More Yum

I  bought some local peaches last week, and I suspect they were refrigerated before they were sold. I set them out to ripen, since they were still pretty firm – but the next day, they had sort of a spongy texture. They had a good flavor, though. I figured that perhaps the best thing to do with them was to cook them.

And so I did. I found this 10-minute no-bake peach crisp recipe, and away I went.

The recipe calls for “1 pound of peaches (3-4), peeled and sliced”. I suspect that it really means one pound after being peeled and sliced. I had two peaches, which weighed a total of just about one pound, but only about half a pound after being peeled and sliced. I couldn’t imagine using the amount of remaining ingredients for such a small amount of peaches, so I cut everything else in half, and it seemed just right.

I just topped it with some half and half, since I had no ice cream or whipped cream. Quick and tasty!

Another great recipe I tried, but which I didn’t take a photo of, is Smitten Kitchen’s amazing Naked Tomato Sauce. I used a variety of tomatoes from the garden, only a few of which were plum tomatoes, and it still worked out fine. Larry raved about it, and surprisingly enough, didn’t even ask for Parmesan cheese as he usually does with pasta sauces. He declared it perfect. It is a little bit fussy with having to peel and seed the tomatoes and make the garlic-infused oil, but it really wasn’t that difficult. I’ll definitely be making this one again.