one of the stores is advertising Georgia peaches and there is also a classified ad for local peaches in the back.

Eastern peaches are so much better than those from California, yum. This is my favorite time of year for fruits, peaches, cherries and blackberries. I like making peach fried pies and sometimes I mix those three fruits.

I have had a lot of comments on the attached recipe. I think it is the dough that makes the difference. The only problem with these fried pies is they don’t last too long. You turn your back and they just walk off, leaving a trail of tell-tale powdered sugar.

Oh, and when I mix the fruits, I still use the same spices as for the peach fried pies. Sometimes I make the pies smaller than it calls for so I have more. Summer is here and these pies kind of scream summer to me.

(Gin here: Almost 100 degrees and 99 percent humidity screams summer to me, Jan).

Hope you and your readers like this as much as my family and friends do. And Gin, we still need to do lunch. But the river needs to go down first. Here it is.


Ouisie’s Peach Fried Pies

From Jonathon Dixxon, Ouisies’s Pastry Chef


Filling: 2 pounds fresh peaches

2 tablespoons brown sugar

1 teaspoon vanilla

1 teaspoon almond extract

1/8 teaspoon nutmeg

1 pinch of salt

Pastry: 2 cups all-purpose flour

2 tablespoons sugar

1 teaspoon salt

1/2 cup Crisco shortening

1/2 cup ice water


Heat 2 to 3 inches canola in deep fryer or saucepan to 365 degrees. For filling, combine sliced peaches, sugar, spices, extracts and salt in a medium bowl.

Prepare pastry dough, chill 30 minutes. Divide dough in half. Roll out each half; cut six circles (three from each half of dough), each 5 1/4 inches in diameter.

Place several sliced peaches on each dough circle. Moisten edges with water, fold in half over filling. Seal with fork. Fry a few at a time three minutes or until golden brown. Turn once. Remove with slotted spoon; drain on paper towels. Serve warm, dusted with confectioner’s sugar. This is also great with ice cream or whipped topping. Makes six pies.


Six of these wouldn’t even make a dent in the amount of fried peach pies I would like. This recipe sounds a lot like the ones my mother used to make. And of course believe it or not I used to make my share of fried pies for my growing family.

See I can cook, I just choose not to. It’s too blame hot in your favorite time of year. It’s also mine until I get too hot, then I like winter the best.

Let me see, you said I didn’t go to lunch because of housework. I swear Jan, I wouldn’t let cleaning the house top going to lunch with you. Maybe it was because I was here with the new ladies who clean my house.

n n n

I received an email from our Katie Leithead. Seems she’s been in New Orleans cooking with her and Buzzy’s grandkids.

I don’t have room for the note and the recipe. But you will love it. She’s making memories with those grandkids. Gosh, it seems like just last year we were getting acquainted. No sign of grandkids at that point. Now she’s got them cooking.

Man, I’m gonna find myself sliding down that back side of middle age soon.

If you have recipes or tips to share, or a request, send to Conversations with Gin, P.O. Box 334, Clute TX 77531 or email

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