Peaches 3 results

Summer cobbler takes the cake

Recipe: Brown Butter Nectarine Cobbler/Cake Part cobbler, part cake, part pudding, a bit crispy around the edges and juicy in the middle, this rustic dish is just as delicious for breakfast as it is for dessert By Louise Crosby My refrigerator is bursting at the seams. It’s summer, and after waiting so many months, locally-grown fruits and vegetables are finally ripening. I can’t help myself – it all tastes so much better than produce that’s been shipped in – so a trip to the farmers market requires a carry cart to lug it home in. Trouble is, I don’t know how we’re going to eat it all. Let’s tally it up. Along with all the other stuff one keeps in one’s fridge, there’s a huge bundle of chard and another of basil, a bulging cauliflower, a bag of green beans, six pints of BC blueberries (on sale) and half a dozen ears of sweet corn. Meanwhile, taking up counter space, is a three-litre basket of ripe field tomatoes and another basket of ripe Niagara peaches....

Review: Peaches pushes the body politic

The performance artist, composer and electronic musician hit the stage accompanied by dancing labia then took a walk over the crowd encased in a gigantic condom By Katherine Monk October 6, 2015, VANCOUVER, BC -- Katy Perry has dancing sharks. Peaches has dancing labia. There’s a good argument to be made for the merits of each mascot sidekick – an uncoordinated shark made Perry’s Super Bowl performance a viral sensation, and Peaches plushy vulvas have brought the Toronto-raised, Berlin-based performance artist international acclaim as a gender activist with a sense of humor. But even without the shock value of gigantic stuffed genitalia prancing around the stage, there’s a clear difference in showmanship and intent that makes a Peaches show more than a night of entertainment. The woman born Merrill Beth Nisker is able to straddle disparate worlds through her weird mise-en-scene that uses the tricks of arena rock theatrics while mocking their phallocentric ...

Peachy! It’s jam without all the sugar

Preserves can be tedious, frustrating and totally fattening, but if you're able to consume your compotes quickly, you can feast on fast late-summer peach jam and cream biscuits By Louise Crosby There’s one way of making jam that involves sterilizing jars, adding pectin, cooking the daylights out of the fruit and possibly sealing the jars with wax. Thankfully for those of us who aren’t up for all that rigamarole but still like the occasional spread of home-made jam on a biscuit hot from the oven, there’s another, much easier way.  Granted, you have to eat it up quick or store it in the freezer, but somehow it tastes fresher, less sweet, more like the fruit itself.   Thanks goes to Mark Bittman for this easy recipe for peach or nectarine jam, as published in the New York Times. He adds just the right amount of ginger to not overpower the fruit, and honey instead of sugar. Since 1 1/2 pounds of peaches equals only four good-sized peaches, and you probably bought ...