Pickled peaches

I pickled peaches yesterday using the easy recipe from American Cooking: Southern Style. Criticism right off the bat: the recipe doesn't tell you to process and seal the jars, so you can't store them and give them as holiday gifts and that's a shame because THEY ARE SO GORGEOUS. They practically glow. They have to sit for a few days before we eat them and are meant to be served with Virginia ham and now I'm thinking about mail ordering a Virginia ham. I will tell you how they taste and post the recipe if they are great. If they are less than great I am going to try this recipe next.

By the way, I'm truly sorry I insulted a reader with my tirade about the canning jar tattoo last week. It was a very ugly tattoo that set me off, but I shouldn't have generalized about all canning jar tattoos. I think a tattoo of a jar of pickled peaches, to name just one possibility, would be beautiful.

Last night Mark and I went to a party and one of the appetizers was roquefort grapes. I've seen that recipe so many times and thought, yuck, no thanks, but I'd never tasted a roquefort grape. Last night I tasted one. Then I tasted another. Today I bought roquefort and grapes. I'm hosting our weekly extended family dinner  and am trying to produce an eclectic, eccentric meal like my friend Mary served us in Maine of which roquefort grapes will be a piece. We'll see if I can resist making a boring salad at the last minute.