The peaches with toasted almonds (plain, whole almonds toasted in the oven for about 8 minutes on 400), rosemary, balsamic vinegar and honey all tossed together and warmed up for a few minutes in a saucepan. I ate them just like this but it would be great over vanilla ice cream, pound cake or biscotti.
Sunday, July 26, 2009
Frittata and Peaches; Marker #44 and the Four Squares
I was planning on trying Bardog's brunch today but when I opened my door to leave there was yet another gift from my neighbors! This time it was a basket full of squash, cucumber, zucchini, tomatoes, bell pepper and rosemary. Within 30 minutes the squash, zucchini, bell pepper and tomato became my brunch frittata. I also had some peaches someone else had given me earlier in the week which became a super-sweet dessert. I'll get around to Bardog next Sunday.

The peaches with toasted almonds (plain, whole almonds toasted in the oven for about 8 minutes on 400), rosemary, balsamic vinegar and honey all tossed together and warmed up for a few minutes in a saucepan. I ate them just like this but it would be great over vanilla ice cream, pound cake or biscotti.
The peaches with toasted almonds (plain, whole almonds toasted in the oven for about 8 minutes on 400), rosemary, balsamic vinegar and honey all tossed together and warmed up for a few minutes in a saucepan. I ate them just like this but it would be great over vanilla ice cream, pound cake or biscotti.
Subscribe to:
Post Comments (Atom)


1 comment:
Wow, looks great!
Post a Comment