I went to the U District farmers’ market this morning, and between a load of peaches (ugly but juicy-ripe seconds, for half price), fresh shiso leaf, Chinese spinach, celery root, great lettuces, tomatoes, salmon, peppers, and potatoes, I feel at eye of a kitchen hurricane about to spin up to speed. Only trouble is stirring up enough energy to cook anything.
It’s been one of those days: I’m tired. Achy. Tiny things have gone wrong all day, and I’m just not topped up on patience: Skagit River Ranch forgot to bring my yearly meat order to the U District market, I got a parking ticket, I dipped about half my head of hair in paint and spent a good portion of the afternoon picking it out, etc. Nothing catastrophic in any way, but just enough to put me off my game.
The salmon will still be fine tomorrow. And once this cools, it will be breakfast, smothered on toasted ciabatta.
Recipe 251 of 365: Cardamom Peach Butter
Whirl two huge, ripe, peeled, chopped peaches in a food processor until pureed. Transfer them to a saucepan and bring to a simmer over medium heat. Simmer for 15 minutes (until thick like applesauce), stirring occasionally, then remove from the heat and stir in two sticks softened unsalted butter (cut into pieces), 2 tablespoons good honey, and 1/2 teaspoon cardamom. Pour the peach mixture into glass jars or ramekins, chill over night, and spread on toast.