I haven’t written in a while, but that was on purpose. You see, I knew this week would be crazy. It started with a twelve hour service project excursion on Sunday, which meant no grocery shopping, and continued with my first week of after-school programming and my first week of graduate classes. The lack of groceries and time meant that I would just have to make do this week, and that my writing probably would have to wait. This seemed like the smart thing to do.
But here’s the thing. Something happened when I took away the pressure of trying to post every day fairly often. When I stopped posting, I also stopped doing other things. I stopped cooking, I stopped exercising, I stopped cleaning (well, to be fair, I didn’t really stop, I just continued to.. not). I took away the things that I thought would add extra stress and in doing so, these other things seemed to follow. I should have felt calmer with the extra time, but instead I felt more overwhelmed.
I’ve come to this conclusion: I think the seemingly crazy task of adding another thing to be responsible for is actually keeping me sane. I think that the simple routine of making a weekly menu and grocery list, cooking almost every night, and writing on this blog kind of sets the pace for the rest of my world. It would seem that in creating this blog, not only have I created a fun hobby, but a surprisingly productive routine.
I’m as shocked as you are.
Anyway, so I’m back. And I’m going grocery shopping today. And I’m cooking dinner tomorrow. And those dishes in my sink? Those dishes are toast. I’m back, and now that I know this about myself, I’m going to stay back. Or, stay here. Whatever.
I am going to talk about food. Peaches, to be exact. A few weeks ago I bought some beautiful peaches on a whim. I ate one of them immediately because there’s not much better in this world than a ripe, juicy, peach. Then I made this delicious and ridiculously easy appetizer.
I had these little babies for lunch, but I think they would be an easy and elegant appetizer for a dinner party. Do people still go to dinner parties? When I get an apartment with a door to separate rooms I’m totally throwing one.
The peaches were perfectly ripe and juicy and their sweetness, paired with the saltiness of the prosciutto and Parmesan, was out of this world. If I’d had some fresh basil, I would have put a leaf in there as well, but even so, it was such an interesting flavor combination, like dinner and dessert all rolled into one adorable little package.
Try these before the peaches are no more. Summer’s almost over people. Act fast.
Here’s the recipe!
Prosciutto and Parmesan Wrapped Peaches
- 2 peaches, peeled and sliced
- 1/4 pound of very thinly sliced prosciutto, cut lengthwise.
- Shaved Parmesan
- 1 tablespoon butter
- In a skillet, melt butter over medium high heat. Add sliced peaches and saute for about 3-4 minutes, until heated through and just beginning to get soft. Remove from heat.
- Take a long piece of prosciutto and place a shaving of Parmesan on one end. Place one peach slice on top of the cheese, and roll tightly. Secure with toothpicks if you have them. Repeat for remaining peaches.
That’s it! Enjoy!