Peach

Last year I found incredible peaches at Costco, of all places. I peeled them, sliced them, squirted them with lemon juice, and sprinkled them with brown and white sugars. They were tart and sweet, silken and slick, slippery and juicy. Perfection. This year I discovered a cache at Sam's, having been tipped off to the find by another peach freak. Once again, they did not disappoint. The whole trick is to buy them nearly ripe. They should have that peachy fragrance, and be firm and just slightly yielding to touch. Here in Ohio I haven't bought a good peach in a supermarket in years. So Big Box stores - the new farmstand?
There were beautiful peach roses at Costco yesterday. Here they are in an Old Paris pitcher in my living room with its peachy-coral grasscloth walls.
And, staying in the same color family, I made baked salmon for dinner this evening. So simple. Here's the recipe.

                                                               Citrus Salmon

Salmon

Tangerine and lemon slices

Fresh dill

Olive oil, kosher salt and pepper

Put the salmon on aluminum foil. Drizzle with olive oil, season with salt and fresh ground pepper. Top with a large sprig of fresh dill. Layer thin slices of tangerine and lemon on top. Fold up the foil into a sealed packet. Bake at 400 degrees for about twenty minutes.