(Re) Union

A few days ago I had the good fortune to spend time with family members I haven't seen in awhile and met some new ones for the first time.  Those of us that live far away from the rest of our clans aren't able to be a part of each others daily life, so the chance to gather in one place for a few hours is extra special.

We had a lovely afternoon sharing food and stories, laughing and catching up with each other.  At times we are all so busy in the day-to-day that we fail to take a few minutes to just say "hi" to people we care about.
It was a chance for all of us to do just that and make a few more connections on Facebook, of course!

Connecting over food is a common experience for everyone on every continent, of every color and every religion.  It is good for us to acknowledge the commonality that ties us all together instead of focusing on the differences that fracture us.   Food is definitely one of those common denominators   It is an integral part of almost every celebration from birthdays to weddings, holidays, family gatherings, get-togethers with friends, etc.

And if you happen to be like most of us, where there's food, there's drink!  One thing I leaned about the guys in my family this weekend is their shared feelings toward bourbon.  They like it.  So, combining fall flavors with a little bourbon was the goal and I think I may have become a convert.


Hard-Pressed

• 1 1/2 ozs bourbon (I used Bulleit)
• 3 ozs fresh-pressed apple cider (or best quality store bought)
• dash fresh nutmeg
• ice 

• 1 tbsp light brown sugar
• 1 tbsp white sugar
• dash cinnamon
• dash nutmeg

Mix last 4 ingredients together, place on a small saucer and set aside.
Wet the outside rim of a glass and dip into sugar mixture to coat.
Combine the rest of the ingredients in a shaker and shake for 30 seconds, pour into prepared glass. Imbibe.

Good For the Soul

Sometimes we get caught up in the everyday, letting other things go by the wayside.  Our days become filled with the same routine:  go to work, make dinner, wash dishes, wash clothes, clean the house, go grocery shopping, run errands, etc.  
Life just seems to get in the way of having,  well....  a life.

Often times, we don't mean to let important things get pushed to the back burner and when we make time for them, we realize just how much they mean to us.

My visit with Sonali & Tracey was just that.  It had been 6 years since the three of us had all been together,  even though we are in touch with each other we hadn't had actual face time.   When we sat down and realized it had been that long,  I think we were all a bit shocked.

The three of us had met in Culinary school and had become fast friends.  We would pore over food journals and magazines as if they were salacious material in front of adolescent boys.  We would laugh & refer to it (lovingly) as "food porn",  a term I still use with frequency I might add...

Just Graduated from Culinary School!

We had a lovely BBQ,  with Sonali's charming husband graciously manning the grill (thank you Jack), all four children playing beside us, the sound of their laughter filling the air.  It was absolutely idyllic.

Sometimes you realize food isn't the only thing that nourishes you.  Seeing those two particular faces made my heart swell and fill with a happiness that only old friends can bring.  We talked for hours & yet it seemed like only minutes had passed, I don't think we really even stopped to catch our breath.
It was exactly what I had been needing...

Before we knew it, dusk was about to set in and we all needed to hit the road back home,  though this time we promised it would not be the road less traveled.


Peaches with Mascarpone

Sonali & I were each given a bag of freshly picked peaches courtesy of Tracey & her boys.  They were so fragrant, they just oozed "peachiness".   Here is what I did with mine,  it was inspired by Nigella's Mint Julep Peaches.

• 6 - 8 peaches
• 1 1/2 cups water
• 1 cup + 2 tbsp. bourbon
• 3/4 c. sugar
• 1/2 vanilla bean, seeds removed & set aside
• 1 c. mascarpone
• 1/4 c.  powdered sugar
• juice of half a lemon 

peaches bubbling in their spicy sweet syrup

1. Combine water, sugar, 1 cup bourbon, and the vanilla bean (not the seeds) in a medium saute pan over medium heat.  Whisk to combine and bring to a simmer.  Let it bubble away for a few minutes until the sugar is completely dissolved.
2. Cut peaches and remove the pits.  Place carefully into the simmering syrup,  cut side down & cook for 2 minutes.  Turn over and cook 1 to 2 minutes more.  Depending on the ripeness of your peaches,  they may need to cook longer. 
3. Remove peaches and carefully peel off their fuzzy skin.  
4. Reduce liquid until it is thick & syrupy.
5. Whisk together mascarpone, lemon juice, powdered sugar, seeds from vanilla bean & 2 tbsp bourbon until smooth & completely combined.
6. Serve peaches with a dollop of mascarpone and drizzled with the thick, rosy peach syrup.
7. Garnish with mint leaves.

One Perfect Peach

This dessert may not look like much,  but it is absolutely divine transcendent and well worth every minute of effort.

My beautiful friends & me