An Award For You!

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OK, September is saying good-bye today and it is time to welcome in the lovely month of October. Since so many blogging friends recognized my little blog lately, I felt it is time for me to send out a batch of awards to some of my favorites as well. Now please know that these are not all of my faves and that I sent some awards a few months back, so that doesn't mean your blog isn't outstanding anymore..... just that there's a lot of new blogs that I've found that are simply just as enjoyable and informative. So here goes......drum roll, please!
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This beautiful Autumn-y Feeling award is happily being sent tothe following fabulous foodies:

DCRose - Rose
Apple & Spice - Katie (from the U.K.)
girlichef
Judy's Kitchen - Judy
5 star foodie
La Bella Cook - Bridgett
Chow and Chatter - Rebecca
Kahakai Kitchen
Zoe Bakes
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Shades of Blue in the Garden! The Rarest Garden Color

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I just had to share photos of these extraordinary, beautiful blue flower covered bushes that thrill our eyes from late July until frost. They are called Caryopteris or "Bluebeard". Plus drought and deer-resistance make them perfect for adding splashes of vivid blue azure color in the rural (and urban) landscapes. The bees and butterflies just love them too!

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Plus I had to include a photo of my blue-eyed Siamese cat, Coco, amidst the bed pillows where she loves to play hide and seek. She sort of looks angry in this shot, but I just woke her up for the photo, so she was kind of out of it, wondering what was going on with all the flashes! I'd probably feel the same way too!

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Have a beautiful Labor Day wherever you are!

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Peach Melba! Raspberry & Peaches' Perfect Marriage!

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I know I haven't posted in over a week, but with school back in session, that's about the best that I can do until a break comes around (and this weekend is Labor Day!). I have some fresh raspberries to make into a sauce and smother over some fresh peaches and vanilla ice cream to make one of my all-time fave flavor combination recipes: PEACH MELBA!

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Many of you are familiar with the little story behind the dessert:

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The legendary chef, Escoffier in London, created this classic dessert in the late 1800's solely in honor of a famous opera singer, Nellie Melba, who was performing in London. The dessert was first presented in a beautiful silver bowl that was placed between the wings of a stunning "swan" ice sculpture. In the bowl was vanilla ice cream covered by peaches and spun sugar. The swan idea was drawn from her last act in the opera. Escoffier did not add raspberry puree to the recipe until years later (without any jams or jellies added either)..

Here's what you need:

1 to 2 fresh sliced peaches
1/2 cup of sugar (for peaches)
8 - 12 oz. fresh or frozen raspberries, thawed
1/2 cups sugar (for raspberries) or more if preferred
1/2 tsp. freshly squeezed lemon juice
1 Tbsp. Chambord (raspberry liqueur)
Garnish: Italian Pizelles or Biscotti


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Here's how you make the dessert:
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In a medium bowl, combine the sliced peaches with the sugar and set aside. A nice juice will form.
With a large mesh sieve set over another medium bowl, gently press the raspberries against the sieve with a large spoon so that everything presses through except the seeds. Throw the seeds away. With the pulp and juice of the raspberries, add the lemon juice, sugar and raspberry liqueur. Blend well.
In individual serving bowls, place several scoops of vanilla ice-cream.
Stir the peaches again and then ladle them over the ice cream.
Spoon the raspberry puree all over the peaches and ice cream.
Garnish with a Pizelle or Biscotti.
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So simple and yet so good! GREAT FOR ALL OF US BUSY FOLKS!!!
Have a relaxed, restorative, rejuvenating Labor Day holiday!

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