Our peach tree is in full blossom right now, letting us know Spring is on its way. More than once I’ve contemplated removing the tree, but each year the fruit seems to be a little bit better. The tree itself is tall and ragged looking. Prior homeowners butchered into a scruffy trunk with two straggly branches, one that goes straight up and another than droops down. It is the ‘Charlie Brown tree’ of peach trees.
Last year, we had our most productive peach season. I froze about 10 quarts, we ate quite a few fresh, and many at the highest tip of the tree were left for the birds. It’s amazing how dense the blossoms are and nearly every one will yield a big juicy peach.
I took the photos last night before the sun set. Joe worked late and I avoided making a real dinner, hence no recipe today, folks. I experimented on another use for condensed milk, something bubbly and gooey. The recipe is far from ready, and although it looks a brown, mushy and boring, it tasted extremely good. It’s basically an apple crisp utilizing lots of condensed milk
Unfortunately, my blog post for today is boring, mostly because I’m busy with work. I’ve yet to find time to buy groceries, so we’re at that part of the week where I am forced to become much more creative with our meals. I’m down to bok choy, onions, and carrots — and have lots of pasta and rice. I’ve been craving beans and pasta together, but avoided it so far because it sounded so heavy. But, didn’t Giada make something with beans and pasta together? I trust anything she does.
Hmmm, I’m considering cannellini beans, penne, tomatoes, lots of garlic, a squirt of lemon or balsamic, olive oil … not too juicey, more thick and dry. I might have a few sprigs of fresh thyme, rosemary or sage. Ok, I think that’s the menu for tonight … assuming I step away from the computer.
What is everyone else making for dinner?
Before heading to the kitchen, I should mention that Jenn of The Leftover Queen posted the results of her monthly Royal Foodie Joust and as suspected, I did not win. *sigh* I’ll get over the loss and try again next month. Lots of creative food came out of the event though — go check them out!
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My parents had a peach tree in their little tiny garden in their house in Mexico City (I think the tree is still there) and each year I harvested the peaches. We also had a fig tree so that was a lot of fun.
Speaking about sinful dishes… apple crisp with lots of condensed milk. Yummy!
Peaches are so fragrant…I’ll eat them in just about everything. Btw, I also hate deciding what to cook when it gets down to the last few ingredients. Pasta and beans were made for each other..just like Ridge and Brooke…LOL
Look at you with the nature photography! Facing our house is a chemical factory or some warehouse. Really ugly and miserable. (You know, a Charlie Brown tree can also be the name of a tree that swallows up all the kites…)
I am looking forward to the consecutive posts of peach jam, peaches in syrup, and peach sashimi. :D No, really. I love ‘em. I’ve only ever had a canned one, though, which I know is like an outrage. I mean, if I love a CANNED peach, then…
Third place among a lot of entries is nothing to scoff at, Allen… And I’m kind of honored that it was the adobo post :)
I made a lima bean and angelhair pasta not long ago. It was just okay for me, but I have a friend who keeps reminding me to make her some. You can also make a pasta and bean soup. I hear temp low is 9°C. That’s unbelievably cold for me! Coldest I’ve experienced is probably 12° when we went hiking and camping for our fern taxonomy class (oh, that sounds SO geeky), but we thought it was colder because of the night wind beating down our tent.