Poached Fresh Apricots, Blackberries, Pistachios, on Ice Cream Recipe
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It’s been a long while since I’ve seen the movie My Big Fat Greek Wedding. I’ve known few people who haven’t loved that movie upon seeing it, and especially appreciated the hilarity contained within the story of Toula, along with her immediate and extended family, the Portokalos.
While the perfect ripeness for PYO Peaches and Nectarines still seemed about a week away upon a recent visit to Styers Orchard a few weeks back, still, we managed our way along to fill a couple of those long handled nylon re-usable bags perfect for hoisting onto the shoulder almost like back packs.
One of the qualities I’ve always admired in my next door neighbor is her sheer determination, but singly, her incredible ability to really maximize time, make every moment count.
Bursting with a highly aromatic scent of citrus, these small green and yellowish balls whose thin outer skin once cut, reveals a plentiful, densely tart juice makes the fruit of the Key Lime a highly treasured ingredient.
Beginning around 6 months of age, I would pop up my grandson the J-Dude, right onto the pale lime green colored Bumba seat kept set on top of the wooden armed bar stool, then, push the back snugly up against the kitchen island, and together, we would cook.