I haven’t asked them directly, but I think there’s a chance that my parents–and I say this with deep respect–don’t like peaches. Perhaps my memories are tainted by that fateful rhubarb incident, but I don’t know. Inundated as I’ve been lately with the juicy orbs, not one childhood image of a peach comes to mind. [...]
Read more...I adapted this recipe from the Stone Fruit Tea Cake recipe in Gourmet magazine (because raspberries make it taste better, and my name sounds yummier.) Ingredients– 2 cups diced and peeled peaches (about 2 large peaches) ½ cup raspberries 2 ¼ cups flour 1 teaspoon baking powder 1 teaspoon salt 1 cup sugar ¾ cup [...]
Read more...This salsa fresca is unbelievably good. This version is medium-mild, but you can always increase the number of jalepenos if you like it hot hot hot. The key here is using ultra-fresh ingredients. 2 c diced tomatoes 1/2 c diced yellow bell pepper 1 large diced, peeled peach 1/4 seeded and diced jalapeno (more or [...]
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