Peach season here is pretty much over, along with the month of August.  So to celebrate the last of the peaches, and August I made this peach sorbet today.

 

 

 

All you need is a bunch of peaches.

 

 

 

 

Some fruit juice, I used lemonade and strawberry concentrate.

 

 

Ice. I don’t really recommend that you try to stack your ice cubes into a pyramid just for a photo

 

 

..because, Yeah, that’s why. When the ice starts to melt it made the cubes all slippery and they immediately fell over.

 

 

Then stuff the peaches into the blender. I had to force mine a little.

 

 

Add lemonade concentrate,

 

 

and strawberry.

 

 

add ice and blend until smooth.

 

 

Pour into a pan.

 

 

Freeze until somewhat firm.

 

 

When it’s somewhat firm scrape or stir any frozen chunks. 

 

 

Scoop into dishes and serve.

 

 

Yeah, it’s that good.

 

End of Summer Peach Sorbet

ingredients

5 peaches

5 oz. lemonade concentrate

3 oz. strawberry juice concentrate

4 cups of ice

 

Toss all in a blender and blend until smooth. Pour into pan and freeze until somewhat firm. Scrape with a fork to break up any frozen chunks. Scoop into dishes and serve.

 

Here it is!

Super easy chocolate desert from my new favorite cook book.

 

 

 

 

In a food processor place melted chocolate, ricotta, brown sugar and cinnamon.

 

 

Blend until smooth. It won’t take long.

 

 

Spoon into dishes.

 

 

Garnish with whipped cream and chocolate shavings or Greek yogurt and mini chocolate chips like I did.

 

 

Then see if it’s any good.

 

Chocolate Ricotta Mousse

From Erin Gleason’s Cook book The Forest Feast

ingredients

4 oz chocolate melted

1/2 teaspoon cinnamon

1 Tablespoon brown sugar

2 cups ricotta

 

Blend everything in a food processor then spoon into dishes and chill.

Garnish with whipped cream and chocolate shavings or Greek yogurt and mini chocolate chips like I did.

 

#kitchencandy alert! Yes, I just got my hands on a new cookbook with beautiful photos and mouthwatering food styling inspiration!!!

 

 

I opened Erin Gleason’s book up and just flipped through the pages.  It was love at first sight.

 

 

I love how here recipes are laid out!

 

 

Yeah, I’d eat that.

 

 

Oo, that looks good too.

 

 

This too.

 

 

Oh purple potatoes, now I need some.

 

 

This would be good with cheese I’m sure.

 

 

Yes, strawberries!

 

 

Apple season will be here before you know it.

 

 

Hold on, I can make this now! I have all the ingredients in the house.  Talk to you later, I’m off to make a mess with chocolate so I can lick the spatula.

 

 

The photos were so captivating that I never did find out who the photographer was or who the food stylist was.

 

I like the basil lemonade so much that I tried Strawberry lemonade too!

…And it’s all gone.

 

 

Fresh or frozen strawberries work, I only had frozen.

 

 

Fresh squeezed lemon juice with some lemon zest if you like lemon zest.

 

 

Toss it all into a blender along with  water, honey to taste.

 

 

Add ice cubes and blend until strawberries are smooth.

 

 

 

Serve garnished with lemon slices.

 

Strawberry Lemonade

ingredients

1 cup frozen strawberries

1/2 cup fresh squeezed lemon juice

1/4 cup honey (add more or less if you like it sweeter or tart)

1 cup water

2 cups ice cubes

 

Blend together. Taste. Adjust to your liking. Serve.

 

I woke up one morning and thought I heard something out by the road. So I grabbed my camera and went out to look.

 

 

This is what I saw.

 

 

 

 

 

 

I wanted to get some photos of them actually trimming trees but they went off into the woods in the thick poison ivy and there was no way I was going to walk into that in shorts and sandals!!!

Maybe another time I can get the rest of the story photos.

 

Whigg Meadow is is on the Tennessee North Carolina line accessed by the mud gap trail, Benton MacKaye trail or a long winding forest road.

Some people were  there seriously picking berries but I just ate all the berries I picked.