Route 25 in South Carolina grows a lot of fruit and, it seems, a bumper crop of fireworks as well. On the way to Asheville, I spied a number of small stands. On the way back, I stopped at one of them for some fruit. As you can see, peaches were the highlight. They also carried some tomatoes, blueberries, and blackberries, as well as some preserves and pickles. As I was busy studying the peaches, a man stopped by to ask the owner if she needed any blueberries---you can't get much fresher than that. I left with a basket of beautiful peaches, including the basket, and a quart of blackberries. The blackberries will go into a cobbler for breakfast in the morning. Some of the peaches are destined for the freezer as filling for winter peach pies. I will probably succumb to habit and make another batch or two of preserves, too.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
Comments
Post a Comment