Those who know me know that I tend to get completely obsessed with a certain food and then I will eat it over and over and over again for weeks, occasionally even months.  I do the same thing with music which is why back in 1999, my poor roommate back in Brooklyn had to listen to "I Like It Like That" by The Blackout All-Stars boom through the apartment some 237 times in a row. Juliet if you're reading this, I'm sorry. I'm very sorry.

Lately my thing is peaches, probably because I realize that within a matter of days, they will be disappearing from the shelves of my local market. In Spain there is very little of the year-round produce that you see in the USA so when peach season is over here, it's adios until next summer. So we've been eating lots of salads with peaches. Peaches with jamón serrano and vinagre de jerez (sherry wine vinegar)  peaches with mozzarella cheese and balsamic vinaigrette, peaches with tomatoes, peaches with pine nuts, peaches, peaches, peaches.

Those who know me also know that I am very into desserts (eating them that is) so of course I had to make something sweet with peaches. I was tempted by this recipe for peach crisp from The Pioneer Woman, mainly because I thought the maple cream sauce sounded so delish. But then I remembered the time that I made my then-roommate (also in Brooklyn but different roommate, different apartment) start sobbing with joy (well, almost) when I made him a pineapple upside cake. There he sat in the middle of our roach-filled kitchen in Greenpoint, gazing at me with awe as I presented him with that sticky lurid yellow monstrosity. I wanted to make someone look at me like that again but without thousands of little bugs crawling around us or an psychotic roommate singing show tunes in the next room. Why not another upside down cake only this time with peaches? 

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