Liralen Li (liralen) wrote,
Liralen Li

Wow. This evening, I picked a huge bowlful of tomatoes and made a really nice tomato 'dressing' with tomatoes, basil, and olive oil for some excellent fresh mozzarella and sundried tomato ravioli. It was really nice. The heat from the pasta melted the tomatoes into the olive oil a little, and they were sweet and intensely flavored.


I also surprised myself with a peach pie I made from the boxful of organic peaches that are rapidly ripening in our kitchen. It's kind of a hybrid between The Best Recipe's peach pie innards and one of the pie crusts from American Pie: Slices of Life (and Pie) from America's Back Roads. Modified. Of course. It turned out nicely. Sturdy but not tough crust, pretty to look at, and tasty to eat. The filling was really nice, though I used the least amount of tapioca, it seemed just a tad dry given just how juicy the peaches had been. I suspect that the high altitude dried the filling out even more than it would have at seat level. I'll have to try even less tapioca, but it wasn't bad. It was nicely spiced, and I loved the extra bite of crystallized ginger.

It was good. It's eaten, now, and I'll have to figure out what to do with the rest of the peaches. For a while we were just eating them fast enough to stay ahead of the ripening curve, but there's a few left... maybe jam.

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