A plethora of peaches

July 12, 2016

Hard to get a pic before a serving disappears...

Hard to get a pic before a serving disappears…

If you ever wanted any proof that God has a sweet tooth, the astounding fruit this season ought to convince you.

Strawberries, which were pretty weak last year, made up for it in spades; some of the sweetest, prettiest berries I’ve seen in years. Blueberries, likewise, were plentiful and sweet, although it seemed the season was awfully short. Ditto raspberries. And I have already waxed rhapsodic about the blackberries.

I’m getting some exceptional canteloupe now, and I have a watermelon in my fridge I’ll cut sometime soon.

And for the last month, we’ve had peaches at the farmers market. We’re in peach country here, with sizeable orchards to the north and south of us. The cling peaches were first up, smaller, and something of a pain to separate from their pit, but awfully sweet and good. And last week, I found my first freestone peaches at the market.

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At last!

July 2, 2016

About damn time. Fresh veggies dinner.

About damn time. Fresh veggies dinner.

Had pork chops thawed. Didn’t cook ’em. Didn’t want ’em. Didn’t need ’em.

Because the above, you see is the first farmers market dinner of the season, two or three weeks late because today was the first day I’ve been able to GET to the farmers market since I’ve been hobbled by this damn ankle.

And tomatoes by God and me. Out of my very own, terribly grassed-over, garden. That was possibly the best tomato I ever ate in my life. Seriously. Perfection in a tomato.

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Trying a cobbler with a biscuit crust.

Trying a cobbler with a biscuit crust.

I have been released from some of my restrictions that had hampered my cooking activities. None of us here in the Mid-South, however, have been released from the sufferin’ heat that has clamped down on us like it’s making up for giving us an easy time last year.

In other words, Whooo, Lawdy, it’s HOT, folks!

Hot enough I don’t want to turn the stove on, much, although I am celebrating my semi-release from captivity with a blackberry cobbler that’s in the oven as we speak. Type. Whatever.

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Leftovers rule!

June 1, 2016

Yum. Yum on a plate. Make it soon. Leftovers worth having.

Yum. Yum on a plate. Make it soon. Leftovers worth having.

People. Make this salad. Make it as soon as you possibly can.

And then thank me.

Because this is one of the best quick little salads you can make when corn and tomatoes are in season, and it’s worth cooking extra ears of corn whenever you cook corn. And it’s relatively healthy for you. A serving has about 350 calories, but it makes a light meal, and it’s chock full of healthy Omega-Three fats.

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Summertime coffee

July 31, 2015

Straining cold-brewed coffee this morning.

Straining cold-brewed coffee this morning.

I’m on-again, off-again these days with coffee (surprisingly enough, for those who knew me when I knocked the stuff back steadily from 6 a.m. until midafternoon, the stronger the better).

Particularly, in the summertime, I just don’t drink as much coffee, especially at home. But as I’ve been doing my best to cut back on diet soft drinks, possibly my biggest vice, I find myself needing another source of caffeine. So when I saw a technique for iced coffee that looked easy enough, I figured I’d try it.

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Oh. Yeah. It rained all week. Lots. With thunder and lightning and wind and stuff.

I slept, mostly. Because it was that kind of weather. And watched college baseball and softball. And cooked, a little.

Memorial Day Concert. Perfect weather, good time.

Memorial Day Concert. Perfect weather, good time.

The Memorial Day concert was absolutely lovely. Small town America at its best, perfect weather, nice breeze, great dinner afterward if I DID cook it myownself. I only slightly charred one of the chicken quarters, not enough to harm it. With the potato salad and slaw and beans and strawberries for dessert, it was quite an excellent holiday meal.

Enjoying what will probably be the last of the strawberries this week; we might get one more week out of them, since it hasn’t been too hot. If I can grab one more weekend’s worth, I’ll get some extras and puree and freeze them. ¬†Good stuff later, in smoothies.

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Summer bounty: Crowder peas, slaw, capreses, SV pork loin. Marvelous!

It has, friends, been summer. More specifically, it has been summer in a home whose central air unit is undersized for the amount of square footage it is designed to serve. Which means it has been too freaking hot for cooking in the evenings, which is, y’know, when I can cook. So there have been a lot of salads, a lot of make-aheads, a few Crock-pot meals, and some take-out, at least until this last week, when it’s cooled off to the point I have turned the stove on briefly to cook a few things. Like fried okra. And purple hulled peas, and crowder peas, and squash, and eggplant, and such. Oh, and corn. We have corn. Dear Sweet Baby Jesus, we have corn, and I’ve eaten it half a dozen times already since I got the first corn maybe three weeks ago.

Will have corn tonight, as a matter of fact. With a slowly-grilled Boston butt, which is slowly grilling as we speak. And a tomato and cucumber salad, and some slaw, and maybe some baked beans. More on that later.

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