It was kind of cold yesterday, clearly not a day for lemonade. But I was thirsty. You know, that kind of thirst where you want something sweet, but not too sweet. And something sour, but not too sour. I felt like I could have drank a whole pitcher of this. Must have been those Dill Pickle chips the night before. Whoops!
This was such a great recipe because the beautiful peaches I had bought the day before tasted like...well they tasted like nothing and they certainly weren't sweet. So, you don't even need sweet peaches to make this awesome drink. Sour tasting ones work just fine!
The biggest problem was having to share this with everyone at home. I wanted it all to myself but that didn't really happen. Every time I make something like this, especially using fresh fruit, I wonder why I don't do it all the time!! It was that good. It will be a summer staple around here and a must try for you.
This could easily become an adult beverage with a bit of white rum or bourbon. Yep it could.
Summer
Summer
Summer Bouquets, Three Fun Ways
Blue and yellow, shades of pink, all green – right out of the garden and into my house. This Farmer loves to snip blossoms, blooms, and branches and adorn my house with trappings from the garden.
Just a quick traipse down the garden path can yield little nosegays and bouquets aplenty to bring the outside in… and bring them in all summer long!
Neighboring colors on the contrast chart, such as blue and yellow, always make a visual splash and impact whenever they are used. Rather than a diametric contrast, such as orange and blue, slide over a step and use yellow.
I just think “happy” when I see such a jaunty combo, and rightly so! For the word “jaunty” has the French word for yellow as its root!
Just knowing that the combo of blue and yellow makes green gives this little trilogy of hydrangea, salvia, and melampodium an added oomph and pizzazz. The sharpness of the true green leaves with its parent blue and yellow colors is delightful.
While on the subject of green...
A Perfect Summer Cake
Any way you slice it, this cake is the perfect dessert. It's rustic and gets a zing from its tangy lemon glaze. The blueberry sauce dresses it up for dessert and even brunch.
It's light and sweet and just has this overall yummy flavor with the perfect texture. I love using cornmeal in cakes and have never been disappointed with the outcome.
As with any cake baked from scratch, a few tablespoons of flour can make the difference between a dry, dense cake and one with a fluffy, tender texture. Make sure to use the scoop and sweep method when measuring your flour; scoop flour into a measuring cup with a spoon and level off with the straight edge of a knife.
You are going to love this and no mixer is needed!
Strawberries and Rhubarb: So Good, They're a National Holiday
You can’t eat rhubarb without strawberries. Sorry. That’s just the way it is. I don’t make the rules; somebody else does. In fact, June 9th has been designated National Strawberry-Rhubarb Pie Day. Check your office calendar; you might actually have the day off.
Growing up on the East Coast, I remember going over my great aunt Pauline’s, where she grew rhubarb along the side of her house. I also remember eating it raw, and scrunching my face up in satisfaction at its impossibly tart flavor. I loved it as a kid, and I still love it as an adult (but not raw, thanks). Just writing about eating raw rhubarb makes my teeth ache (of course it might just be my new whitening toothpaste).
I also remember carrying home bundles of rhubarb that my mom would transform into mouth-watering desserts, of which my family’s favorite was strawberry-rhubarb pie.
Tomato & Polenta Pie
At noon on any summer day, there's a certain silence that sweeps across our pastures. It's a livestock siesta and no better time to enjoy the peacefulness of the sun and swaying pines around us. Dane and I think of a savory snack to bring to the breeziest spot on the farm - under the shade of our oldest oak tree.
This season we've collected cherry tomatoes by the buckets - sauces, sun dried and salsa has been happening a lot in my kitchen, but there's nothing like the smell of roasting a tray of fresh picked tomatoes.
This simple pie has a cheesy polenta base that feeds my love for the taste of southern grits. I top it with bright, tart roasted tomatoes - although a variety of garden vegetables could be roasted or sauteed for a satisfying topping.
More Articles ...
Welcome to the new One for the Table ...
Our Home Page will be different each time you arrive.
We're sure you'll find something to pique your interest...