Thoughts and a Recipe

During the last few weeks, I've been struggling a little with the different people and events that I'll miss when I start BVS. I know this feeling of doubt is normal, and I know that what I'm going to do in BVS is going to be good for me, from (finally!) becoming fluent in Spanish to working through the rolling waves of culture shock to humbly serving others. I also know that my service in BVS will give me so many new skills that will be essential in finding some sort of employment (or help me get in to graduate school). I can finally work on Latin American issues and have a little credibility, rather than just a strong interest and semi-strong language skills. I will not let these doubts and feelings overwhelm me. I am excited about this journey on which I'm about to embark. And there is always Skype.

And now, on to the recipes, as promised last time I wrote. In Central PA, peach season is in full swing! My mom and I "put up" 14 quarts of peaches today. I still can't quite get over people saying "put up." I've always said, "We canned 14 quarts of peaches", or "We froze 40 pints of corn" etc., but those of you with whom I've mentioned canning or freezing always say "put up." I just can't get that in my vocabulary. Anyway, I had to let the peaches sit outside for a few days to ripen, and I couldn't resist grilling a few the other night for dessert, especially since the grill was already hot. I added a little mascarpone cheese (left over from a fig tart I made last week that didn't quite have the right fig-to-cheese ratio I wanted; too few figs) and drizzled the peaches with honey. I think I found this recipe, or something like it, on the Food Network website, or perhaps Epicurious, but regardless of where the idea came from, it's delicious! If you don't have a grill, you could bake the peaches until they're warm and slightly soft, and then proceed.

Grilled Peaches with Mascarpone and Honey

I think 1 peach per person is probably a good portion but do whatever you like.

Ripe peaches, washed and halved

1 Tbsp or so olive oil, so the peaches don't stick to the grill

1 tsp mascarpone cheese for each peach half

Honey

Heat grill to medium heat. Cut peaches in half, remove pit. Brush fleshy side with olive oil. Grill 2-3 minutes on each side, until peach is easily pierced with fork and skin has blistered. Remove from heat, plate, and add 1 tsp or so mascarpone to each peach half. I put the cheese in the little indentation left by the peach pit. Drizzle with honey and serve warm.

**PS - I know the formatting for this post is strange.  I haven't quite figured out how to make Blogger do what I want it to.**