the city can be a challenge. But not in the way you´re probably thinking. I
never feel that everyone is having more fun because they´re at the beach or
that it is too hot to be faced with cement every time I go out. I have no
problem enjoying a not-so-crowded city, days of leisure à la Jane Austen due to said people not being around to call you or make demands, organizing
my house and now my blog ideas, the former not fully accomplished of course, and
very few deadlines in the horizon.
challenge is to feel I did those things to the full of my capacity. Three weeks have already passed by me like the
road-runner and I am, once again since it happens almost every year, left with
the feeling, very well deserved by the way, that I won´t get anything done
really, that I won´t take advantage of all advantages exposed in the above
my meals are very erratic to say the least, I seem to be constantly reaching
for a spoon or a cracker and digging into any bowl or jar in the fridge, which
amounts to periodically feeding myself with this chutney, hummus, leftover
frozen pizza, or corn pudding.
I made this
peach chutney last week and there´s only half of a medium jar left from the original
Really, except for the first day when I had a pork tenderloin in the fridge and ate what
would be my most complete meal in the last days, the rest simply dissapeared.
In my defense I can say first, that the peaches, both yellow and white, are at their
prime right now and I get what can only be described as a compulsion to make
the most of them, and second that this is so good. So so good. I don´t know if I ever made peach chutney before, but now I´m spoiled forever. Besides the sweet
and the spicy it has a fresh quality to it. I suppose it´s the juicy peach I
have to thank for. I already bought jars and will can the next batch, so I´m going to be eating this for a
from Dolli Irigoyen
red onion, chopped
grated fresh ginger
black pepper pods
(300g) white vinegar
and chop the peaches and the apple. Put them in a large saucepan together with
the onion. Add sugar, vinegar and spices and bring to a boil. Lower the heat
until the mixture is simmering. Cook for 1 hour or until the liquid is reduced
and the mixture is of a marmalade consistency. Let cool and keep refrigerated.