Happy Monday, friends! I’ve missed you!
I’m sorry I didn’t warn you about my staycation. I actually fully intended to continue posting on this here blog during my vacay, but I changed my mind because I was in serious need of some good ole R&R.
Corporate America kicked my butt in the weeks leading up to my vacation and my fellow blogger friends know that blogging is also a full time job.
Don’t get me wrong – I’m totally not complaining here. I LOVE this here website and I LOVE LOVE LOVE all of you!
Sometimes you just need to take a break from life, right?
While I would not refuse another week of paid vacation, I am feeling rested, refreshed, and recharged. I almost completely disengaged from all things internet and work related. I finally saw Fargo in its entirety, went to a party, hosted a dinner party, took a nap, slept in, and saw Van Halen in concert.
I also went for a bike ride without injury – those of you that have followed this here website know that’s a miracle in and of itself and worthy of a vacation.
My vacation may be over and the transition to fall is becoming more obvious, but I’m hanging on to vacation mentality and the spirit of summer for a little while longer. We have delicious summer peaches, my tomato plants are troopers and still producing new fruit (we are in the south afterall!), even though my pumpkin patch is growing out of control – we are the epitome of contrasts and contradictions over here.
Cheers to taking time to center yourself when needed and to a fantastic week ahead!
- 4 peaches, halved and pitted, cut a little more out from where the pit was to make room for more mascarpone
- 8 ounces mascarpone, at room temperature
- 1 teaspoon vanilla bean paste
- 1 teaspoon cinnamon
- 3 tablespoons honey
- 5 tablespoons melted butter
- Fresh tarragon and chopped pistachios for garnish, optional
- Preheat oven to 350
- Stir together mascarpone, vanilla bean paste and cinnamon and refrigerate at least 30 minutes
- Brush a baking dish with 1 tablespoon of the butter and arrange peaches in the baking dish cut side up - you can slice of a small piece of the back for them to sit flat in the dish
- Whisk together honey and butter and pour over the peaches, use a pastry brush to make sure they are covered all over
- Roast until softened and somewhat browned, 25 - 30 minutes
- Fill each of the peach halves with the mascarpone mixture
- Garnish with chopped tarragon leaves and pistachios, if using
- Serve immediately
Adapted from Bobby Flay