It's nice to have a blog ! Something as mundane as peeling a peach makes the cut !

This a.m., as I struggled through the morning routine, I noticed some good Ga. (presumably) peaches on the counter. For a change to the usual Raisin Bran and HoneyNut Cheerios combination bowl, I decided to cut up a peach. Over the sink, I peeled it fairly quickly, and then sliced to the pit in quarters. With the pit still in it, I sliced it into about six slices crossways per quarter and scraped 'em into the cereal. With some 2% milk, it was the best eye-opener I've had since I discovered left-over filet mignon and scrambled eggs.

In addition to enjoying the routine - and price per ounce of enjoyment -of journaling here, I will make a Foodie comment - I recall that Wolfgang Puck said that he, after all this years in kitchens, still enjoys the process of peeling a potato (if that's not exactly what he said, it's something like that). I can relate. I look forward to the process of peeling my next Ga. peach (and that eatin' part too !).

START LESSONS LEARNED -

If a peach can brighten my day that much, maybe I need to get out more !

END LESSONS LEARNED.

Post Script - I went out and Googled "how to peel a peach" resulting in "about 965,000 results", the second of which was http://www.ehow.com/how_2096906_peel-peach.html. I was reminded that peeling a peach could be just like that tomato trick - cut an X in the bottom of the object of your desire(d peeled thing), blanch, shock and peel the skin off easily. This ehow site process "talks", though, about washing the fuzz off of the peach first which seems superfulous (sp?) if you're going to peel it. (!?)

Looking at just one more of the 965,000 results - ISN'T this relaxing I thought ! - at http://chowhound.chow.com/topics/407300 I picked up this tidbit that I will try if I remember next opportunity - - - "I learned the perfect tomato peeling method from the NY Times many years ago. dunk the tomato in rapidly boiling water for 10 seconds and rinse under cold water. The steam that forms under the skin loosens it, and it peels right off."

Another poster mentioned that, "...if you have only one peach to peel, fill a 1-cup Pyrex measuring cup about halfway with water and microwave until boiling. ...[P]ut in the peach until the skin loosens, then stop the cooking with cold water. No need to bring a whole pot of water to a boil. I hate peach skins and I always remove them."