It has been a week since I last posted, and oh what a week it has been. The past month has been a time of change for me. We moved into a new house in NE Portland, which has been really great. While at first I was not happy to be leaving SE, our new location has surprised me.
Also, I have changed jobs. They company where I worked is undergoing some big changes, and while I am still going to be doing some contracting work creating Prezis for them, I am an account manager no more! At first, this was scary, and I wasn’t sure what to do next. I applied to some administrative and management jobs, but what I kept coming back to was food. I knew I was not easily going to get a job in a restaurant, as I have no experience whatsoever. But I sure as hell was gonna try. Within about a week and a half, I had a new job, hostessing at a restaurant in NE Portland. I won’t tell you which one yet, as I’m still kind of in my training period, but so far, I am really enjoying it. The people are great, the food is awesome, and it’s a completely different kind of job. I needed that change in my life.
Anyway, in the midst of all this, I went to what will probably be one of my last commune dinners for a while. Sadly, my new schedule has me working on Monday nights. I’m hoping to make it to dinner whenever I can, because I’ll miss all that craziness, all that good food, and all that company.
For my last dinner, I was asked to make something with the peaches I had recently picked. North of Portland, there’s a small island in the middle of the river called Sauvie Island. To make sure the island doesn’t get all developed and covered with mansions, in order to live there, a certain amount of your income has to come from the land you own. This means lots of farms, cattle, sheep, etc. One of Portland’s most popular summer activities is going to pick berries, peaches, veggies, and flowers on the island. While our friend Emilie was in town, Jonah, Carmelle, and I took her to Sauvie Island Farms to go picking! We picked 6 ears of corn, 2 tubs of blueberries, a tub of raspberries, and 14 or so peaches, and got them all for $30. It was so fun! Anyway, I had posted photos of our fruit picking adventures, so a fruity dessert was requested. I found this recipe for peach shortbread on Smitten Kitchen, and did a little adjusting (mostly, we didn’t have nutmeg, so I used cloves and did half the amount). It was a big hit, and they were so dang easy to make.
1 cup sugar Preheat your oven to 375 degrees. Butter (or somehow otherwise grease) a 9×13 pan or baking dish. In an electric mixer, or a good sized bowl, mix the sugar, baking powder, flour, cinnamon, clove, and salt. Using the paddle attachment, a pastry knife, a fork, or those finger things at the ends of your hands, cut and blend the butter and egg into the dry ingredients. It’s going to be dry and very crumbly, but that’s ok! Take 3/4 of the dough and pour them into the baking dish, pressing down so they’re firmly and evenly packing into the dish. Now, lay the peach slices on top. You want them to be evenly distributed, so make sure every edge and corner is covered. spread the remaining dough crumbs over the top of the peaches and bake for 30 minutes. The top should be slightly browned, and the edges should be golden. Remove from the oven and allow to cool before slicing up and serving. Enjoy!Peach Shortbread
Ingredients
1 tsp baking powder
3 cups flour
1/4 teaspoon cinnamon
a generous pinch of ground clove
1/4 teaspoon salt
1 cup (2 sticks) cold unsalted butter
1 egg
2 peaches, pitted and thinly sliced
Instructions
