Four pounds of peaches really doesn’t seem like a lot until they all start ripening at once.  And there’s only two of you to eat them.

Grilled peaches last night, peach salsa today, and peach ice cream later on tonight still leaves a few peaches for tomorrow… Peach upside down cake, perhaps?!?  Peach BBQ sauce?!?  I’m gonna have to think about this…

In the meantime, the peach salsa came out pretty good atop bone-in pork chops.    I used a Caribbean salt rub (Sarah’s Sea Salt – another gift) on the chops that set off the peach salsa quite nicely.

Peach Salsa

  • 2 ripe peaches, diced
  • 1/2 small red onion, diced
  • 2 jalapeño peppers. minced
  • 2 tbsp cilantro, minced
  • salt and pepper, to taste

Mix ingredients and chill.

The salsa is about as basic as it gets.  Add lemon or lime juice, or anything else that strikes your fancy.  It’s pretty difficult to screw up.

The mashed sweet potatoes had a bit of a twist, as well.  I mixed in Boursin cheese!  I used it a lot for white mashed potatoes, I figured it would go with the sweets, as well.  It did.

It hit 81° today.  The windows are all still open and a slight breeze is blowing through the house. Perfect temperature for homemade peach ice cream.

More on that, later…