Some food, some drink.

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Abstract:

I get a little crazy when it comes to peach season. The plateaus of Palisade, Colorado are an easy daytime drive due west from here in Hays, USA; and as long as there are folks entrepreneurial enough to truck them back East down I-70, there will always be suckers like me who will buy them.

Half of the fifty pounds(!) of peaches purchased this time around are of the "Angelus" variety: A large, juicy, just sweet enough peach with a barely-noticable skin that's perfect for eating (you can't make ice cream out of everything, y'know). Another fantastic application for this particular peach is a fresh salsa; and as long as you have a sharp knife of proper size, it's damned easy. Essentially, you're gonna make a tangy chipotle dressing that'll gussy-up a pound of fresh diced peaches. The flavors are bright and just a wee bit spicy; and while this is a salsa that goes great atop a chip, it's also fantastic piled over pork chops and brats as well.