I am literally melting right now. It’s 100 degrees in June, IN THE MIDWEST, which is always in a constipated state when it comes to a cool breeze that those on either coast get to experience. We have zero relief. And if any wind from the Mississippi blows in your direction, you hold your breath and pray for someone to crop dust in your immediate personal space for some homemade oxygen as our river water air has a 99 percent chance of causing fatalities, or at the very least, some fried nose hairs and a stank eye. A total lose-lose =/
And then of course on the off chance that there is a cool breeze in the summer, you have to check the radar to see where the tornado is brewing and run underground for your brown spider infested hideaway.
No hard feelings St. Louis, I’m here to stay.
So being that I clearly can’t handle the heat, I boycotted any/all plans to grill this past weekend and converted my recipe development to an indoors-only experimentation.
Move over broiled grapefruit. and say hell to Broiled Peaches and Cream (it’s even better with ice-cream, know what I mean)
When slicing your peaches in half, I tend to slice like how I would an avocado, top to bottom, however being a little more gentle when splitting the fruit in half as peaches tend to bruise fairly easily (hence the, “bruise like a peach” saying).
I also like to scoop a larger hole where the pit once was, discarding the insides (eating them) so I can fit more cream in the middle =D
You may also add a tbsp of melted butter on top of broiled peaches, this will cause the peaches to brown a little better, however I for once, wanted to leave the butter out of the picture.