Miss Peach And Her Peaches

miss peach and her peaches

The peach tree was laden down with the softest, peachiest peaches you can imagine. Although a small tree, she took the burden of the bountiful crop. It was a Sunday, a good day for making pies. Miss Peach, took her wooden bowl and filled it up with the sweet, downy fruit. It was a better idea than reading. After all, she's only six. And reading is far too serious for a summer day with school already just around the corner. Master Peach agreed.

 For one's first pie, success is important. So, grandmother Peach decided to give a go as a crumble. When one doesn't eat certain things, other things will have to do. A crumble of almond meal, butter and cinnamon will give it a Spanish flair!

  

 Master Peach thought it much more interesting to throw rocks in the pond. 

 

Getting ones hands in the crumble and spreading it around is a fine mess. 

 

Ms. Peach's finished product ready for the oven. 

Voila!!

Breakfast Bruschetta

Every food has a story. This morning I saw the bread from yesterday and wanted toast. I thought, "this isn't just any toast. This is Maorizio's rustic loaf perfect for bruschetta". I don't usually eat bruschetta for breakfast..but a flat of my good friend Michael's heirloom tomatoes were staring me in the face. They are so sweet and delicious, I thought to myself, "better than jam".

Bruschetta means 'slightly burned', the grill marks that sear the bread when toasted on an open fire. I just toasted the bread, eliminated the garlic, put butter instead, that melted quickly giving that aroma of goodness that comes together like nothing other than bread and butter. I sliced the tomatoes and put a few basil leaves on top. You might say, " why is this different from a tomato sandwich? Because it isn't.

It's breakfast bruschetta because I said so, and I am leaving for Italy in two days and if it's anything, it's mezzo mezzo. Maorizio's bread and Michael's tomatoes merit a good salute. But for the sake of invention on this fine day when I should be packing instead of posting.. it is what it is.

BREAKFAST BRUSCHETTA

A few slices of fine crusty bread
Good butter (in this case, just because I found it at Alfalfa's Market, I used Buffalo butter)
Ripe tomatoes, preferably home grown if you can find them, and have a generous friend.
Course sea salt
Fresh basil
Extra virgin olive oil
..... .  .....

Toast the bread in a toaster, or in the oven or on an open fire.
Slather with butter.
Slice tomatoes and place on the bread.
Sprinkle with coarse sea salt
Dab a few basil leaves top
Drizzle with extra virgin olive oil (just pressed from Chile~ you can find it in Alfalfa's bulk oil dept.)

Buongiorno!