Tuesday, August 23, 2011

Basil peach bagels

Writing a food blog is a scary thing for me. As big or as small as your audience is, it’s unnerving knowing that you’re putting something personal to be publicly displayed.
I start to spell check words that I’ve written thousands of times.
Tomato…that looks wrong. Tomatoe? Yah, tomatoe. Woahh no way, Tomato!
Recipe. Recipie. Recipe. Recipie.  Recipe.
Really “onion”? How did you become a word.

And what if I’m the only person that finds the combination of syrupy peaches with basil leaves enough to stop the press. And what if people find out I say things like “stop the press”.

Instead of going around taking pictures of my food, some might argue that my time might be better spent looking over that mounting-student-loan-debt issue. Or even just that mounting-pile-of-dishes-in-the-sink issue.

But as little tangible sense as it makes to start this blog, I really hope I stick to it. I enjoy doing it, and that’s enough for now. Plus instead of worrying about my future, I think right now my time is much better spent trying to convince people that peach and basil really is a combination worth talking about. In this bagel combo, the sweetness of the peaches really complements the peppery basil and the cream cheese pulls the different textures together perfectly. Also, basil and peaches contain powerful antioxidants and are a source of beta carotene which is converted to vitamin A in the body.

So to make this, just slice a bagel in half and toast until desired. Spread with cream cheese and add on a layer of basil leaves. Top with peach slices. And I like it with just a sprinkle of cracked black pepper.

Yup, I think your 15 minutes is juuust about up peanut butter and jelly.

1 comment:

  1. have you every incorporated peaches into a bagel recipe? I want to make a peach flavored bagel, and basil is a good idea too. If you have much experience with bread a could use some pointers


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