Gerry is looking so much better, he’s greedily gobbling all the dandelion leaves I can get for him ( great excuse for not being too thorough with the weeding). CC has been telephoning at lunchtime to check on the progress of the patient.
My parents and brother are coming for dinner tonight which gives me the perfect excuse for making peach crisp, a very scrummy pudding we often make when we’re in Ontario, the peaches there are amazing and plentiful in the summer. sadly we aren’t going this summer, so we’ll have to make do with Spanish peaches.
Recipe For Peach Crisp
6-8 ripe peaches, stoned and sliced
1 cup of Self-raising Flour
1 cup of sugar
1 Stick of butter ( or about 125g)
1. Place your peach slices in a large, ovenproof dish
2. In a large bowl, mix together the flour, sugar and egg until it forms large crumbs. Put the mixture on top of the peaches.
3. Melt the butter in a pan, pour over the crumbs.
4. Bake uncovered in the oven for about 30 mins at 190 C.
Serve with vanilla ice cream or cream.
This recipe came from a rather strange book I was given as a present while I was staying in Edmonton AB, from a lovely gentleman called Rohit. It contains many very delicious, but very very bad for you recipes !Throughout the book there are the vital statistics for some ‘hall of fame’ Edmonton Eskimos, most weigh well over 200 pounds, if they’re eating the stuff from this book I can certainly understand how they maintain such ‘fine physiques’ ! However, the occasional treat is absolutely fine as far as I’m concerned and CC certainly appreciates it.
We’re also eating spinach and Mange Tout freshly picked from the garden….delicious.