Miss Peach

I’m joining in on the fun and participating in Friday Five. There are many reasons: Stefanie has been cracking me up with her lists. I often have trouble coming up with a post. I’m too lazy for more than five (my first thought when I learned of Thursday Thirteen? “Now, why not three?”) So here you have it, the first of what should be a weekly feature.

Five foods I just don’t get sick of, no matter how often I have them (and don’t berate me for leaving Chipotle off the list, you and you.):

1) Everything bagel toasted with cream cheese and tomato (and in season, avocado): I suspect this has a LOT to do with the bagel. I love bagels. Remember back in the day when you didn’t give eating an entire one a second thought? Remember when carbs weren’t bad for you? Back then, I was an egg bagel with strawberry cream cheese enthusiast, which I blame on youth and inexperience. The combination I write about here—the one I indulge in too infrequently these days because I've learned bagels aren’t to be eaten but sparingly—is amazing. If you’re in NYC and in need of a cheap lunch, go to the Bagel & Bean on Broadway between 54th and 55th. All that and a bottle of water? Under $5. Don’t say I never gave you any good tips.

2) Grilled cheese: really, ANY grilled cheese will do. Velveeta and wonder bread? Yum. Artisinal bread with organic Vermont cheddar and some Monterey Jack (or other tasty white cheese) mixed in for good measure? Yes, please! Seriously gourmet Grilled Cheese Gillie that my favorite restaurant in northern Michigan used to serve and took off the menu? Well, I would if I could, jerks! And adding ingredients is key, too. Onions, tomatoes, and avocados (do we see a theme here?) all make fine bedfellows with melted cheese. I’m not a fan of adding ham or other meats, but I won’t judge you if you are. Scout’s honor. I can’t really point my finger at you when I’m dipping my sandwich in ketchup, now, can I?

3) Guacamole and Lime Tostitos: I believe this to be the sacred combination. It is the holy, um, duo of snack foods in my mind. I make a mean guac, if I do say so myself. The key is using fresh ingredients and not overseasoning it. Seed your tomatoes, people (and on this, my boss and I differ—he’s informed me that tomatoes should never be mixed IN the guac and merely placed on top, but I say he’s too straightlaced and should live it up a little more). I loves me cilantro, so that gets a good rough chop and into the bowl it goes. Some chopped onion, fresh minced garlic (no less than one clove, and two if you're smart), and of course the avocados. Don’t MUSH them, just roughly dice. And then fresh ground pepper and some salt and voila--perfection.

4) Anything covered in Masterpiece Barbecue Sauce: for real. Well, now, I’m sure there are some exceptions. Halibut, for instance. I love halibut, but covered in Masterpiece? Not so sure. But chicken, steak, pork, name it, I’ll do it. It’s just so sweet, but yet so spicy and tangy!

5) Tri-tip steak with Maker’s Mark sauce, sautéed mushrooms, and artichoke: I guess this is more a meal than a food, huh? Whatever, It's my list. This is a Papa Miss Peach specialty, and we have it every time I’m home. The mushrooms are sautéed in butter and cooking sherry, the artichoke is steamed, and the Maker’s Mark sauce is semi-barbecue-y but it’s got a bourbon kick too. What’s a tri-tip, you ask? Some cut my father likes because—and I really do quote here—“It takes a least a scotch to cook the sucker.” Aw, that’s my pa!