It’s so easy to love a peach.
Don’t pass them by. If you do, you can never know the sweetest peach. Or bitter regret.
The summer I discover Utah peaches, I buy them by the bushel, peel the skin away and slice them (one for me, one for later; two for me, one for later) -and flash freeze each piece individually, so I can taste them in the middle of winter. Then, I sauté them up with some chicken breast and herbs. Or bake a peach cobbler.
But in the summer, I eat my Utah peaches naked. With abandon.
Photo by totalAldo
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