A Peachy Weekend

Last weekend, Garrett and I picked blueberries, blackberries, peaches, and nectarines at Weaver's. So this weekend it was time to do something with all those peaches and nectarines (last weekend we made blackberry sorbet, which I thought was amazing, and Garrett said it had no taste!). For Julle and Lee's party on Saturday, I made a nectarine and lime curd tart with brown sugar crust that was really delicious and beautiful. Then, on Sunday, to make up for the cancelled sparkling wine dinner at Mosaic, we had Rick & Faye and Joe & Susan over for a peachy dinner. We made grilled pork tenderloins with peach and ginger sauce, which is one of my favorite pork tenderloin recipes. Garrett made garlic and basil mashed potatoes to accompany the pork and they were fantastic. With dinner, we had two wonderful bottles of wine: a Pokerville Zinfandel from Karly, and a Bonterra Chardonnay. For dessert, we made a luscious peach ice cream with vanilla scented peaches. That ice cream maker we got is really getting a work out, and we are enjoying everything that comes out of it.

Another wonderful meal with great friends. I almost forgot to mention that in honor of the cancelled sparkling wine dinner, we started out with a Mumm Brut Prestige sparkling wine, which we had along with some excellent cheese and crackers. Mumm describes this wine as being a "delicate golden peach color," which fit in nicely with the whole peach theme.