I wish I could say that fall is in full swing here, with the trees changing colors, cool crispness in the air and pumpkin spiced everything all around. We've got the pumpkin spiced things...and that's about it. Our summer months really hit us around August-October, so unfortunately we Mains are right in the midst of two lovely heat waves. So here we are walking around in tank tops and shorts, sweating to death in blazing desert heat with pumpkins all over and apple cinnamon/pumpkin spice smelling things in all the stores. It's quite the juxtaposition!
We just ended our first wave (which was a bruiser!). So glad about that one. We ended up having to hibernate in our room (all of us- kitties included), door shut, with the little window AC blasting for ours on end. Our room was amazing. Goodness gracious though, if you had to leave the room to go potty (which I did numerous times)- it literally felt like you had stepped into a low roaring oven. Nothing like having an oven for your living room. But alas after a week, we finally hit a little cool pocket! 3 or 4 days of temps in the 70's versus the 90's/100's. Score to the max. We actually slept under our sheet last night and WITHOUT the fan or AC on! It felt SOOOOO good!
That being said, I'm taking full advantage of this break in the heat with a fall inspired dish- chicken cobbler. IT WILL BE FALL, DARNIT! It's kind of like a pot pie, but with a savory cheesy dill cobbler topping rather than the normal pie crust we're all used to. Then because I can't leave well enough alone, I made it gluten free and butter free. Because, why not? Feel free to use butter if that's more your thing.