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A plethora of peaches


Bilgewater Browne

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Flaming peaches, perhaps?

Peel and slice peaches, then saute them in a pan with a bit of butter and brown sugar. When they have softened a bit, pour a bit of rum into the pan and light this on fire (NOTE: do not have the stove fan on at this time...) When the flames die down, spoon the mixture over vanilla ice cream.

You could also dehydrate them.

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Last year, confronted with a huge bag of VERY overripe peaches, I decided to put them to use quickly and with wonderful results. I peeled them, then rendered them into tiny bits in my wife's food processor. Into a giant stoneware crock they went, accompanied by a 1.75 liter bottle of brandy and a similar bottle of light rum. I then let them sit in a cool spot for three months, stirring occasionally and adding more booze as needed.

In late October I strained the remains through cheesecloth. The brandy was superb, and the peach residue, slightly warmed with some spices added, became the dessert topping for the ages.

Red Sea Trade

In days of old when ships were bold just like the men that sailed 'em,

and if they showed us disrespect we tied 'em up and flailed 'em,

often men of low degree and often men of steel,

they'd make you walk the plank alone or haul you 'round the keel.

--Adam and the Ants

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  • 3 weeks later...

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