Peaches and Puff Pastry
I had about six peaches that needed using up and a package of puff pastry in the freezer. Almost-instant dessert!
Just for grins and giggles, I actually peeled the peaches - something I rarely do. And they were so sweet I didn't even add sugar to them!
I peeled and sliced them and then mixed them with 3 tbsp flour and 2 tbsp melted butter. Nothing else.
I placed 'em in the baking dish, topped it with the puff pastry, and placed it in a 400° oven for 35 minutes.
Yum.
Pasta Paraphernalia
After years (and years) of rolling gnocchi off the tines of a fork, Victor went out and got a real, live gnocchi board. Just in time for Monday's Pasta Feast.
He's going to be making Malloreddus con Saliccia.
I can't wait.