nothavanas: (Default)
I very nearly just ate them. But instead I made some TJ's quick-cooking steel cut oats and added the peaches and some brown sugar. Tasty breakfasts.

Although the quick-cooking oats aren't as good, texturewise, as the regular ones. They were just all I could find that day.

Pie!

Feb. 18th, 2009 09:58 am
nothavanas: (Default)
Winter Peach Pie, from the 1997 Joy of Cooking, page 87X

Their Flaky Pastry Crust recipe was easy easy easy to handle, much less crackly then the Better Homes and Gardens recipe I usually use. I added less water than they called for; that's an Alton Brown suggestion. I may switch to this one all the time, as the texture was beautiful and flaky. It uses shortening, so there's not much flavor to it, but it's still excellent.
The filling is all spicy and peachy and delicious. I used 1 and a third or so jars of TJ's peach halves in white grape juice to make the three cups. Both jars would have filled the pie dish better, so I might just round up everything else next time. (Although the spices kind of dominated the peach flavor, so maybe just increase the juice and the starch.) I have an extra-large 9.5 inch glass pie dish, and most recipes call for a 9 inch pan. Now, I have peach halves to eat. This calls for vanilla ice cream, I think. I went with cornstarch as a thickener, because what else do I do with it? (Not oobleck.)
nothavanas: (Default)
A peach from Sunday's market, halved, pitted, and broiled in the toaster oven until warm and juicy and melty. It was amazingly delicious and sweet and fantastic.
And in about 45 minutes I'm going to snag a free bagel and toast that too. Mmmmmm.

Update: delicious crispy browned cinnamon-raisin bagel. I like this toaster oven concept.

Market/Yum

Aug. 26th, 2008 07:41 am
nothavanas: (Default)
Giant peaches at the prime of ripeness, soft enough to melt off the fruit into your mouth and juicy enough to mandate a napkin. Or a lot of hand licking.

Also hazelnut cream chaiwalla from Trabant. That makes for a lovely morning.

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