Chilled Pea Soup | Peaches Please

I grew up surrounded by books. I was part of a family of voracious readers and books lived in stacks on available surfaces everywhere in the house. While I almost never got toys during outings to stores, I could pretty much always count on my parents shelling out for books and I tore through them. Hey, I was shy and books were a wonderful escape from the problems of my adolescent world. As an adult, they are great for avoiding talking to those with whom you’d rather not engage. It’s like the international sign of “leave me alone.” And if someone feels the need to interrupt you, you can then glare at him or her and be perfectly justified about

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It’s that time, folks. This week — Thursday, Friday & Saturday. The Asheville Wine and Food Festival is a happening. And thus far in our conversations about the fesival we’ve discussed wine, prohibition and liquor. So, what could possibly be missing from this equation (other than, you know, food)? Beer. The answer is Beer. North Carolina, and Asheville in particular, is exploding with breweries, both established and up and coming. North Carolina hosts the largest number of breweries in the South, and Asheville has been counted among the top 24 cities worldwide for drinking beer. Life was a little tough for North Carolina breweries prior to 2005, due to a law that mandated a 6% Alcohol by Volume (“ABV”) cap on

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Crock Pot Ham and White Bean Soup | Peaches Please

It’s happened. My freezer has hit maximum capacity. It’s actually probably over-stuffed, and I always find a reason to stick something else in there, so I’ve decided that it’s time to start reducing the volume in there. Honestly, it’s to the point where I don’t even know what’s contained within the small confines of my freezer, so I’m taking it upon myself to start using the treasures I uncover from within its depths (so I can keep adding to them, of course). The first item I decided to use was a ham bone that’s been chillin’ in there since, I don’t know, Christmas… Now, ham bones are, indeed, treasures. They make soup taste awesome, with minimal effort on my part,

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I found myself with a cache of very ripe bananas the other day and wanted to do something with them other than banana bread, which is my usual go-to recipe in this scenario. So I decided to make a cake instead. I started with my mom’s banana bread recipe and played around with the ratios and techniques to make a cake batter. And what a cake it makes. It’s a sturdy, banana-ey cake that is perfect for slicing into layers for an awesome and unexpected cake. Then I was faced with the question of what frosting to make. I contemplated a bourbon-vanilla bean frosting, which I’m now determined to make, but in the end decided to go classic with chocolate.

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