Sunday, July 12, 2009

Black Velvet Mary Jane's

When my daughter was a baby...almost 29 years ago, I bought her a pair of black velvet Mary Jane's. They looked so sweet on her feet that had not yet touched the floor. These shoes would not have been practical after starting to scoot across the floor or crawl, not wanting the velvet to be scuffed off on the toes! Some shoes are just for looking cute, don't you think?

Saturday was the annual Peach Festival in Weatherford, TX. What a fun...and hot...way to spend a Saturday...playing putt-putt with a peach...

...listening to live music...

...and scouring the antiques shops and the many craft booths for interesting objects d'art for the garden.

Around the town square, homemade peach ice cream, hot pans of crusty peach cobbler with a dollop of vanilla ice cream, and a cold frosty peach julep could be bought to cool the tongue....didn't do much for the rest of your body.

Most of us think of Georgia when our mouths water for the taste of a peach, but let me tell you that Parker County peaches...

...have a sweetness of their own. This year...the sweetness came with a price! We bought a half peck of large, juicy, velvety peaches and a small bag of small, tart, also velvety husband's favorite...easy to pick up and eat before the juice runs down your arm.

Early this morning, I received an email with a recipe for Skillet Peaches which gave me an is my rendition...

Skillet Peaches

1 Rolled refrigerated pie crust
1 T. butter, melted
1 to 2 T. sugar
1/4 tsp. cinnamon

Let pie crust stand at room temperature for 15 minutes. Unroll crust on lightly floured surface. Brush with 1 T. melted butter and sprinkle with sugar and cinnamon. Cut pie crust in half and then into strips. Place strips on parchment lined baking sheet. Bake for 10-12 minutes or until lightly browned at 375.

6 to 8 peaches, pitted and halved or quartered
1/3 cup butter, melted
1/4 cup mango nectar
2 T. brown sugar

In skillet, melt 1/3 cup butter on medium heat. Add peaches, skin side up. Cook 4-5 minutes, turning once. Remove peaches. Add nectar and brown sugar to skillet. Cook and stir 1-2 minutes or until sugar is dissolved and a syrup forms. Spoon syrup over peaches. Serve with Ice Cream and Pastry strips. as you probably guessed...some of our peaches made their way into a skillet and the soft velvety skin came out looking like it had made a few scoots across the floor. Soon those peaches will make their way into a bowl covered in the sweet syrup, a dollop of vanilla Blue Bell, and strips of sugared pie crust.

Scuffs on a velvet shoe...not so pretty, but Skillet Peaches....perfect!

If the shoe fits, wear it well!


tpillstrom said...

I'm glad to see you blogging! I was wondering if you forgot about your readers! So, um...wondering if you'd be interested in being the speaker at our church christmas party? I love reading your blog and I think you would be GREAT!