It’s day 2 of Peach Week and I promised you something special with the leftover peach nectar from that glorious pie. Well, here it is. A fresh peach and bourbon sour. To be candid, I’m more of a wine drinker than a cocktail connoisseur. I am usually happy sipping a chilled sauv blanc most of the time and I’m seriously considering buying one of those Tervis wine glasses to keep it cool in the backyard. Don’t judge.
I am so honored, humbled, and extremely grateful to be nominated by the amazing and talented Haley Bradley from Haley’s Vintage Finds and Steals for the Newbie Blogging Liebster Award. (Be sure and check out her blog.) This is my first blogging award, and I am excited to pass it along to other bloggers.
Since this is the last week of August, and the peaches are at their absolute peak — and because they won’t be around for much longer, I’m dubbing this “Peach Week“. Like Shark Week, but without the teeth. An ode to that glorious, honey sweet, golden fruit with the fuzzy red blush.
If your idea of cornbread is opening that little Jiffy Corn Muffin box… well, I won’t fault you for that. It’s quick, easy and sometimes we all just need that convenience. But if you’ve got a little more time on your hands and want something extra special — this is it!
I recently took my grandfather grocery shopping and while we were perusing the aisles and loading up on eggs and his favorite strawberry jam, I came across a bag of glazed pecans. They looked and sounded really good. I must have been hungry, because they wound up in the basket.
In Florida, there are as many varieties of smoked fish dips as there are countries represented at Epcot — probably more. And it’s everywhere — in restaurants, supermarkets, seafood retailers. It would not surprise me at all to see someone selling homemade batches out of a cooler on the side of the road. Some people go with a chunky, vegetable laden version, others pump it up with hot sauce, some are very smoky. And I’ll warn you right now, at least once or twice, you’re going to come across a bone. Because real fish have bones.
There’s still a few weeks left of summer. A few more precious opportunities to relax with friends, soak up the sun, splash in the water and have a picnic at the beach, park or even in your own backyard. And what is more picnic-y than potato salad?
Like many people, I’ve got a “thing” for hummus. Chick peas and tahini with a solid dose of garlic and of course lots of lemon zest. In a pinch I’ll buy the stuff at the supermarket, but I really prefer to make my own. And I love to add other unexpected flavors, either mixed into the puree, or as a topping.
Do you crave spicy? Does that tingle on your tongue and the burn on your lips keep you wanting more? Do you gravitate toward Sichuan? Or jerk? Do you bottle your own hot sauce? If you’ve answered yes to any of these questions, consider this the antidote to that particular style of self-mortification.