delayed peach recipe
This recipe was supposed to post last week two days after the Peach and Pluot Caprese Salad recipe. I thought I had it correctly scheduled in the queue but turns out I dated it for 2020. Oops!
Oh well, although the peaches from my tree are long gone, at least there are still peaches in the markets. You’ll notice in the photos that I was using very small peaches that were just cut in half and pitted. That is what my tree produced this year. I’ve written the recipe to reflect using regular size peaches and cutting each into 8 wedges.
TIP: You have probably noticed that when you are reading a recipe, it often states to cut an ingredient into 1-inch, 2-inch, or some other size pieces. Maybe you get out a ruler or maybe you just guess. I have another way for you to do it and get the correct size without fishing around for a ruler. I use my finger as a measurement tool. For instance, for this recipe, the onions are cut into 2-inch pieces. I know that the length of my pinky is 2-inches. So I use it as a marker to cut the first piece and then use that piece as a guide to just the rest. Yep, it’s as easy as that.
[Read more →]July 18, 2019 2 Comments
TV hacks, tips, etc.
My dear friend, Tram Mai, morning anchor on 12News, and I have filmed several little segments for her morning show recently. The first one aired yesterday.
Tram sent me a LINK. This one is all about how to easily peel soft fruits.
Future clips include proper table setting, how to grill pizza, a homemade all-purpose cleaning solution, packing hacks, and more.
Thank you for all the sweet birthday wishes yesterday! I want to tell you that I kept my word and didn’t complain about the heat for the rest of the day yesterday … but today is a new day and the photo below says it all!
October 28, 2016 3 Comments
“Fresh Fruit Week” – Day 1
I have a peach tree in my backyard and boy do I love it! So much so, that I’ll be using the ripe juicy peaches and other fresh summer fruits in every recipe for the rest of the week. I really have no choice. The season is fast and furious and it’s a “use it or lose it” situation.
The peach tree I have now is a sweet little dwarf tree.
But back when we bought the house in 1999, I planted a full-size peach tree, and was that ever a mistake!
By May 2003, the tree got so big and produced so much fruit that I could not keep up.
The previous three photos were taken at a “Peach Pickin’ Dinner” where I begged my friends to come over and help me pick and eat peaches. We picked enough peaches to cover the entire kitchen island, and those were just the ones that were ripe that night!
By 2005, the tree could not keep up either.
It produced so many peaches that the limbs broke under the weight of the fruit.
A couple of years later, we remodeled the entire backyard, so the damaged and the sad big peach tree was out and the dwarf peach was in.
The dwarf is in the same place and it must be the perfect local for such a tree because it produces like crazy too.
Thankfully, not a kitchen island full of peaches, but a cutting board full every few days of the short season. Much more manageable!
May 31, 2016 2 Comments
Stone Fruit finale
This is the fifth and final post of “Stone Fruit” Week.
How cute are those cookie letters!?! I found them at Trader Joe’s and could not resist.
This is the perfect recipe to finish the week on. It is colorful, fruity, a little decadent, and so wonderfully summery!
I strolled through Trader Joe’s for inspiration. I had the fruit and prosciutto at home and knew those would be part of whatever dish I came up with. Then I spotted the burrata and the rest of it quickly fell into place.
Burrata is a fresh Italian cheese, made from mozzarella and fresh cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it a luscious glorious creamy texture. The name “burrata” means “buttered” in Italian.
One component that is not essential, but really puts this salad over the top is Vanilla Bean Olive Oil from the Queen Creek Olive Mill. The Mill is having a summer special right now, buy 2 – get 1 free. I don’t know how long it lasts, so if you’re interested – act quickly. If not, high-quality fruity olive oil will work just fine for this recipe.
August 2, 2013 6 Comments
peach pie
Photo credit: Diane Larimore Garcher (swiped by me from Facebook)
These are peaches from my cousin, Diane’s, two trees. Earlier this summer, my dad went up to Prescott Valley to visit Diane and she sent a bunch of peaches home with him. This all occurred back in mid-August while I was in Alaska.
Upon our return to Arizona, my sister, Sloane, picked us up from the airport. As we were driving home, my dad called Sloane’s cell to see if “we’d made it.” I was assuring him, that indeed we did, when he said, “Hey, what are you doing tomorrow? I’ve got a bunch of peaches from Diane – how about I bring them over and we can peel them.”
WHAT?! I’ve been out of town for two weeks. I landed a mere 25 minutes ago. The day is gone, it is dark outside. I spent the last 10 hours sitting on shuttles, stuck in an airport, languishing on an overbooked airplane, and standing at a carousel waiting for luggage (I know that word “carousel” sounds like such FUN. It is not!) And my dad honestly thinks I may actually want to just hang out and peel peaches with him in a few hours!
Yeah, thanks. But, no, not so much!
Although clearly disappointed with my obvious lack of enthusiasm – my dad peeled the peaches himself, packaged and froze them, and then brought them to my house later in the week. Upon their delivery, he said, “Maybe one of these days, you could make me a peach pie with these.”
Wow, parents really never lose the knack. They know exactly how to lay on the guilt, don’t they?
Anyhow, yes, I made the pie and we all thoroughly enjoyed it. Thank you, Dad. And, thank you, Diane, for the luscious peaches – they were divine! xoxo
September 29, 2012 1 Comment