Saturday supper with the Larges
Faithful readers will remember that in January I bought a can of Baugher's locally canned peaches when I was in the winter doldrums. I don't think I've bought canned fruit in a hundred years because there are so many varieties of fresh fruit available year round these days.
But Saturday night my husband and I got to drinking wine and eating little snacks (you know, a handful of peanuts, a few tortilla chips, a Pepperidge Farm goldfish or two), and pretty soon I realized cooking the lamb chops I had bought for dinner was simply too much trouble. ...
We got out the cold asparagus left over from the night before, and I really exerted myself and doctored some mayonnaise with lemon juice and curry powder. We dipped the asparagus spears in the mayonnaise and ate them with our fingers, and then I cut up some carrots and we dipped those in, as well as a cut-up ripe avocado.
And then, for some reason, those canned peaches in heavy syrup, which had been languishing on the shelf, caught my eye. I'm not sure whether they were the entree or dessert, but they tasted ambrosial.
Surely they aren't really that much better than other canned peaches, they just seem so because they're more expensive. But my husband agreed.
Of course, he has a special memory of canned peaches. One summer when he was in high school, he lived and worked on a Montana Indian reservation through an American Friends Service program. They had no fresh fruit or vegetables (or running water in the houses, for that matter), and canned peaches were the most wonderful treat imaginable.
I had been planning to put a spoonful of the Major Grey's chutney in the center of the peach halves with a little butter, stick them in the oven and have them with some sort of pork dish, but now that isn't going to happen.