Well, friends. It’s hot here. HOT. I know everyone always thinks of Minnesota as snowy and cold, but when the summer rolls around it not only gets hot, it gets humid. Actually, I’m pretty sure it’s impossible for it to get hot here without being humid. And similarly to Rory Gilmore, I’d just prefer for that whole humidity thing to go away.
It’s been in the mid-90s the last two days, and the same thing is in the forecast today. Sure. How about 97 with 70 percent humidity? The hair gods are just laughing at me and my attempt to straighten my hair. Yesterday, it remained straight for about 10 minutes after I went outside. Then the humidity kicked in and I looked like Curly Sue. I like the summer and everything, but that’s just a little silly.
A nice thing about the warmer weather, though, is that the fruits and veggies are all over the place. I’m a watermelon nut. Seriously. I can eat half a watermelon. Besides chocolate, it’s probably my favorite food.
Another fruit I love is the beautiful peach. I didn’t snack on too many peaches growing up (you can’t when you’re stuffing your face with watermelon). And I only recently started liking peach pie. I’ve had a lot of frozen peach pies that were soppy messes, so I never liked it. But then I discovered the glory of homemade peach pie. Completely different.
Peaches always taste like distilled summer to me, so of course I had to make some peach butter with them. And I even tossed in a little chia to make it even better for you. I’m continuing them jam/spread fascination. After all, my toast can’t be nut butter and nothing else, right? 😉
- 6 medium peaches, sliced into chunks
- 2 tbsp honey or agave
- ½ tsp cinnamon
- 1 tsp vanilla
- 1 tbsp chia
- Placed peaches, honey, and cinnamon in a medium saucepan over medium low heat.
- Cook for ten minutes, stirring occasionally and breaking the peaches up a little with a wooden spoon.
- Add the chia and cook for an additional 5 minutes, or until the mixture has thickened.
- Remove from heat and add in the vanilla.
- Allow to cool to room temperature, then pulse in a food processor until smooth.