Tag: peach butter

Happy Friday! Today’s post will be a good one for people who enjoy color. Especially peach color. And peaches!

Oh yes, peaches. I couldn’t stand it any longer, and finally started picking. And picking, and paying kids to pick, and picking some more. I estimate at least 130 pounds so far, and there are still hundreds of peaches on the tree. Just one little tree! What a champ.

This is also our first week back at school, and so far, I’m not a fan. Much rather sit and home and eat peaches.

SATURDAY
Grilled ham and cheese, strawberry shortcake 

Shopping day with Corrie, plus a side quest to SPIRIT HALLOWEEN, which now opens in early August and hasn’t gotten any less silly. Damien made yummy sandwiches while I recovered.

Benny prepped the strawberries with sugar and a little vanilla. I just got pre-made cake shells for dessert, and squirty whipped cream from a can. Not shortcake per se, but who doesn’t like this. 

We were planning a little outing on Sunday, so Satuday evening I prepped a bunch of peaches and a streusel topping ahead of time, so I could put it together when I got home. Benny and Corrie helped with blanching the peaches

and we had sort of mixed success peeling them.

I got better at this over the course of the week! My process now is to rinse the peaches, score the bottom in an X, dump them in boiling water for a full two minutes,

and then fish them out and dump them in ice water. Lots of recipes said thirty seconds in boiling water, but the skin just doesn’t slide off like it’s supposed to when I do it that way. Maybe it varies by peach or by ripeness, but that’s what I’ve found. 

I also made a batch of vanilla ice cream, and didn’t notice that the dasher got hung up, so it ended up not terribly smooth, oh well. 

SUNDAY
Deli sandwiches, peach cobbler

Sunday after Mass, it was the very last day everybody was still on summer vacation, so we went to Trap Falls in Ashby, MA. This is a place we discovered several years ago when the kids were little and I dragged everybody on a yurt camping trip. The lake in the campgrounds was closed because of cyanobacteria or something, so we drove around looking for an alternative, and stumbled across this — not quite paradisal, but extremely lovely spot

We’ve been back several times, and it’s almost always a good trip. When the kids were little, it was glorious. Now it’s just merely pleasant. But I’ll take it!

We brought the dog along, and he enjoyed himself, which he always does, everywhere, in every circumstance, including when he went with Damien to go find oil for my car when it abruptly ran out of oil, but especially including when we stopped for ice cream on the way home. 

Got home and ate the deli sandwiches I got at Market Basket, and made the peach cobbler, which turned out . . . juicy.

I really should have drained those peaches! In retrospect, the oven slowly dying was also probably partly to blame, but I didn’t realize it yet. But it was still a delicious dessert, especially topped with ice cream. 

I made a huge amount of streusel topping and saved half of it, thinking I would make cobbler (or crisp or whatever) at least a few more times. Then I ate a bunch of it, and I’m not even sorry. Butter, flour, cinnamon, and sugar. I’m a monster and I don’t care. 

MONDAY
Mussakhan and taboon 

Monday the Catholic high school kid and the college kid started school, and I had a little errand in a different town, and Damien started covering a hearing in Concord; so the driving was . . . extensive. 

But I was determined to stick to the rather ambitious menu I had planned, so I made mussakhan (Palestinian roast chicken) and taboon. Here’s the mussakahn recipe from Saveur that I use; and here is the taboon recipe:

The oven breathed its last just as the chicken finished cooking, which was a mercy! Ten minutes earlier and we would have been in trouble. 

Sadly, the bread has just started baking, and it does bake quickly, but not quickly enough, so I was in a bit of a pickle with that. Just the bottom heating element broke, though, so I broiled the bread, and it was not amazing, but edible. 

It really is a great meal in general, though. The chicken is so juicy, and I adore that sour-bright, earthy sumac flavor. I even splurged on pine nuts, which I don’t always do, and they get toasted up in oil and then sprinkled over the hot chicken. Spectacular. 

I had timed things down to the minute, but didn’t factor in an “oh crap, the oven broke” eventuality, so I ended up eating my dinner in the car. 

Which is just as well, because this allowed me to shamelessly gnaw on the bones like a neanderthal. 

That night, a child who shall remain nameless decided to bleach and dye her hair, which is fine, but it’s less fine to get bleach in your eye, especially when your mother is not home. So I GOT home as fast as I could, and we went to the ER, where they hooked said child up with a kind of contact lens device attached to a tube with a bag of fluids, which flushed the eye out. No eye damage, thank God!

It’s a very damp process, though, especially when you haven’t rinsed the blue out of your hair yet. 

The doctor reassured us that far, far worse things had happened to that sheet. And then we got home and collapsed like bunches of broccoli. 

TUESDAY
Bagel, egg, cheese, sausage sandwiches

Tuesday was the public high school kid’s first day, and I also promised Corrie I would get her a professional haircut to correct the alleged malicious violence I had done to her hair last month when I gave her the exact haircut she asked for. 

Very cute!

Dinner was nice and easy. Tasty, despite the horrible growing sense of a hostile will that strove with great power to pierce all shadows of cloud, and earth, and flesh, and to see you.

The yolk of a duck egg is a powerful thing.  

I also bleached and dyed the tips of Benny’s hair. I actually bleached it twice, because the first time I was like, “Aw, I’ve done this a million times, I don’t need to read the directions,” but it turns out I do. So I sent Elijah out for more bleach, and we got it done. 

You there, boy! What year is it?
Why it’s 1983, sir!

I paid the girls to pick a bunch of peaches for me, and I blanched about mmm fifty pounds of them. 

(If you are wondering, a box that you definitely are going to return to the post office has a tare weight of 1.84 lbs.)

I cut them up and put them in gallon bags and stuffed them in the freezer.

I didn’t add anything. You can add lemon juice to preserve the color, but these will be for baking anyway, so it didn’t really matter. I also didn’t mind if they froze in one big clump, for the same reason; so I didn’t bother doing any individual freezing tricks to keep them separated.

WEDNESDAY
Butter chicken and rice

Wednesday was the first day for the elementary and middle school kids, which were the last batch of kids. They had half days, but not, of course, the same half; so I was kind of mad at myself for again planning a slightly complex meal on a day when I was gonna be in the car all day; but, on the other hand, BUTTER CHICKEN. Can’t be mad when you’re eating butter chicken, or really even when you’re making it, because it’s so pretty. I use this recipe from Recipe Tin Eats. 

I started marinating the meat around noon, and then it does come together very fast if you have all the ingredients prepped. I had splurged on a big sack of basmati rice a few months ago, so I started a big batch of that in the Instant Pot (2 cups of water for each cup of rice, and then just press the rice button, and fluff it with a fork when it’s done — turns out great), and cooked up the chicken in the lovely marinade

then added the pureed tomatoes and cream

and let that simmer for about half an hour.

Oh, it smells so good.

While that was cooking, I prepped some pork for Thursday’s dinner. I am so smart! Sometimes I am so smart. 

It was really too hot for butter chicken, but at the same time, it’s always a good day for butter chicken. 

Just threw a little cilantro on top. I went back for more rice and more sauce. So very cozy and delicious. 

THURSDAY
Bo ssam with gochujang peach sauce, rice, cucumber salad, crunchy rice rolls

The replacement heating element for the oven is ordered, but won’t be here until next Wednesday, so I made the bo ssam in the Instant Pot, following the bare bones of this recipe. I really need to remember to do it this way (in the IP) every time, rather than in the oven, because it turns out spectacular. I just hucked the pork into the pot and pressed “meat.” It said “burn” after a while, so I vented it, checked that it wasn’t actually burning, and pressed “meat” again. 

Then I made a dipping sauce with — I swear I wrote this down, but now I can’t find it. Well, it was about eight pitted peaches with the skins on, two tablespoons of brown sugar, a heaping tablespoon of gochujang, half a red onion, and a tablespoon of soy sauce, if I remember correctly, which I never do. 

Put it all in the blender

and it made a really nice dipping sauce, sweet and fruity (obviously) with just a little kick from the gochujang.

It went very, very well with the salty meat. I probably could have skipped the onion, though. I’m not crazy about raw onion unless it’s minced or diced. Something slightly unpleasant about pureed raw onion. But there wasn’t a ton in there, so it didn’t ruin it. 

I also made a cucumber salad with — I dunno what. Rice vinegar, water, red pepper flakes, white sugar. That sounds plausible. Maybe lime juice. 

Ten minutes before dinner, I made a paste of brown sugar, cider vinegar, and salt and spread that on the meat, which was absolutely falling apart by this time, and put it under the broiler.

I served it with Boston lettuce to wrap the meat in, and the sauce to dip; plus the cucumber salad, and crunchy rice rolls. And a dish of plums, just to shake things up. 

The meat came out SO NICE, and everything complemented each other so well. 

Completely excellent meal. 

That evening, I headed back to the peach mines and blanched another thirty-plus peaches, and made peach butter. 

I followed this recipe, kind of, except I used far less brown sugar than she said, and bumped up the spices a bit. I love that it has cardamom.

You cook the peaches in pieces for a while,

then run it through a blender, then cook it some more. She says to cook it down for 10-15 minutes for the second cook, which I knew was going to be nonsense. I set it to a very low simmer and just let it go, uncovered, for something like three hours, stirring it occasionally. 

Then I poured it into jars

and put it in the fridge. I think it’s already all spoken for, so I’ll have to make some more! It’s the consistency of thick applesauce, loose but spreadable. It will be so nice on toast. It would be spectacular on french toast, or hot scones, or bread pudding. 

FRIDAY
Tuna noodle

Sophia, who is not back to school because she is taking a gap year to work and save up money, volunteered to make tuna noodle. I’m hoping and praying the dang jury reaches a verdict today so we can see Damien again someday! Maybe we’ll ditch the kids and go out for pizza tonight. 

I plan to spend the weekend making as many stovetop or Instant Pot peach recipes as I can find — more peach butter, definitely; and peach salsa sounds tasty, and I am determined to make that peach-tomato-basil -burrata-prosciutto salad, and perhaps I will make more ice cream and grill the peaches. And eventually the oven will work again, and then I’ll — let’s face it, I’ll make more streusel because I will have eaten my stash, and then I’ll make another peach cobbler, and see if I can come up with something a little more solid. Or not. And peach muffins, and peach cheesecake! 

I also dropped off bags of peaches with a few people, and called Vincent de Paul to see if they want peaches, Because, I don’t know if you guys realize this, but I have a lot of peaches. 

This is the tree right meow, still:

Not suffocating under obscenely heavy clusters of fruit like it was before, but still, plenty of peaches!

And I’m sort of nervously keeping an eye on this situation:

But not yet! It’s not time to worry about that yet. 

I . . I did plant another grape vine yesterday. Because what if we run out of fruit? WHAT IF WE RUN OUT OF FRUIT????

Oh, here is a photo of last Friday’s poke bowl, which turned out rather pretty.

Rice, ahi tuna, salt and pepper cashews, pea sprouts, sugar snap peas, and pickled mango on top, and watermelon and some kind of weird wafer cookies from Aldi on the plate. (They were supposed to be coconut wafers with caramel and sesame seeds, if I recall, but they were just sort of neutral wafers with caramel. Not bad, but not quite as exotic as the package promised.)

The pickled mango was a mistake! It was violently salty and spicy and not much else, with big chunks of rind. I was thinking it would be a sweetish chutney, but it was not! Live and learn. 

And since I mentioned color at the top, check out this beaut.

I have about a dozen pumpkins growing nicely, but this is the biggest, brightest one. It took me 49 years to figure out what I’m really good at, and that thing is: Growing pumpkins. I’ll take it!  I saved seeds from last year’s biggest jack-o’-lantern and planted them in composted soil, and that’s my whole secret.

The rest of it is just good soil. Good, good soil. I can’t take credit for it, but I’m glad.