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Grilled Peaches with Mascarpone and Peach Simple SyrupPIN

This time of year is my favorite. The mornings are chilly enough for scarves, the evenings are warm enough for bare feet on the pavement. We are in the perfect window where you can snuggle up at night in your down comforter, in your flannel pajamas, but still leave the window cracked just a little bit. Things around here since we returned home from out trip have been nice. We are taking lots of time to get things organized, cleaned up, on a better schedule, etc. Kyle has had to buckle down on his studies in the evenings so I’ve been sipping wine and watching movies. This time of year feels like the time to focus and prioritize. Summers are always so busy and fun, but I love sinking into the fall with it’s windy days and rainy mornings. These past few evenings have felt like summer and we’ve been grilling veggies, eating heirloom tomatoes, and going for walks with our neighbors. I don’t know about where you live, but here the stone fruits are all ripe. In these late summer evenings making grilled peaches for dessert is my favorite thing. They’re simple to make and taste like the sweetest part of summer. They’re fresh, light, rich, delicate, sweet and smoky. They are the kind of dessert that begs you to savor every mouthful.

GRILLED PEACHESPIN

GRILLED PEACHES WITH MASCARPONE AND PEACH SYRUP

Ingredients.
4 ripe peaches, halved, stone removed
2 1/2 cups water
2 cups sugar
1 cup heavy whipping cream
1/4 cup mascarpone cheese
mint to garnish

Directions.
Place the halved peaches in a large bowl. In a saucepan bring the water to a simmer before stirring in the sugar. Allow to dissolve and return to a simmer before pouring the syrup over the peach halves. Marinate the peaches in the syrup for at least an hour or until the syrup has cooled to room temperature, you want the peaches to really give the syrup a rich flavor.

Heat the grill to medium-high. Transfer the peaches to a plate. Return the syrup to the saucepan. Place the peaches on the grill for 5-7 minutes per side, leaving the grill uncovered. Check occasionally to be sure they aren’t burning. Meanwhile, bring the syrup to a boil and allow to reduce to 1 1/2 cup. Remove the peaches from the grill and pour the syrup into a dish to cool.

In a chilled bowl, whip the heavy whipping cream. Once it’s well whipped, add in the mascarpone cheese and whip for a moment to combine.

Divide the peaches onto plates with the beautiful grilled centers facing up. Scoop a large spoonful (or two) of the whipped cream onto the plate. Drizzle with as much peach syrup as desired. Garnish with a little mint. Enjoy immediately.

PRINTABLE RECIPE.
GRILLED PEACHES with Mascarpone and Peach Syrup

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Our time in Scotland was spent mostly being cozy. Since Kyle was attending a two week intensive of brewing and distilling courses for his Master’s degree, he was gone most of the time. Gigi and I spent a lot of time with Ryan and a lot of time on our own. A typical day started with a big cup of coffee and a late breakfast at one of the local cafes.

family travel edinburgh, scotlandPINfamily travel edinburgh, scotlandPINfamily travel edinburgh, scotlandPIN

Some mornings we’d just stay in and have tea and oatmeal.

family travel edinburgh, scotlandPIN

It was pretty rainy and grey most of the time so I would cozy up and read or journal while G took her morning nap. After her morning nap we’d bundle up and head out into the city center for another coffee and lunch.

family travel edinburgh, scotlandPIN

Other afternoons I’d bundle up with Gigi and we’d go for a walk around Leith which is where we were staying. I discovered the most beautiful cemetery that became part of our daily walk route.

family travel edinburgh, scotlandPIN

Some days, if Kyle was getting done early, Gigi and I would hop on the bus and go meet him for a pint.

family travel edinburgh, scotlandPINAfter some wandering, some people watching, or a museum stop, we’d head back to the apartment for afternoon nap time. In the evenings, we’d all go out for a bite. Sometimes it was just Ryan, G and I so we’d cook in or find a local spot to eat at.

family travel edinburgh, scotlandPINBasically we read, slept, napped, jumped in puddles, walked, ate, sipped, played and were cozy. It was definitely a stark contrast from sunny, active Sweden but it was lovely and quiet and we really appreciated our time there. Getting to spend three solid weeks with my twin brother meant the world to me.

We are home now and sufficiently recovered from the jet lag. Gigi slept through the night last night for the first time since we returned and we’re feeling back on track today. The weather has been incredibly gorgeous. Kyle’s folks were here over the weekend and they picked us up from the airport. It was so nice having them here to help us get settled back in. We have more friends coming to visit this weekend and our good friends are getting married on Saturday. A busy but wonderful way to reenter the day to day.

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Another cooking video to share. This time for one of my very favorite meals, Penne with Roasted Butternut Squash, Goat Cheese and Prosciutto!

PENNE WITH BUTTERNUT SQUASH, GOAT CHEESE AND PROSCIUTTO

Ingredients.
1 large butternut squash, peeled, cored, cut into chunks
1 large red onion, peeled, cut into chunks
10-12 garlic cloves, paper on
1/4 cup extra virgin olive oil
1 lb Penne or Trenne pasta
1 cup reserved pasta water
5 oz. goat cheese
10 slices prosciutto or speck, torn
handful basil, cut into thin strips
honey
kosher salt
freshly ground black pepper

Directions.
Preheat the oven to 375 degrees.

Toss the squash, onion and garlic in a large bowl with the olive oil, 1 1/2 tsps kosher salt and 1 tsp pepper. Transfer to a large cookie sheet and roast, tossing every 20 minutes, for 1 hour or until caramelized. Allow to cool.

Bring a large pot of water to a boil, salt generously. Cook the pasta until al dente, reserve 1 cup pasta water, drain, transfer to a large bowl. To the pasta, add the goat cheese and a splash of the pasta water. Stir until the pasta is coated with the cheese, adding pasta water as needed to thin.

Peel the skins off the garlic cloves. Transfer the peeled garlic, squash, and onion to the bowl with the pasta and toss gently to mix. Top with prosciutto and basil. Drizzle with honey. Enjoy.

PRINTABLE RECIPE.
PENNE WITH BUTTERNUT SQUASH, GOAT CHEESE AND PROSCIUTTO

Penne with Roasted Butternut Squash, Proscuitto and Goat Cheese RecipePIN

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Here in Edinburgh, Scotland it’s been pouring rain all day. By pouring I mean…
family travel edinburgh, scotlandPIN…really pouring. We went for a long walk during a deceptive sunbreak to my favorite spot in Leith, a beautiful old cemetery in a churchyard. We’d just had breakfast and were admiring the gravestones from the 1800’s when a few drops fell, then more and more and more. Our attempt to hide under the protection of a tree were in vain, I grabbed my muddy baby and walked as quickly as I could, through the sheets of rain back to the flat. By the time we made it to the front door we were drenched down to our knickers/nappy (as they say here). A quick change into mid-day pajamas and we were ready for a cozy afternoon. Gwyn went down for a afternoon nap that was cut short by the thunder and lightning storm that came through, with thunder and hail so aggressive that it set off the car alarms in the small lot below our apartment window.

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The past two summers, I’ve been fortunate to have the opportunity to photograph the most wonderful family who happen to live in Stockholm, Sweden. Just last month they were in Oregon again and I shot their family photos. Upon our mention that we’d be traveling to Sweden, Pauli invited us to stay with them. It was a generous offer and we happily accepted. We spent two very fun, giggle, silly, girly evenings with them.

family travel stockholm, swedenPIN
family travel stockholm, swedenPINOne great thing about staying with a family in Stockholm was that we got wonderful recommendations for where to go and (more importantly) where to eat. When Pauli told us about Rosendals Kafé, we knew that was where we needed to go. It’s the most incredible café tucked into the most extraordinary garden! They make food straight from their gardens, it’s always in season, and it was spectacular! The menu changes daily depending on what’s available. It was such an inspirational place. Without intending to we spent nearly our whole day there.

family travel stockholm, sweden rosendals cafePINfamily travel stockholm, sweden rosendals cafePINfamily travel stockholm, sweden rosendals cafePINfamily travel stockholm, sweden rosendals cafePINfamily travel stockholm, sweden rosendals cafePINfamily travel stockholm, sweden rosendals cafePINfamily travel stockholm, sweden rosendals cafePINfamily travel stockholm, sweden rosendals cafePINfamily travel stockholm, sweden rosendals cafePINWe ate our wonderful food in the garden where we made new friends and Gigi ran and played. Then we browsed through the shop, I wanted to buy the cookbook for the café but they didn’t have it in English. We picked up a sweet treat for later and then walked the grounds, meandering along paths until we found our way to the ferry.

We took the ferry across to Gamla Stan, or the Old Town area of the city. It was pretty touristy but there was a lot of people watching to do. We wandered and walked until late afternoon when we decided to head back to Pauli’s home to make dinner for her and the girls.

family travel stockholm, swedenPINStockholm is such a beautiful city. We only got to spend one amazing day there but it’s on my list of places I hope to visit again and again.

Later this week I’ll share some photos and stories from here in Edinburgh, Scotland and I have a new recipe and cooking video to share too!

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