Okanagancook

There's a farmer at the Penticton Farmer's Market who asks you when you want to eat the peaches being purchased. With the time in mind he goes to a different box of peaches that he has categorized as eat today; eat tomorrow; eat in three days....all depending on the hardness of the fruit. I just had a beauty for breakfast that we got three days ago so they are ripening fast.

"Sometimes the bear will eat you, sometimes you will eat the bear" thank you Joan Armatrading.

I lived in Toronto as a child and had Niagra peaches. Since then , living in Edmonton I had not had a peach until we moved to the Okanagan. oMG, a real, juicy, peach is a thing of beauty.

cheese, bacon, tomato toastie, delicious

sartoric, no I actually don't eat a lot of jam so these are gifts but I want to use them more to marinates/glazes/sauces for summer BBQ. My DH again says 'where are you going put them"? He had a great idea. We have two spare bedrooms that are for visitosr and rarely do we need both at once (two bedrooms connected with a Jack and Jill bathroom) and they both have walk in closets with shelves perfect for storing jam....that's where they are going. I did have more than two beers at the pub and told our neighbour who kindly gifted us with the peaches that if they gave us any more, they were coming back at them ala Monty Phyton castle battle via sling shot! Ha, ha. They have been so generous and many at our table said take the extra peaches to them to the local soup kitchen which they will. Several at the table will be stopping by tomorrow. They mentioned that they will take out some of those trees and then we talked about grafting some plum and apricot branches on the the trunks of the cut down peach trees......that works but you need someone who knows how to do that and there are many at our table who know how to to do that. Sounds like a plan if they plan on cutting down some of the six peach and four cherry trees they have.

FINISHED!!!! TWO DAYS OF DEALING WITH PEACHES AND APRICOTS. 9 peach jams 4 BBC Hot Peach Chutney 6 Vegetarian Epicure II Peach Chutney 11 Apricot Jams 5 Peach-Chipotle Jam from Serious Eats, 6th (I added more adobo sauce than called for) 6 Spicy Peach Preserves from FoodinJars, 2nd pic and 3rd 7 Peach-Habanero Jams from Serious Eats, 4rd pic and 5th pic I need a beer .

Nice job. Looks pretty 'adequate' to me!

Apricot jam with some gifted apricots made in my copper jam pot. Here is an article from Bon Appetite about these beauties. http://www.bonappetit.com/test-kitchen/tools-test-kitchen/article/mauviel-copper-jam-pan It is 15 inches in diameter and 5 1/2 inches deep. Pictures of it in action and then all cleaned up. The clean up I do in my dog bath in the utility room.

I'd be very happy with a sandwich like that for dinner! Forgot, again, to take pics of dinner. Smoked chicken legs, rosemary/sherry vinegar marinated peaches, Ottolenghi peas, sorrel and green onion side and Instapot steamed garden potatoes. We bought a new digital Bradley Smoker to replace our old original model. The new one is like the Instapot, load it up and walk away. I will be doing more meat in there this summer which by the way looks like it is finally arriving in these parts. Unseasonably wet and cool. Should be low 30's with sun.

Well thank her for looking for it. I have, in the mean time, been searching on line for a suitable recipe.

So, do you have a couple of favourites mrdecoy1970? I see Charmaine Solomon's Encyclopedia of Asian Food. Wonder if that's the same as her The Complete Asian Cookbook? This is one of my favourites, so much so, I'm on my second book due to over usage.

Thank you for posting such detailed shots of your shelves. Many familiar titles then others not so much. And my DH thinks I have a lot of books.

Setting them out when it's not warm enough may be my problem. I shall be mindful next year. So far this year only a few tomatoes with blossom end rot.

Eatyourbooks says I have 298 cookbooks. Yikes. I've pretty well stopped buying except when the annual awards come out then I'll have a look at what is there. I bought a lot of books two years ago and am struggling cooking from all of them. I need to pick a book and cook recipes from that book and move on to the next. The books are arranged in some kind of order. By cuisine: East Indian; Spanish; Italian, Southern US, German, Great Britain; Greek......; then a lot of restaurant books are together; light cookery together and I think that is it. The Magazines are kept in date order and most of the recipes I want to make from them are bookmarked using Eatyourbooks. I use this feature quite a bit for marking recipes that I like to make again; not make again; or just plain make it! I have trouble deciding what to make with so much choice but right now it's all about eating fresh from the garden. Tere, it's interesting to see the different books you have over there in Europe. Books we don't see on our shelves but then also familiar ones such as ad hoc at home.

Lamb chops with some lamb jus sauce; green beans in anchovy, garlic, lemon and oil dressing, gooseberry chutney on the side and Happy in the Kitchen Pea/Basil/Potato puree with a hunk of butter melting in the well. We didn't really care for the puree and we tend to like our good free range meat just cooked with salt and pepper so the taste of the meat can be enjoyed so the sauce got a thumbs down.

This could be dangerous as AnnaN points out. Here goes with mine. We have a great room with the kitchen at one end and the dinning room kinda tucked away at the other end. I have bookshelves as part of the kitchen design and then of course I needed more space so we have the tall six shelf book case made by the kitchen cabinet people to match the style/wood/colour. And then, of course, I ran out of space and we had this low six shelf unit built in over the heat/cool registers. I doubles as a side board if needed. The problem with all these shelves is adjusting the heights so the books fit without having to turn them. Compound this with wanting to have them in some kinds of sensical order makes for an impossible situation which is why you see some of my books on end. First up the kitchen books which also include the magazines I subscribe to: BA, Fine Cooking and Food and Wine with some special editions of various others kept with the regular issued magazines. Note the empty shelf in the second picture....trouble brewing. Over to the dining room and the first six shelfer we had made. On the other side of the dining room is the other size shelfer and I have taken close ups of the books. Then finally away in some storage area are some books I don't want to throw out just yet. Some have been taken to the second hand store already.

The first three pictures are of my monsters from the compost, aka the squash plants that were not murdered when they appeared in the compost bin. "Let's just see what happens" I recalled remarking to DH. A friend who has a nasty history with out of control squash plants remarked upon hearing the news of our experiment "Nothing but trouble!". As you can see they are a little water stressed at the moment. It happens every afternoon despite watering full on for 40 minutes a day at this time. They, I think there are three or four plants, have taken over the entire three-bin compost and are growing out the back and off to the side as you can see in the first and second pictures. They are buttercup squash and I'm not sure how many of them are but a guess would be 25 or so Cucumbers: I don't know what is going on this year but three cucumber plants died after being transplanted as usual. And the ones that have survived are small like the one in the picture. Weird. My lemon cucumber plants are ok but on the small size also. Here are a couple pictures of my tomato plants, Early Girl and Cherokee Purple.

I am dealing with a plethora of peaches. Two kinds of peach chutney are done. Searched for a peach-chili based BBQ sauce and found this one online which I just finished making. It is very nice indeed. One recipe makes four 250 ml jars which I processed for 25 minutes so it will keep in the cupboard. I would add some habenaro also. Either 1/2 chopped or one split open and cooked with the sauce for the first half hour and then fished out. This will impart a nice fragrance to the sauce as well as some different kind of heat. I also used canned Romas because I had no fresh ones. It is quite sweet so would best be used as a finishing sauce.

Very nice kitchen! A lot of thought went into the design. We love our Miele dishwasher, often asking: "Is it turned on?". So quiet. Love those handles on the cupboards. They almost need to be that long on the size of cabinet they operate.

yup that looks like it

Some kinda lasagna with the tofu, cheese, leek and mushrooms.salad with carrots.

Have to admit, the roulade would be bit of work.

Welcome to the SV then grill crowd. So simple especially for entertaining IF all your guests like their meat done the same way....otherwise another SV rig is in the offing! Ha, ha.

I put some butter in the ss pot along with the pots and green onion. Sauté for a few minutes. Added the milk and used steam high pressure for 7 minutes. The potatoes were sliced about 1/8th inch as were the green onions. They were only just done after the seven minutes. Then I mashed them in the ss pot and kept warm for about 45 min until my chicken was done. Hope that helps. I found the recipe on line but don't remember where.....this is becoming a common problem

Strange knob, couldn't find it in the manual. It's like a 'black hole' only a 'black knob'. It's the Pino talking