Like my Peach?

Peaches. I'm gonna say it again. Peaches.

Could be a stripper name, but it also could be the Best. Damn. Fruit. Ever. [Ed: 2nd Best]

I'm slightly obsessed with them lately. I realize I should be writing about something in season, but I'm not.

Again, slightly obsessed with these juicy fruits lately, so save this for when they are actually in season (late July). I just ordered a HUGE box of them and I've been making everything with peaches.

Tarts, pies, crumbles, cobbler. Eat peaches people.

Not only are they like one of The. Sexiest. Fruits. Ever (tell me you can't bite into a juicy, wet peach and not get just a little turned on).

We're called Cooking and Drinking: Gin Edition

Let me say this: I love Gin.

It is the nectar of the gods.

It is my favourite drink and it tastes unlike anything else.

I drink three types of Gin, Tanqueray, Bombay Sapphire and Hendrick's.

Each has earned a different mood.

Unlike the "Gin and Tonic is a Summer drink people" I drink my Gin and Tonics year round.

Because I'm cool like that and because nothing else competes.

Nora Roberts knows her sex and sauce.

Some years ago I stumbled across this recipe in a Nora Roberts book. Feel free to judge me. It wasn't a new Nora Roberts book like "The Witness" or "The Collector" with a catching mystery and a fast paced story, it was an old one from the early 80s.

You know the type of book, where people still smoked in doctors offices and men still slapped women's asses freely.

Not that I'm not down with a little ass slapping.

Anywho, it's the climax of the book. The lovers finally meet up in a small cottage on the lake. The author paints a picture of sexual tension you can cut with a knife. The female character seduces the male with her…

Sous-Vide T-Bone Steak

I recently purchased a new cook book.

Modernist Cuisine at Home for around $100 from the internets.

It includes two books, the proper cook book, and a waterproof Kitchen Manual that has all of the recipes found in the main book without the pictures and extra discussion.

Never before have a read a cook book front to back like a novel.

It has given me so many simple ideas to make cooking better.

One of the things that the book endorses is sous-vide cooking. Which is using a water bath to bring meat upto temperature.

By putting your food, spices and sauces into a vacuum sealed ziplock bag and then putting the bag into warm-hot water to precook the food.

Below is how to do it with steak.

T-Bone Steak is what I used.

Gluten Free Breakfast

Apparently Gluten free is a buzzword being adopted by tons and tons of people who aren't tragically cursed to be unable to enjoy gluten.

I call this Egg Crepes

Mothers Day Breakfast

Mothers day is a sham of a holiday.

Ruined like Christmas, like Black Friday, and Tuesday.

But Mothers deserve things.

Well the not fucked ones.

So the ones who are deserving are allowed to benefit from this recipe.

And by recipe I mean general guidelines for cooking.

If you want specifics read Portia's writing. I generalize.

Unlike Mother

In honour of Mothers Day I'm sending this one out to my mom.

My Mom……who hates cooking. 

My mother, my determined mother, had to face my multiple childhood allergies to anything processed head on. And she did it with style. So much style that I grew up loving cooking/baking and the versatility surrounding the food she taught me how to cook. Can't eat this, well substitute in this. 

So, thanks Mom, for grinding your teeth through multiple recipes and in doing so instilling in me a life long love of food. 

Today I'm passing on one of her no fail recipes. The first recipe I ever memorized. I'll do two versions in this post. The first is the one my mom passed down to me, the second I modified for you vegan folks or folks with allergies. Here we go!

THE EASIEST FREAKEN CHOCOLATE CHIP COOKIES EVER…………..ever