In 1993, This Boy Was Born With Enough Skin For A Five-Year-Old. But Wait Till You See Him Today

Tomm Tennent was born in 1993 with an extremely rare condition that baffled doctors—he had excess skin, making him a medical enigma. His parents, Geoff and Debbie, were unsure whether to continue with the pregnancy when they first learned something was wrong. Geoff recalled, “We decided what’s meant to be is meant to be.”

Despite extensive testing, doctors couldn’t diagnose Tomm’s condition or offer treatment. At birth, Debbie was shocked, saying, “It was nice to pick him up and hug him, but my heart was racing.” Doctors eventually discovered Tomm had 100 times the normal amount of hyaluronic acid, similar to Shar Pei puppies. They hoped his skin would normalize as he grew.

As Tomm grew older, he faced challenges, especially at school where some kids teased him. However, Tomm stayed positive, saying, “They don’t really care how I look.” By 2003, he embraced his uniqueness, adding, “I see a kind, loving person when I look in the mirror.”

Now 28, Tomm is happily married and lives a content life in Australia. His outlook remains simple: “You make choices, and you don’t look back.” His story serves as an inspiration of resilience and self-acceptance.

Peach Cobbler

I have this recipe for Peach Cobbler from a wonderful Southern lady that I know. She has all the qualities you could imagine of a Southern belle: a big heart, an even greater laugh, an unquenchable love of life, and delectable food.

You’ll love how this recipe maximizes the peach flavor by making the syrup with genuine peach juices!

Cobbler with Peaches

A traditional American dish that satisfies all comfort food cravings is fruit cobbler. very in the Deep South, peach cobbler is very significant to many people.

Peach cobblers come in two primary varieties: one with a batter topping and another with a topping akin to an Aussie scone or American biscuit.

For my part, I like the second option more. It has a crumbly outside and a fluffy center, and the whole thing smells deliciously like cinnamon. The soft, luscious peaches underneath, floating in a not-too-sweet peach syrup, are the ideal complement to the topping!

What You Need to Make the Filling for Peach Cobblers

Let’s start by discussing the peach filling’s ingredients (hint: huge, luscious, ripe PEACHES are involved!):

They also work well if you want to use canned peaches (because sometimes you simply can’t wait for summer!). To adapt the recipe for canned peaches, simply refer to the recipe notes.

Components of the Topping for Peach Cobbler

Here are the ingredients you’ll need to make the peach cobbler’s top layer:

Recipe for Peach Cobbler

Using the peach juices to make the dish’s syrup is one unique feature of this peach cobbler. Although there are faster and easier recipes that omit this step, I promise the flavor is worth it!

It’s time to begin making the topping once the peaches are placed in the oven!

Place and Assemble

This Peach Cobbler’s topping is prepared similarly to that of Australian scones or American biscuits. This is because, at its core, it is the same thing!

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