I couldn’t believe it when I swiped my subway card one morning last week and the words “insufficient fare” flashed up leading to me awkwardly backing out of the stall much to the irritation of the ten people practically running me over Pamplona-bull style as they tried to get to the train before the train operator – who sees you running at breakneck speed –inevitably shuts the door in your face. I digress. Those two words “insufficient fare” meant that I had been in NYC for thirty days. I had used up my first metro card. I took a moment to savor this instant before being pushed aside by the next rush of people.
In these past thirty days I have celebrated a birthday, experienced an earthquake on the 18th floor of a high rise, scared my mother to death by calling her and exclaiming “Mom, you aren’t going to believe this! We just had an earthquake!” and educated my co-workers on the proper Hurricane preparation techniques North Carolinians get used to (fill the tub with water, buy bottled water and stock up on non-perishables like apples, boxed milk, Fig Newton’s and M & M’s.) I have explored several neighborhoods in Brooklyn, checked out a local comedy club on a Saturday night and had my fair share of New York style cheese pizza.
And now the summer is winding down. The day after tomorrow is September 1st and you can already feel that crispness in the air. The breeze off of the river is much chillier than it was two weeks ago and the leaves that Irene left on our trees will inevitably start showing a tinge of Autumn soon. But what a summer it has been. To celebrate the winding down of the past few months, I decided to send Summer off with one more peachy-keen dish. Literally. This dish was a simple, light and delicious dessert that I will plan on having again – only for breakfast. Because I like to pretend I’m adult enough to have a fruit dessert but in reality I just want a giant hot fudge sundae with sprinkles and will save my sophisticated fruit concoctions for a time more appropriate for those ingredients – like breakfast.
Grilled Peaches
Adapted from Weight Watchers
cooking spray
1/4 cups low fat cream cheese, at room temperature
2 tablespoons reduced fat sour cream
1 tablespoon honey (I would increase this -- or at least add an extra drizzle once the dish is plated. You can never have too much honey.)
3 peaches, pitted and halved
Heat a grill pan (or a regular grill if you live in more than a ten by ten foot space and have the luxury of an outdoor space) and spray with cooking spray. Place peaches cut-side down until marked. (Mine never got marked and I kept them on there a couple of minutes. But they were still sweet and delicious.) While peaches are grilling, mix cream cheese, sour cream and honey in a bowl until smooth. Place cooked peaches on a platter, cut side up. Garnish with a spoonful of the cheese mixture and drizzle with extra honey.
In these past thirty days I have celebrated a birthday, experienced an earthquake on the 18th floor of a high rise, scared my mother to death by calling her and exclaiming “Mom, you aren’t going to believe this! We just had an earthquake!” and educated my co-workers on the proper Hurricane preparation techniques North Carolinians get used to (fill the tub with water, buy bottled water and stock up on non-perishables like apples, boxed milk, Fig Newton’s and M & M’s.) I have explored several neighborhoods in Brooklyn, checked out a local comedy club on a Saturday night and had my fair share of New York style cheese pizza.
And now the summer is winding down. The day after tomorrow is September 1st and you can already feel that crispness in the air. The breeze off of the river is much chillier than it was two weeks ago and the leaves that Irene left on our trees will inevitably start showing a tinge of Autumn soon. But what a summer it has been. To celebrate the winding down of the past few months, I decided to send Summer off with one more peachy-keen dish. Literally. This dish was a simple, light and delicious dessert that I will plan on having again – only for breakfast. Because I like to pretend I’m adult enough to have a fruit dessert but in reality I just want a giant hot fudge sundae with sprinkles and will save my sophisticated fruit concoctions for a time more appropriate for those ingredients – like breakfast.
Grilled Peaches
Adapted from Weight Watchers
cooking spray
1/4 cups low fat cream cheese, at room temperature
2 tablespoons reduced fat sour cream
1 tablespoon honey (I would increase this -- or at least add an extra drizzle once the dish is plated. You can never have too much honey.)
3 peaches, pitted and halved
Heat a grill pan (or a regular grill if you live in more than a ten by ten foot space and have the luxury of an outdoor space) and spray with cooking spray. Place peaches cut-side down until marked. (Mine never got marked and I kept them on there a couple of minutes. But they were still sweet and delicious.) While peaches are grilling, mix cream cheese, sour cream and honey in a bowl until smooth. Place cooked peaches on a platter, cut side up. Garnish with a spoonful of the cheese mixture and drizzle with extra honey.
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