tag:blogger.com,1999:blog-18071407.post4320030835857057539..comments2024-03-28T15:15:32.175+01:00Comments on Living the life in Saint-Aignan: Peeled, pitted, and peachy keenKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-18071407.post-14584808422932774292017-09-14T04:10:45.553+02:002017-09-14T04:10:45.553+02:00I miss peach season! Roasted fresh peaches with a ...I miss peach season! Roasted fresh peaches with a little brown sugar and butter to form a juice is also delicious!Sue Simshttps://www.blogger.com/profile/11304310794930039797noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-91716985299966513652017-09-14T03:00:44.242+02:002017-09-14T03:00:44.242+02:00Peter Piper picked a peck of peaches poaching.
Sor...Peter Piper picked a peck of peaches poaching.<br />Sorry, couldn't resist. Those look delicious.Emmhttps://www.blogger.com/profile/17365143273404503659noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-73160643873428944132017-09-14T02:27:27.689+02:002017-09-14T02:27:27.689+02:00Barbara M just posted that she is well. Yay! Check...Barbara M just posted that she is well. Yay! Check out her FB page for a photo of some damage on her street.Ginnyhttps://www.blogger.com/profile/04494717807563190298noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-21202477447085411252017-09-13T22:44:18.341+02:002017-09-13T22:44:18.341+02:00That's exactly how I freeze our peaches every ...That's exactly how I freeze our peaches every year. Mostly I use them in smoothies. I've got to get more creative!<br />(Haven't heard about Barbara/Merle yet, although I keep checking her FB feed.)Ginnyhttps://www.blogger.com/profile/04494717807563190298noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-66102362260728615632017-09-13T17:02:15.589+02:002017-09-13T17:02:15.589+02:00I hope you enjoy Vichy and that the weather gets b...I hope you enjoy Vichy and that the weather gets better. I have to say I've never been to the Sologne museum or Saint-Viâtre, but I do know several of the nearby towns like Salbris, La Motte-Beuvron, etc.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-23456291984375443822017-09-13T17:00:40.735+02:002017-09-13T17:00:40.735+02:00I've peeled tomatoes the way I peeled the peac...I've peeled tomatoes the way I peeled the peaches, by blanching them. But then you might need to squeeze out the juice, pulp, and seeds before pureeing the tomato flesh.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-66826405200216898312017-09-13T16:59:33.701+02:002017-09-13T16:59:33.701+02:00I squeezed the juice of a lemon and the juice of a...I squeezed the juice of a lemon and the juice of a lime (I only had one lemon!) over the peaches as I pitted them. The ones on the tray in my photo are not yet frozen, but the frozen ones also seemed to keep their yellow and red colors. I read somewhere that the citrus juice would prevent them from turning brown.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-75022284750681933652017-09-13T14:54:37.760+02:002017-09-13T14:54:37.760+02:00Will those peaches keep their color when frozen? I...Will those peaches keep their color when frozen? I like your method of peeling!Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-64386397942433063192017-09-13T13:15:56.375+02:002017-09-13T13:15:56.375+02:00That's the method that I used (decreed by my m...That's the method that I used (decreed by my mom, who was helping), when I made sauce from my fresh tomatoes, instead of using a food mill. Worked well.<br />JudySeine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-39588190553508166302017-09-13T11:10:39.722+02:002017-09-13T11:10:39.722+02:00No problem, Ken. Hope to catch you both next time....No problem, Ken. Hope to catch you both next time. I am following both yours and Walt's blogs now so I get more pics of Natasha to enjoy. Hope you all stay well and happy until we do meet up again.<br />We leave tomorrow for Vichy where we hope to catch better weather and where my lovely husband is treating me to live opera later this month. I am so looking forward to going to the historic opera house there for Don Giovanni. <br />We have, as always, enjoyed our stay here although the weather could have been much kinder. It didn't stop us having a super day in La Sologne yesterday visiting the museum La Maison des Etangs at St Viatre. So interesting. Do you know it?Sueceehttps://www.blogger.com/profile/10855614771291139032noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-40109918319490421802017-09-13T10:32:26.931+02:002017-09-13T10:32:26.931+02:00Suecee, I guess we're not going to get over to...Suecee, I guess we're not going to get over to Les Cochards, given this awful weather. Next time...Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-33893768832088337452017-09-13T09:41:24.288+02:002017-09-13T09:41:24.288+02:00I just ate some on buttered toast. Un régal.I just ate some on buttered toast. Un régal.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-28674489313055876922017-09-13T09:04:42.471+02:002017-09-13T09:04:42.471+02:00My mouth is watering at the thought of peach compo...My mouth is watering at the thought of peach compote. When I was a young boy, my mother used to make peach compote in a special pan I still use!chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.com