that’s peachy!

We had such a slow start to summer in the Northwest. According to a local farmer, our peach season lasted exactly one week in Oregon. I must have blinked. I needed one more peach fling this year, (I had my first fix earlier this summer in Georgia.) I broke down and bought fresh Washington peaches at a local fruit stand. They're a bit of a disappointment. What's the best thing to do with peaches not quite up to par? You make recipes that include peaches, but avoid giving them the lead part. They become more of a supporting actress to all the other ingredients.



Peach Bread Pudding with Caramel Sauce

To make this you'll need: 3-4 ripe peaches (2 cups), eggs, sweetened condensed milk, hot water, vanilla, unsalted butter, cinnamon, one loaf of rustic bread.



Just ignore the corn syrup in this photo for now. You'll need that later for the sauce though.

Slice peaches in half, remove peel and pit. Measure out approximately two cups.



Place peach halves in a bowl.



Mash them. They don't need to be pureed smooth, let them be chunky.



Meanwhile, in a separate bowl, pour one 14 oz. can of sweetened condensed milk. Yum!



Crack three eggs into the bowl with the milk.



Mix it up.



Add 1/4 cup of unsalted butter.



Add 1 1/4 cups hot water.



Add one teaspoon of ground cinnamon.



Add one teaspoon of vanilla.



Pour in the mashed peaches and mix that all up good.



Grab a loaf of rustic bread and rip it up into smallish pieces.



Keep ripping until you have four cups of bread chunks.



Put the bread pieces into the mixture and stir until the bread is saturated with liquid.



Spray a 9x13" baking dish with cooking spray and pour the mixture into it.



Bake in a preheated 350 degree oven for one hour and ten minutes.

While the bread pudding is baking, make the sauce.

Caramel Sauce

You'll need: brown sugar, unsalted butter, light corn syrup, rum.



In a small saucepan, combine 1/2 cup brown sugar, 2 Tablespoons light corn syrup, 1 Tablespoon rum, and 1/2 cup butter.



Bring to a boil and simmer for 3-4 minutes or until it's slightly thicker. Let it cool a little.



Remove the bread pudding from the oven and inhale deeply through your nostrils over the top of it.



Serve warm with warm caramel sauce poured over and top it with a dollop of whipped cream or a scoop or two of ice cream.



A few fun peach facts:

• The peach originated in China and has special significance in Chinese culture. It has mystical attributes, and supposedly brings luck, abundance and protection.

• The peach tree is considered to be the tree of life and its fruit is the symbol of immortality and unity. Peach blossoms are frequently carried by Chinese brides.

• The term, “you’re a real peach” originated from the tradition of giving a peach to someone you liked.

Here's the recipe in its entirety...


Peach Bread Pudding with Caramel Sauce
PRINTABLE RECIPE
Serves 10


Ingredients

2 cups fresh peaches, peeled, pitted and halved
1 (14 oz.) can sweetened condensed milk
3 eggs
1 1/4 cups hot water
1/4 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups rustic bread torn into small pieces

Caramel Sauce

1/2 cup brown sugar
1/2 cup unsalted butter
2 Tablespoons light corn syrup
1 Tablespoon rum

Directions

Preheat oven to 325 degrees F. Grease a 9x13 inch baking dish.

Chop the peaches and lightly mash them into a mixing bowl. Combine the sweetened condensed milk and eggs. Mix. Stir in the butter, cinnamon and vanilla. Add mashed peaches and mix. Add the bread chunks into the mixture and stir until the bread is completely moistened. Pour the pudding into the baking dish.

Bake about 1 hour and 10 minutes.

While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup and run into a small saucepan. Bring to a boil over medium heat and simmer for 3-4 minutes or until the mixture is slightly thickened.

Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Store leftovers covered in the refrigerator.

I hope you have a peachy day!

room redo, part two

It's been a busy few weeks. Days have been filled with reorganizing, preparing for school, completing work projects, and soaking up the last days of summer fun (swimming, hanging out with friends, evening hikes). We did make some progress on Iz's bedroom, closet, study area and playroom before the hot weather hit. There's still several details to finish, but she now has a space in which to plow through all that high school homework. Yep, I said high school! I am now officially the parent of a high-schooler!

This is how the bedroom looked...



It's really cute, but Isabel wanted something more mature and sophisticated.

We started with a new wall color.



After trying several swatches... (yes, including pink)

...we settled on a pale blue color. This is a Ralph Lauren paint.



Before...



After...





We replaced the twin bed with a full-sized antique iron one. After looking at every duvet cover from here to Connecticut, Isabel found one she approved of.

A small room is adjacent to Iz's bedroom. We've always referred to as the playroom. In the past few years, it's become more like a storage room. It's a funky shape with low ceilings and very little space for standing. While shopping at Ikea, Iz spotted a very low couch and immediately became very excited about turning this weirdly shaped space into a cozy lounge. A space to kick back, alone or with friends. So voila!

Before (playroom) ...



After (lounge) ...



Here's her new study area...



We're also working on making the walk-in closet more organized. Truckloads of junk were removed from the closet. The wooden boxes on the left are empty!



We found these nifty hooks for hanging scarves and such at Ikea that fold up when not in use.



Hmmmmm... this makeover has made that carpet look even more dingy. I'm sure it will be covered with clothes before long, so no need to replace that now.

I need a nap!

summer fare

If I had to choose one favorite summer meal, it would be basil pesto and caprese salad. Simple. Easy. Uses several fresh ingredients from the garden. It makes me happy.



Caprese Salad

Pour 2-3 Tablespoons of good balsamic vinegar into a bowl
Add fresh mozzarella medallions and halved cherry tomatoes
Mix well
Top with fresh shredded basil leaves
Drizzle with good olive oil





Fresh Basil Pesto
PRINTABLE RECIPE

Place the following ingredients into a food processor:

2 cups fresh basil leaves
3 cloves garlic, peeled
1/4 cup pine nuts
3/4 cup parmesan cheese
1/4 cup good olive oil

Mix until pureed and smooth

Add the above mixture to one package (16 oz.) of prepared pasta (I like linguine). Pass freshly grated parmesan at the table. You may want to add a little salt too.

I served this with a green salad, because I can't get enough of the fresh greens right now. The caprese can be served on the side with the green salad and the balsamic sauce can be drizzled onto the greens in place of dressing, so you don't add a foreign flavor to this delicious mix.

A freshly baked, warm baguette goes well with this too.

Enjoy with a glass (or two or three) of red wine on one of these warm summer evenings.

peach pie

My teen starts high school in a few weeks. I'm not really sure how that can be possible. I want to help her start out the year with a system for keeping assignments and projects organized in one general area.

Here's an interesting fact: In the last 30 years, the size of the average American house has doubled, but the size of the average American family has halved. It's not that we don't have enough space; we have too much crap.

I tend to hyperventilate when there's too much clutter surrounding me, and trying to change my daughter's innate messy behavior creates friction between us. So, I've hired a professional organizer.

Ruth arrives tomorrow! Some preliminary purging was necessary prior to her arrival. I've completely cleaned out my very messy office closet (that's the catch-all spot to keep my space neat... you know, out of sight, out of mind), emptied out a small desk, and reorganized furniture to make room for a small photo studio. “What does your office being neat and organized have to do with your daughter's study space?” you ask.

All this purging motivated my daughter to do the same. Copious toys, clothes, shoes, junk were discarded or put in large plastic garbage bags for a garage sale. She refused my help. Yeah!

I grabbed this opportunity to do a little baking and photography in my new mini-photo studio space.



Looking forward to a late peach crop! and a visit from Ruth!

i scream, you scream...

...for cinnamon ice cream.



Although we all thought it had been canceled this year, summer FINALLY arrived in Portland. What took you so long? Huh? Huh?

August 6... counting the weeks until school starts. Some days it's with anticipation of new projects. Some days it's with dread of rising early, juggling a crazy busy schedule again.

Most days I'm feeling like we still need to celebrate what's here and now. And what's here and now are the warm, long days of summer. Camping, barbecuing, swimming, bike riding, hiking, iced coffees, churning homemade ice cream.

Just in case you need more motivation to make this delicious ice cream, here are several benefits to ingesting cinnamon:

• Studies have shown that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol.

• Several studies suggest that cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes.

• In some studies, cinnamon has shown an amazing ability to stop medication-resistant yeast infections.

• In a study published by researchers at the U.S. Department of Agriculture in Maryland, cinnamon reduced the proliferation of leukemia and lymphoma cancer cells.

• It has an anti-clotting effect on the blood.

• In a study at Copenhagen University, patients given half a teaspoon of cinnamon powder combined with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain after one week and could walk without pain within one month.

• When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative.

• One study found that smelling cinnamon boosts cognitive function and memory.

• Researchers at Kansas State University found that cinnamon fights the E. coli bacteria in unpasteurized juices.

• It is a great source of manganese, fiber, iron, and calcium.

Who knew?

I won't mention the cream and sugar part if you don't. Let’s just stay positive today, okay?


Cinnamon Ice Cream
PRINTABLE RECIPE

Makes 4 cups

Ingredients
1 cup white sugar
1 1/2 cups half and half
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Directions
In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.

Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

scapes

If you’re not familiar with these long green ropes, let me introduce you. Scapes meet blogger friends, blogger friends meet scapes. These are the flowering shoots of the garlic bulb. When I received them from a friend recently, I wasn’t sure whether to eat them raw, put them into a vase, or wear them.

Garlic grows underground, as you probably already know. As the bulb hardens, a shoot pokes its way through the ground. The shoot is long, thin, pliable and bright green before it turns papery and white. This green stage of growth is the garlic scape.



To grill scapes, cut the ends off (a few inches above the bulging bud) and give them a quick cold water bath. Drain.

Drizzle them with olive oil.



Sprinkle with sea salt.



Throw them onto a hot grill.



Turn occasionally and grill until they look slightly blackened and a bit crispy.



Enjoy.





Hurry. They go fast.





My daughter told me these are her new favorite vegetables next to edamame.



I served them with other grilled veggies and chicken.





Get them while they’re hot. Before your kids eat them all.

The garlic flavor of scapes is fresh and light, and its even mellower when grilled. I’ve also heard that when used in place of basil, they make an awesome pesto. You could also cut them up and use them in soups, or use them in a dip, or sauté them with other veggies.

They’re as addicting as potato chips.

Lavender Honey Ice Cream

Some of you might be saying, “lavender? in ice cream?”

If you are in fact skeptical, let me assure you this is pure heaven. The delicate, subtle flavors of lavender and honey make this cold, creamy dessert a perfect summer treat.

The grocery list: whole milk; heavy whipping cream; honey; dried lavender; granulated sugar; eggs; and an ice cream maker (I have an older model Cuisinart, but any type will do).



Grab a medium sized saucepan and pour in 2 cups of whole milk.



I could not figure out why the milk wouldn’t come out, so I stuck my finger in it. There was a thick layer of cream on top.



I removed the cream and discarded it... yum.



Then add 1/3 cup of honey



and 1/4 cup dried lavender (a bit less if you’re using fresh).



Make sure the lavender you use is edible. To be safe, I purchased mine at Williams-Sonoma, but you can find it fresh at many farmer’s markets for a brief period of time. Just make sure it’s organic English or French lavender grown specifically for culinary purposes.

Bring the milk, honey and lavender mixture to a gentle boil, then cover and remove it from the heat source. Let this mixture steep for about five minutes, as you would your tea.



Now strain the lavender mix, reserving the milk and honey and discarding the lavender (for real this time).



I used cheesecloth, but any small screened strainer will do the trick.

Now separate five eggs and dump the yolks into an electric mixer.



Add 1/4 cup of white granulated sugar to the yolks



Beat on medium-high speed until they’re very thick and pale yellow. About 3-5 minutes.



Meanwhile, back at your stove top... return milk to a medium saucepan, and bring to a simmer over medium-low heat.



Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.



Remove from heat, pour mixture into a medium sized bowl and immediately stir in one cup of cream.



Place bowl into an ice-water bath until chilled. Give it an occasional stir.



Place chilled mixture in an ice cream maker for about 20-30 minutes, or until it’s the consistency of soft ice cream.



Remove its loveliness from the ice cream maker and pour it into a sealable freezer container. Put it in the freezer for several hours.



Yummmmmmmm




Lavender Honey Ice Cream
(from Martha Stewart)
PRINTABLE RECIPE


Makes 1 quart

INGREDIENTS

2 cups whole milk
1/4 cup dried lavender
1/3 cup honey
5 large egg yolks
1/4 cup sugar
1 cup heavy cream

DIRECTIONS

In a medium saucepan, combine milk, lavender, and honey. Bring to a boil, cover, and remove from heat. Let steep for 15 minutes. Strain mixture, reserving liquid and discarding lavender.

Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until thick and pale yellow, about 3 to 5 minutes. Return milk to a medium saucepan, and bring to a simmer over medium-low heat.

Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon.

Remove from heat, and stir in one cup heavy cream. Strain mixture into a mixing bowl and set it in an ice-water bath. Let stand until chilled, stirring occasionally. Transfer to an ice cream maker and turn it on for about 25 minutes. Store in an airtight container up to two weeks.