February, oh, February. You’ve been good to me.
Or should I say “février, oh, février” (in honor of my awesome French class).
I’m pleased to say that I am officially an English major, and I couldn’t be happier. Hopefully I will be able to incorporate food into my future career in some form or fashion, but only time will tell! I feel so blessed to have The Pie Notes as my little vacation from literature.
Life for Sarah and me has been much more…relaxing. Our classes are exponentially more enjoyable and spring is beginning to reveal its beautiful face! We have brightly colored flowers arranged in vases in almost every room at our house, and this evening I finally baked some peaches that have been staring me in the eye for a couple days. Every time I walked past them I got a whiff of that intoxicating aroma and I just couldn’t resist them any longer.
My baked peach kinda looks like a scoop of ice cream. Now I want peach ice cream. That will be my next endeavor…
All you do for this is halve some peaches, brush with butter, top with streusel, and bake them to perfection.
And top with fresh, sweetened whipped cream and a drizzle of warm honey.
Oh, honey. This peach is good.
I can’t even explain how important every component is. The peach is tender and perfectly sweet, topped with a crumbly, spiced streusel. Then the smooth, freshly whipped cream (emphasis on the fresh–no Cool Whip here) cools down your mouth, and at the end you’ll taste that burst of honey. Ahh it’s just so delectable.
We enjoy watching Brunch at Bobby’s and he whipped this up in his Southern Brunch episode. I put my own little twists on it:
We’re gearing up for our college church group’s spring retreat to Ellijay, Georgia this weekend. There will be hiking, lounging, swimming, and sightseeing, so I’m very excited!
Pictures will be taken, I promise. Probably of embarrassing moments on my part, like my last hiking adventure at Chewacla. Gracious sake’s.
Enjoy your weekend, and give these awesome peaches a try!