peaches
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Okay, I could talk about peaches, angel food cake, pastry cream, sugared almonds and rum, but I think those ingredients kind of sell themselves. I’m not sure what I could say that would get you more excited about eating Peach Trifle than just listing the ingredients, so let’s talk about something else instead. And because I’m the boss of Peaches Please, I get to choose the topic. So, Star Trek. Specifically, Star Trek The Next Generation, or TNG.  It first aired in 1987, when I was pretty young, but I have an older brother so, like Star Wars, Star Trek is part of my childhood lore. I grew up with the strong, beautiful voice of Patrick Stewart, the fire of

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 A few weeks ago I drove down to Miami for the 2014 BlogHer Food Conference. In case you were wondering, it’s a bit of a haul from Atlanta to Miami. This was my first time at any of the BlogHer conferences and I had a really good time. For those of your who might wonder what goes on at a food blogger conference, let me take a minute to briefly tell you about it. The conference brought together food bloggers from all over the country (and probably some from outside of the US as well) and featured speakers and breakout sessions on topics ranging from how to deal with the press, next moves in a food career and how to

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 Well, it’s the first Friday of 2014. The sun is shining, the air is crisp, music is playing and the time of hibernation is coming to an end. Not winter hibernation, we have about two months of winter left in Georgia, but the Christmas holiday post-New Year’s TV marathon couch-potato hibernation. In honor of crawling out of the elaborate nest I’ve made among the couch cushions and blankets, I’m breaking out the peaches. It’s winter so I don’t have any fresh peaches, but I have the bags of frozen peach slices I prepped during the summer, which are perfect for smoothies. Also located in my fridge: peach nectar (left over from New Year’s Bellinis) and fresh ginger. Awesome.

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A few weeks ago I posted a recipe for a Caramelized Peaches with Honey Basil Yogurt. In the post I talked about how Chobani had sponsored the Food Bloggers Connect conference I attended. Well, Chobani saw the post and sent me a bunch of free yogurt to play with. Score. I love yogurt. I like eating it, I like cooking with it and I particularly like pairing it with peaches. Basically, I will pay to eat and cook with yogurt in day to day life, but, just so we’re all clear, I used free yogurt in the making of this panna cotta. Thanks Chobani! Now that we’re all clear on that, let’s get on to the panna cotta! Panna Cotta

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