Peaches

You know how it goes. It's the end of the work week and the night before you grocery shop. You stand in front of your refrigerator with the door open, tapping your foot, and hoping for culinary inspiration. If you're lucky you might see a carton of milk with a few remaining sips, a lettuce leaf or two, a couple eggs, a wedge of cheese, and assorted condiments. You scrounge around in the cupboards and discover an english muffin. You won't starve after all.

A similar scene unfolded in our kitchen last.night. Earlier in the day, a farmer friend had given us three ripe peaches he'd plucked from the peach tree in his backyard. They deserved special treatment, so off to the kitchen I trudged. Generally, I dislike cooking. I'd rather someone else do the peeling and dicing and stirring and turning. I'd rather wash dishes. I compensate for not carrying the foodie gene by preferring simple foods and preparing simple meals. I cook to nourish my body and spirit, seldom to brag or impress.

Nevertheless, my husband and I needed dinner. Rummaging in the cupboards and refrigerator, I found two sweet potatoes, some salad greens, and about a cup of leftover corn. I washed and placed the sweet potatoes in a 350 degree oven to bake for an hour. When they were done I set them aside to cool for a bit. I divided and arranged the salad greens on two plates before peeling the peaches with a paring knife. Peach juice trickled down my wrist, and yes, I licked it off. Surprisingly tart. I sliced and arranged them beside the greens. Next, I mashed the sweet potatoes and warmed the corn in the microwave. I divvied it up and sprinkled it over the greens.

Lastly, I dribbled a honey mustard dressing over the whole kit and caboodle and dinner was served. The sweet potato and corn's sweetness contrasted nicely with the tart dressing and peaches. The salad greens, well, my doctor tells me to eat greens so I eat greens. Warm whole grain bread and a wedge of cheese completed our meal. A trip to the supermarket could wait another day.