… otherwise known as: peaches leftover from the bottom of your sangria pitcher. With ice cream. And a pinch of cinnamon if you want to get fancy.
This weekend might have been my laziest summer weekend yet. Jack was out of town so I really kicked back. I ate some pretty interesting (yet amazing) watermelon sushi Friday night with a girlfriend… went for a long sweaty walk this morning… and then caught up on every episode of Food Network Star. I can’t say I’m on pins and needles about tonight’s finale because my favorite girl (Emma) got kicked off a few episodes back. I guess I’m rooting for Luca because an Italian man cooking his grandmother’s recipes is pretty darn charming.
To make up for this over-the-top-lazy recipe, here are some other food links I’ve been enjoying this week:
Super powered tomato + basil collard wraps (The First Mess)
Frittaffle! (Real Food by Dad)
Funfetti Biscotti (My Name is Yeh)
Pickled mini carrots (Circa Happy)
Honey Olive Oil Zucchini Muffins (Pinch of Yum)
Mexican Corn Panzanella Salad (Aida Mollenkamp)
Crispy Cauliflower Tacos with Slaw & Avocado Cream (Blissful Basil)
Black Bean, Hominy, and Kale Stew (Cooking Light)
And away from the computer, I’m reading this.
Happy Sunday!
wine-y peaches & cream
PrintAuthor: Jeanine DonofrioIngredients- wine soaked peaches from this Sangria recipe
- ice cream - dairy or non-dairy
- sprinkle of cinnamon
ncG1vNJzZmivp6x7rbvVnpinnJyaurC60meaqKVfrLavsYyesGaolZawqbHSZpqrnZGifA%3D%3D