Sometimes the jam jells. Sometimes it don't.

Tonight I made Peach Somethingorother.

It was supposed to be like a kind of peach butter, however I didn't really use a recipe and I think I added a little more sugar than I ought. And then that extra sugar burnt a little, so now it's Peach Burnt Sugar Somethingorother

Why am I home on a Saturday night making Peach Burnt Sugar Somethingorother? Well because I have fricking roaring PMS and I am not suited to going out just now.

Not only do I have Category 4 PMS, but I have nothing to eat in the house AND I never got around to go food shopping today. Well, I didn't really forget, I was more afraid to go. Afraid that I would erupt in a roiling ugly mess of hormones and tears and melted chocolate and pho all over some poor unsuspecting sod.

Sometimes I am like the Incredible Hulk of PMS. It's..... incredible really.

Oh, yeah, anyway, back to the Peach Burnt Sugar Somethingorother.

My dad brought me some peaches from Gove Farm out in Leominster and I choppped them, cooked them, mashed them through a strainer, added some chopped crystallized ginger and then stirred in the sugar. Which after a while burnt a little.

Smells good, looks kind of goopy, tastes too sweet - but I jarred it and water bathed it anyway.

I took a few photos and I'll post them tomorrow.

Oh also I made a corn dish thing. Dad also brought me really amazing corn on the cob. I cut the corn off the cob and pan-roasted it with chipotle peppers, garlic, cilantro, and red, yellow, and green peppers.

It was pretty darn tasty, but it wasn't a chocolate fondue fountain, so I am still sort of grumpola right now.

Comments

tammy said…
Well, Sister in PMS, when you finally find the Chocolate Fondue Fountain of Youth, you will let me know, won't you?
September 21, 2008 at 11:09 PM
Mary said…
pms is a bitch. I'm off to go buy some fluff.
September 22, 2008 at 12:22 PM
Post a Comment

Popular posts from this blog

You should be eating: Braised Chicken Meatballs

Image
This was an impulse order at the Dumpling Cafe on Washington Street in Boston. (True story: when I was telling my Mom where it was, I used the Naked i as a point of reference.) I'd actually gone for the xiao long bao (broth filled dumplings) also known as "Juicy Buns", which they are famous for apparently. Hey, better late to the party than to not party at all, right? Because I did my homework, I knew to load one on to the spoon and then to nibble a little hole and suck out the piping hot broth. That is a tip that you will thank me for later, I promise you. There is no time that biting down enthusiastically into a bun filled with scalding hot filling and broth will reward you in any way. Also I knew from my homework that the key was to order everything at once while the waitstaff was near you. So in a panic I ordered the braised chicken meatballs. What a treat! They come with baby bok choy and a plate of rice. I totally think you should go eat them righ
Keep reading....

Aggressive coffee.

Image
The Evil Twin got us iced coffees this morning because it's what you do in Boston when the temps are above 40 degrees. Apparently she ordered hers "fucked up with 28 splenda". There is no other explanation. Unless it's "fuck you and your 28 splenda".
Keep reading....

Eastah Scorchah

Image
In April when the temps rise above 40, everyone around these parts switches over to iced coffee with a childlike glee that summah is just around the cornah. However when the temps rise to the 80's we all just complain. It's too soon for the beach, in a day or two the temps will drop back to the 40's, everyone is hot in their Easter dresses, it's too soon for A/C. We complain because we know that summah does NOT arrive in April, no matter how much global warming is happening, the possibility of a snow storm exists right through the end of the month. But hey, it was Easter and it was hot so we grilled and drank cold drinks and ate cool desserts. Sriracha grilled shrimp is literally one of my most favorite things to grill. If you are a recipe person, use this recipe from Food 52: Spicy Shrimp Recipe . If you are a just-wing-it cook like me, you basically marinate peeled and deveined shrimp in a gloopy mess of olive oil, Sriracha, garlic, Worcestershire sauce, br
Keep reading....