In less than a week I will be my usual unemployed, food-obsessed self and I will have all kinds of recipes and ideas and food events happening. But for now I can just think about them so here's what I'm thinking... back to the ideas list. There are a few updates, one of which I came up with this weekend in a half napping semi-unconscious sick all weekend stupor. Grilled pizza with burrata and peaches and pesto and prosciutto (and probably some mint). Yummmmmm! I'm in a huge peaches thing because they're so good right now, and if you live close to Gelson's on Riverside and Laurel Canyon you should buy as many of them as you can possibly think of something to do with because they're better even than the farmers market or anywhere I swear. I have made peach pies, peach salads in many different forms, have been eating raw peaches like a tree monkey and clearly I plan to use them in ham sandwiches and on pizza and in white sangria and on a same family note, I have a plan to make a nectarine, mascarpone and candied ginger tart in a gingersnap crust. What if I had peach sangria and peach pizza and nectarine tart all in one meal and then threw in some fried chicken just to balance it out? Would that be overkill or would you come over? Or would you pay for all the ingredients and let me make it at your house?!?! (hi mama :)
4 comments:
I felt the need to tell you that last week I made the peach, corn, arugula salad that is on every other food blog now. What peach recipe will I copy from you???
Arugula is so 2007. Use mint mache and watercress. Trust me. And parmesan cheese!!!!!!!!
I don't even know what mint mache is!!! and I did add parm. So I'll google said mache and get some watercrest and make a comparison then get back to you.
Mint and mache are two separate things ;)
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