by Kriston Capps
Today my friend Raymond was IMing me to brag that his wife is totally awesome and makes incredible food. At least, that was my takeaway from my conversation with that jerk—that, and Cloves & Cream, the food blog by said chef, Laura White Uhlir. Her notes on peach and chicken kebabs have me salivating. I’ve never loved kabobs, at least not the usual configuration (chicken, onion, bell pepper); I just don’t think bell pepp is improved by grilling the way that a poblano is. And I’m often concerned—often confident, really—that chicken breast coming off the grill is going to be rubbery or bone-dry for fear of undercooking. But in the hands of a competent chef and paired with the complementary flavor and texture of grilled peaches, chicken kebabs sound tight.
Here’s another thing to do with peaches: grill them, and go ahead and grill some plums with them, and then eat them with some crema espesa.
C&C also posted this Joseph Joseph bowl set, which I’ll re-post here to throw some color on the page.
This looks great, a little like something by Jen Stark. But you only get to see it once in its assembled Voltron form: when you buy it. Ordered, concentric measuring spoons are still measuring spoons, so they belong wherever it is you think to look for them last.