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March 29, 2003
The State I Am In
A small report:
*On our block there are something like 23 houses and in at least 10 of those yards are “Austin Against War” signs.
*I got an email from my grandfather that’s still got me grinning. Seems I made him happy by writing him a short note, mostly about turnip greens. He’s glad to know I’m eating my greens and cornbread, and so am I.
*I have spied the first peaches of the season in the market. Now, sadly these are not splitting-flesh fresh, juice dribbling everywhere, Fredericksburg peaches (available at only the finest central Texas roadside stands). It’s still too early for that. These came all the way from Chile, and were a little overpriced, but they’re ripe and sweet and delicious, and that makes them worth it. I’m going to make peach salsa with them, tart and sweet and hot and so, so good.
*Later on there will be a birthday party for our beloved Mo-mo (that’s Miss Maureen, for those of you not in the know, yo) and I will take said salsa over. There will be much eating, drinking, rejoicing and celebrating of young Moe. Y’all come. You can call me for directions.
Posted by pogo at March 29, 2003 1:30 PM
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Comments
i want the peach salsa recipe!
Posted by: sentry on March 29, 2003 9:37 PM
I made a giant, party-sized batch, but you can cut it down to size. Or you can make a bunch and just refrigerate it. It should keep for a week or so, and would be good with all kinds of beans, quesadillas and fish, as well as for plain old tortilla chip dipping.
4 ripe peaches, peeled* and chopped (I used white flesh, but any will do.)
1 bell pepper, any color, seeded and chopped (I like red.)
1 good-sized beefsteak tomato or 2-3 romas, chopped
4-5 serranos or jalapenos (or more, if you like), chopped. You can seed them if you want a milder heat.
1/4 - 1/2 of a medium-sized 1015 sweet white onion, chopped (you could use red onion when the 1015s are out of season, too.)
2 cloves garlic, minced (or more, if you like)
juice of 2-3 limes (or more)
2 big handfuls of cilantro, or maybe less, chopped
salt and pepper to taste
That’s it. Chop it up and throw it all together. It’s all just a matter of taste and tweaking the amounts to your liking, but those are all the ingredients. You can sub lemons for limes if you like, throw in a splash of oj if you want. Sometimes (I did this yesterday) you can throw in a little cayenne if it’s not hot enough for you.
I suppose you could pulse it in a food processor or blender if you wanted it just for dipping, but the texture is really nice with everything just chopped up.
This makes around… 4 cups? That’s a guess.
My friend Joey, who lives in NY, was at the party last night. I was stuck in the kitchen with him for most of the night. He kept saying, “Tamara knows her way around a salsa,” to everyone who came by and demanding more and more recipes.
*peeling peaches:
Bring a big ol’ pot of water, like a stock pot or big sauce pan, to boil. Add peaches and leave for 30-60 seconds. Remove and immediately plunge in an ice bath. Skin should be loose and come off without much coaxing. After peeling, put fruit back in ice bath to keep it from discoloring.
Posted by: tam on March 30, 2003 2:23 PM
hey guess what?
happiest news ever.
i planted a peach tree and a pear tree in my back yard yesterday.
xo,
sb
Posted by: lola_warbucks on March 31, 2003 11:25 AM
and by “i” what i really mean is scott did most of the work and i clapped a lot.
Posted by: lola_warbucks on March 31, 2003 11:27 AM
Yum! What kind of pears?
Posted by: tam on March 31, 2003 5:05 PM
asian pears.
:P ~~~
(that is drool dripping off my tongue)
Posted by: lola_warbucks on April 1, 2003 11:22 AM
i think lola would do a great job of writing animal crossing letters.
Posted by: pusgums on April 1, 2003 11:26 AM
o! yum, thank you!
Posted by: sentry on April 1, 2003 3:10 PM