(This giveaway is now closed, and the winner [Alicia!] has been contacted. Thanks to all who entered!)
You know what it’s like when you start noticing what you appreciate about something, be it food or a place or a person you’ve just met, and then it goes and gets better? Almost as if your thankfulness were the cause, that thing suddenly pulls out even more of its charms: that dark chocolate’s topped by sea salt, that person makes you laugh especially hard, that neighborhood looks much more lovely when the sunlight hits the trees a certain way. You already knew you liked it, but now. Oh, now! Now you’re sold, smitten, goooone.
Well, that’s what summer’s gone and done, since I wrote that last post.
And has it ever.
Beyond the much more bearable heat of the last few days here, we’ve had gorgeous clouds, a crazy cool orange moon, warm night air so nice I want to sleep outside. Sunday, there was a long bike ride in the sunshine, when my arms darkened a few more shades while I sailed past fields of wildflowers. The day before, there was the Lisle French Market, with its live music and organic blueberries and, mostly, the freshest, sweetest bag of peaches I’ve ever held in my hands. These peaches are absolute perfection: so juicy, they’ll drip sweet, sticky juice on your fingers when you bite inside to their bright orange flesh and then, just like that, you’re mumbling things like, Oh, summer. You are really something.
And then of course, there’s my basil plant. That’s nothing new. But I took some time to look at it yesterday and people, this basil plant is big—enormous, really—covered with tall flowers and healthy leaves so fragrant, I feel like I’m in an Italian restaurant each time I walk by.
Take those peaches and this basil and put them together: hello? Summer is just plain irresistible.
Inspired by a sandwich my brother described having at Floriole last week and by Nick’s recent grilled cheese at Macheesmo, I made the following two sandwich-ish creations, both on sourdough bread (I like Breadsmith best) and both packed with the star ingredients of peaches and basil, plus some drizzled raw honey from Bron’s Bee Company, a local distributor with A+ packaging (see that glass bear above? so cute).
The grilled cheese was excellent (be generous with the honey!) but the peaches and basil on toasted sourdough? That was just completely over-the-top good, filled with dollops of ricotta and finished with sprinkles of sea salt and black pepper.
If peaches and basil are August, then this is a month I’m proud to call the one I was born in, as well as the one in which this blog began.* Oh, summer. You know what you’re doing.
*GIVEAWAY #1: Simply comment on this post for your chance at a $10 gift card to either iTunes or Etsy. Each person may earn one entry, and winners will be chosen via random number generator tomorrow.
Contest closes at Noon CST tomorrow, Tuesday, August 3. While you’re still welcome to comment here, the contest has ended.
Peaches and Basil on Sourdough
(i.e., my new favorite thing to eat)
Update, 8/24/10: It’s also great with mascarpone instead of ricotta. Mmmmm.
One large slice of sourdough bread, toasted
a tablespoon of butter
One ripe peach
Honey (I like raw best)
A couple springs of fresh basil
A few dollops of ricotta
Sea salt and black pepper
Butter toasted sourdough and top with ingredients, adding more or less of ingredients as you like. Makes one.
Peach Grilled Cheese
2 pieces sourdough bread
1 fresh peach, sliced thinly
slices of gruyere and raw-milk sharp cheddar
raw honey, a few teaspoons
a couple sprigs of fresh basil
Butter two slices of sourdough bread and place one, buttered side down, on a skillet heated over medium-low heat. Drizzle honey over top, then cheese slices, then peach slices and fresh basil. Top with other piece of bread, buttered side up. Flip when bottom is golden brown and grill the other side to match. Makes one large grilled cheese sandwich.