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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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peach-trifle-78

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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peach-pie-0037

This pie feels tastes success. Like triumph and victory. See, I’ve been in a serious pie slump. One week I went through 4 batches of pie dough and nothing turned out right. I don’t know if my house was too hot, if I worked the dough too much or too little or what, but it was one massive fail after the other. There was a lot of pie anger. Some strong language and a little forceful throwing of par-cooked pie dough into the trash. This continued right up through this past weekend when the crust of one pie just melted off the sides of the pie plate and straight onto the bottom of my step-mom’s pristine oven. At least the

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Oven Ribs with Homemade Peach BBQ Sauce | Peaches Please

Every summer my dad and I go through the process of making some good, classic Memphis pulled pork barbecue. In fact, that’s what we did for the 4th of July. The meat went on the grill at 10 pm on the 3rd and we took turns getting up through the night, tromping across a field to where the smoker/grill is stationed next to the barn, stoking the fire, basting the meat and then hustling back across the field to crawl back into bed. It’s a process, but it’s worth it. However, it’s not a process I’m willing to go through all that often. Sometimes I want some sticky, tender pork deliciousness without sleep deprivation. Sometimes I don’t even feel like

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