Dear Constant Reader,
My summer has been all about peaches. For the past several years we’ve gotten two case of peaches over the course of the summer. Most of them just get eaten, but I cook a thing or two…
There’s always jam. It’s like putting summer in a jar.
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When the NY Times Monthly Bake column featured this Peaches & Cream Victoria Sandwich, I knew I had to make it. A gaming day at the Manor was the perfect occasion.
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A week later a friend’s party was a reason to make Peaches & Cream Pie.
To complete this peaches and cream trifecta. I made peach ice cream infused with fresh basil. Named for my fellow Morbid Curiosity Podcast fans as the Mary Mallon Special.
Of course I had to bake cobbler. I love how there are so many variations of cobbler, but to me it will always be biscuit-topped.
Lastly, and not peachy at all, we had watermelon, so I pickled the rinds. There was also an experiment with watermelon rind jam, but I wouldn’t call it successful.
Did you make anything good with the summer’s bounty?
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Oh, The Glamourous Life! 
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