The table cloth you see, was hand embroidered by my Great-Grandmother, Rachel Elizabeth Smith Daniels. The photo on the right, shows the center top.
On our delicious collaborative menu:
Main Dish - Red Lentil Artichoke Stew over thin spaghetti, chicken tenders
Side Dish - Sesame Green Beans, Green Salad loaded with the works
Drink - Perrier
Dessert - French Rustic Peach Tart with vanilla ice cream
You want this recipe. You really, really do.
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/4 tsp salt
6 TBSP cold Earth Balance butter, cut into small pieces
1/3 cup ice cold water
Mix dry ingredients in a medium bowl. Incorporate butter, leaving small sized pieces. Slowly mix in water. Return dough to bowl, cover and refrigerate for 15 minutes.
2 pounds sliced peaches
1 tsp sugar
1 tsp lemon juice
1/4 cup sliced almonds, toasted**
Toss together first three ingredients. Roll out dough into a circle, the more imperfect it is, the better. Place on a baking sheet. Sprinkle almonds over the dough (leave approximately a 2 inch border), pile peaches on top of almonds and fold dough over the peaches.
1 TBSP Earth Balance butter
1 TBSP apricot preserves
Heat in a small saucepan until melted. Brush over dough and drizzle the remaining glaze on peaches.
Bake for 15 minutes at 425, reduce heat to 350 and bake for 20 more minutes. Serve alone or with ice cream.
**Next time I make it, I am going to roughly chop the sliced almonds.