A feast for the eyes I found at our local city center market. The peaches taste like peaches. We've already eaten the long, slim quarter-sized eggplant sauteed with a summer squash and one shapely red peper. Yum. Today I'm cooking purple-hulled peas with okra.
I'm learning tricks about cooking in castiron skillets on top of the stove. It's so hot here, we don't need more heat in the kitchen. I did not know I could make cornbread on top, if I cover the skillet and turn the burner on low. I'll let you know how it is. I might have had a decent peach cobbler this way, too. Instead, it was crispy on the sides and the dough was undone. We're just eating the peaches as is. They're quite fine naked.
2010 Red Convertible Travel Series
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