Thursday, August 12, 2010

Peaches & Cream

I just returned from a lovely vacation in Wolfeboro, NH with my boyfriend and his family. Naturally, much of the vacation revolved around nourishment, aka food. My boy friend's sister, Sarah and I were determined to make a delectable pie and agreed upon homemade peach pie. We learned two things, actually three:
1. use Julia Child's dough tart recipe (the French don't make pies)
2. use the Joy of Cooking peach filling recipe (so easy)
3. it's Ok to use unripe peaches because the fruit will bake and end up tasting delicious

It was so ridiculously yummy I can barely even stand it. For more decadence, we added vanilla ice cream AND whipped cream.

Saturday, July 24, 2010

A perfect summer sandwich

This may look like a very simple and unappealing photo, but what you don't know is that it's the key to making one of the best sandwiches ever. As many of you know, every summer, I get to spend one savory weekend in the Vineyard with Kels and her mom Linds. Our fun-some trio basically spends every waking minute dreaming of food. After six years, we have perfected our luncheon. We usually pair this sandwich with a lovely dry Rose or crisp white, but beer is great too. We also are big fans of smoked seafood dips, but we all don't have Larsen's Fish Market at our finger tips. Here's what you need: pumpernickel bread, globs of mayo (sorry Makens), cucumbers and tomatoes (salted and peppered), a few hunks of cheddar, and a few slivers of red onions. The perfect summer sandwich. It goes exquisitely with a side of chips, summer ale, or both.