the title of a k d lang album, or
a swell breakfast
We’re getting near the end of peach season in Northern California, a good time to eat a peach, and to celebrate a peach.
This is an O’Henry, a yellow freestone peach. I’m eating it on Tuesday morning, having bought three at the Market on Saturday morning. The other two hit my tummy on Monday. Peaches at the Market are picked pretty ripe, so even though I pick out the firmest, they don’t last long at home, a bad thing if you want space between your peaches.
In any case, this one was ready to go around the bend, so after my morning walk, I got out my vegetable peeler, paring knife, little skillet and sausage and went to work.
First, I peeled the peach. Love peaches, yellow peaches — I’m not partial to white, they have kind of an empty sweetness — hate peach skin. This is a freestone peach, so I can cut it into wedges.
I took my sausage — a hot Italian from Golden Gate Meats — slipped it out of the casing and fried it up. I’ll use about half and put the other half aside for whatever later.
I scoop the sausage meat out of the skillet, but not the good sausage juices — these sausages aren’t overly fat. Add about half a tablespoon of butter to the skillet and swirl it around to coat the whole bottom. Add the peach wedges and cook. Juices will flow.
I turn the wedges and sprinkle the cooked sausage over and between. In a minute or so, that’s all hot and done. Slide it onto a plate and eat.