Hmmmmm....

I know a little about the brain.  When I say I know a little, that is exactly what I mean.  I haven't spent hours studying, nor is it something I am passionate about.  The knowledge I have comes from listening to the man I live with, my husband.  The brain or retraining the brain is his field of expertise; and, although I am probably a bit prejudice, he is very good at what he does.

Now with this knowledge you might be given the impression he
 might marry someone with a high functioning brain.
Someone who is an intellectual, always has something profound to say,
with the memory of an elephant.

Hmmmm....

So, many of you have ask about the book sale I was so excited about this past weekend.  You know I love spending vasts amounts of time browsing through dusty books others have read and cast aside, looking for that treasure someone mistakenly tossed in the donation pile. 

R. was exceptionally accommodating.  We are usually out of the house by 7:30, stopping for coffee before arriving with the early birds at the farmer's market.   This Saturday we postponed our departure so to time all our stops with the opening of the library book sale.  I made coffee at home, watered plants and checked emails.  Yes, I even checked my notice stating the time 

 of the library's opening.

The farmer's market was crowded; though late we found what we wanted, the first really pretty summer tomatoes, and peaches smelling of the sun.   We left the market with plenty of time for a leisurely breakfast.  We sat outside enjoying an unseasonably pleasant summer morning chatting with a few passing friends and acquaintances also out enjoying a beautiful Saturday morning.

Time moved slowly though.

The traffic was awful getting to the library.  We drove around a few minutes before deciding to give up finding a spot on the street and entered a parking garage.  We only needed to walk a few blocks before entering the front door of the Main Library.   The person at the information desk ask if she could help.  I knew where I was going, but out of courtesy ask if the book sale was again in the basement.

She let out a deep breath and handed me a postcard.  "The book sale is actually next week-end."

I am sure I said something, though I can't remember what, probably something original like "you're kidding me".  She was very nice, and assured me I was not the only one to show up early.  She said she was, in fact,  a little concerned that possibly some incorrect information had been posted.  

Well, upon reflection, I am sure the mistake was mine.  

I haven't ask yet, but I'm suspecting if I go to the sale this weekend 

I will be going solo.  So much for the memory of an elephant.

I'll blame it on summer's sorcery. 

I do hope you are having a good week thus far.

Monday's in the Kitchen-- Peaches and Tea

Do you love peaches?  I love peaches! 

 One of my favorite things about this time of year is the abundance of those delicious juicy globes of goodness.   Yes, yet another of my weaknesses.. sigh..  I am fortunate to have several peach orchards in and around my area supplying me with my summer fix.  When I don't make it to the farmer's market I've been able to find locally grown peaches at Whole Foods.  This week, wanting to preserve some of summer's gold, I went in search of a peach preserves recipe.

After browsing through books, magazines and several web sites I happened upon two separate links for Lord Grey's Peach Preserves. The ingredients were simple... no preservatives... I was sold.

Lord Grey's Peach Preserves

(bonappetit.com)

5 pounds ripe peaches

4 cups sugar

2 tablespoons fresh lemon juice

5 Earl Grey tea bags, divided

(The tea adds just a hint of a floral flavor.)

Cut a shallow x in the bottom of each peach.  Working in batches, blanch in a large pot of boiling water until skin loosens, about 1 minute.  Transfer to a large bowl of ice water; let cool.  Peel, halve, and pit.  Cut into 1/3 inch slices.  Combine with sugar and lemon juice in a large bowl.  Let stand 30 minutes.

Place a small plate in the freezer.  Transfer fruit mixture and 4 tea bags to a large heavy pot.  Open the remaining tea bag and crumble leaves slightly; add to pot.  Bring to a boil, stirring gently, and cook 15 to 20 minutes.  Test doneness by dropping a small spoonful on chilled plate and tilting.  It is ready if the preserves do not run.  (The longer it cooks the darker it becomes)  Remove tea bags.  Skim foam from the surface of pan.  Ladle into jars.  Wipe rims, seal and process in a boiling water bath for 10 minutes.

Nothing makes me smile like the popping of the jar lids once they are out of the bath.

The recipe reads that it yields 2 pints.  I actually filled 8 1/2 pint jars.  The finished product looks a little like peach slices in a cup of tea.  One of the reasons I wanted to try this recipe was it did not ask for a pectin.  The syrup didn't gel quite like I thought it would.  I will take responsibility.  I am still a newcomer to preserving/canning;
I am sure the mistakes are mine.

This morning I spread a couple of the peaches on a slice of toast
...yum...
I love the hint of the tea.

I think it will be wonderful spooned over vanilla bean ice cream or maybe on pancakes or french toast.  Oh, or over pound cake. 

Bon Appetit'!

Have a tasty week!

Thoughts From the Island....Perfection

“The reason birds can fly and we can't is simply because they have perfect faith, for to have faith is to have wings.” 

J.M. Barrie

I use the word perfect a lot.  Whenever anyone shows me something...perfect.  When someone answers my question...perfect.  When a child finishes a page in a workbook or cuts out a leaf...perfect.  It has become something others, especially my children, have learned through the years to expect when something is successfully completed.  Several years ago I had a child so observant she would remind me if I became distracted and failed to say...perfect.

Yet we all know nothing is ever perfect.  Being a self-proclaimed perfectionist  I have learned through years of trying, fretting and aging I most often fail and must accept falling somewhere in-between okay and good.   My friends know me well enough to know I can and will agonize excessively over things that turn out a little less than what I expect.    I am learning and trying to accept that some pictures are going to turn out unfocused.

I am not going to catch all my typing and grammatical errors.  So when I reread and find insulted for insulated, or comment for commit (I am totally blaming auto-correct)  you may rest assured I am behind this computer screen wringing my hands wondering if it is too late to edit.  

Flowers cannot all be saved and

well-meaning words do not always come out well-meaning.
That one can keep me up at night.

And, not all peaches are beautifully ripe when you cut them open.

Life is in itself imperfect.

 I had a child this year whom I bonded with mostly because we are both hopeless perfectionist.   I understood his procrastinating, agonizing and disappointment over a mistake.  As a teacher it wasn't difficult for me to talk him through his mistakes even though I knew in my heart the pain he was feeling.

One morning we were working the worksheet in our Weekly Reader.   There were four questions to answer.   The children needed to only write in the first letter of each word.  We had already worked on the letters needed;  I was not concerned.  I asked the question, the children gave me the correct word and the letter.  I turned from writing the letter "b" on the chalkboard to find my friend with his head on the table.  I ask him what was wrong, he wouldn't answer me.  I ask the other children if they knew what was going on.  No one knew.  I knelt down next to him and told him I would like to help, but I couldn't if I didn't know the problem.  He said,  "Miss Bonnie, I wrote the wrong letter.  I wrote  "h" instead of "b".  

After looking at his paper I assured him it actually was not a problem at all.  "Look, at your letter.  You just haven't finished.  It may look like a "h", but if you finish at the bottom you will  have a "b"."    And yes once he finished his "b", I said "perfect".

I am learning it is not about being perfect (though I am sure I have many more fretful times ahead), but learning how to adapt, learn from and finish my many imperfections.   And, I'm still learning the things I need to know in kindergarten (pre-school).

I believe I read somewhere that perfect actually means finished.

With that said....I am perfect!

**********

As promised....

the perfect cake

Peach Upside-Down Cake

(Southern Living)

4 medium peaches (1 12 lbs.), unpeeled and cut into 1/3 inch wedges

2 tbsp. fresh lemon juice

1 cup cake flour (I used all purpose)

3/4 tsp. baking powder

1/4 tsp. baking soda

1 1/4 cups granulated sugar, divided

3/4 cup unsalted butter, (room temp. and divided)

1/2 cup firmly packed light brown sugar (I used dark)

1 vanilla bean

2 large eggs

1/2 cup sour cream (I used greek yogurt)

Sweetened whipped cream (optional, but really good with it)

Preheat oven to 350 F.  Line a baking sheet with parchment paper.  (I also lined my iron skillet I baked the cake in with parchment paper.)  Toss peaches with lemon juice.  Sift together flour, baking powder, and baking soda.

Cook 1/2 cup granulated sugar in a 10-inch cast iron skillet  over medium heat, stirring occasionally with a wooden spoon, 10 minutes or until sugar melts and turns a deep amber color.  Remove from heat.  Immediately add 1/4 cup butter, stirring vigorously.  Spread caramelized sugar to coat bottom of skillet evenly, and sprinkle with brown sugar.  Arrange peach wedges in concentric circles over sugar mixture, overlapping as needed.

Split vanilla bean lengthwise, and scrape out seeds into bowl of a heavy-duty mixer.  Beat vanilla seeds and remaining 3/4 cup sugar and 1/2 cup butter at medium speed until smooth.  Add eggs, 1 at a time, beating until blended after each addition.  Add sour cream, beating until blended after each addition.  Add sour cream (yogurt) beating until blended.  Gradually add sifted flour mixture, beating at low speed just until blended and stopping to scrape bowl as needed.  Spoon batter over peaches in skillet, and spread to cover.  Place skillet on prepared baking sheet.

Bake at 350 F for 40 to 45 minutes or until golden brown and a wooden pick inserted in center comes out clean.  Cool in skillet on a wire rack 10 minutes.  Run a knife around edge to loosen.

Carefully pour out any excess liquid from skillet into a measuring cup, and reserve.  Do be concerned if you do not have any liquid.  (I didn't have any liquid; my peaches were not completely ripened)  Carefully invert cake onto a serving plate and drizzle with any reserved liquid.  Cool slightly.  Cut with serrated knife.

Bon Appetit'