Spiced Peach & Ginger Tiramisu- Happy Birthday to Me!

I feel so fortunate, not only did I get to spend my birthday here in California enjoying family and friends, but alsoI get to spend it on the only side of the globe with Nancy - Spicie Foodie enjoying it with her.

Even though I can't hop on a plane today and bring her over a piece of the Spiced Peach & Ginger Tiramisu I whipped up for my birthday.  I can easily send her a huge chunk in spirit.  For me one of the best gifts I've received from writing this blog is the fact that I can be there with some of you, even if I can't be there in person.

I pondered, what to bring.  How about a huge, multi-layered birthday cake with rainbow buttercream and sprinkles, oh yes that would be fabulous.    

Until I smacked myself in the head and said, "What are you thinking?" 

It's been a 100 degrees + around here and I don't need that oven on.  My daughter told me she was coming home for a visit Sunday, so I had so shake the cobwebs off my brain and think of a dessert that was smarter, not harder.

I started to think hey maybe older is wiser.

I'm still trying to wrap my brain around the fact that I'm another year older.  The number doesn't bother me so much, but some of the side effects of aging just aren't fair.

Like the fact it takes my eyes an hour in the morning just to be able to see my hand in front of my face or that I have to be home before dark because I can't see to drive at night anymore.

Or that I'm getting birthday texts from random plastic surgeons.  What is there a database for old broads that are ready for a tune-up?

But I suppose for every down side there is an upside.

I feel like I've grown tremendously in the last couple of years not age wise, but wisdom wise.  You know that old saying, "Sometimes you just have to learn the hard way!"  I'm just going to confirm it right now - yes it's true.

I've learned to say what I need to say and mean it.  Tactfully of course, okay well not always but I'm sure to apologize when I'm in the wrong.

Happy Birthday to Me, Happy Birthday to Me, I may not be able to see anymore, but at least I don't smell like a monkey!

Just when I thought my birthday couldn't get any better I got the biggest smile on my face when I saw the cake my dear friend Becky baked for me.  You just have to see this lemon masterpiece for yourself. Becky is way sweeter than this cake could ever be and I feel lucky to call her a friend too

Triple Lemon Layer Cake

Gina

Nectarine-Rosemary Crumb Bars - Summer Concert Grub

I can't get enough nectarines during the summer.  I was so sad when I went by my friends' orchard the other day and he said they were done.  What do you mean done!!!  I just moved back here and I planned on stuffing myself with them until I started to glow orange, "I bellowed."

I scurried home with the last few I could find and they were so ripe, I knew I would have to consume them faster than I had planned.

I don't know about you, but my summer was stolen away by moving and all the other life changes going on around here.  I decided I needed to take advantage of the last few remaining weeks and plant myself in our newly renovated park downtown, sit there in my lawn chair and soak in the free summer concerts they have been having.  But let's face it, you can't just sit there and relax completely without a little snack.

I happily parted with a few of my beloved nectarines to whip us up a little to dessert to enjoy with our music and I'm so glad I did, a sweet little summer dessert really did make the music sound that much sweeter.

1.  Preheat the oven to 350 degrees F.

2.  Make the crumb mixture.  In a food processor combine:

1 cup old-fashioned oats

2 cups all-purpose flour

1 cup light brown sugar

1/4 teaspoon salt

2 sticks cold unsalted butter, cut into 1/2" pieces

Zest of 1 lemon

1 teaspoon fresh rosemary, minced (you can use 1/2 tsp. if you only want a hint of rosemary flavor)

Pulse until barely starting to stick together.  You still want a crumb consistency.

If you don't have a food processor you can cut the butter into the other ingredients with a pastry cutter or two knives.

2.  Spray a 7" x 11" baking pan with no-stick spray and place half of the crumb mixture in the pan and press down with your fingers.

3.  Bake bottom crust for 17-20 minutes.  You just want the crust to set up.

4.  While your crust is baking prepare jam filling.  Combine in a small saucepan the following:

2 pounds yellow nectarines, pits removed and diced in small pieces

Juice of 1 lemon

3-4 inch sprig of fresh rosemary

3/4 cup granulated sugar

5.  Cook the jam on med-high heat until thickened and reduced by half (about 15 minutes).  Turn the jam down a bit if it's boiling too hard; it's very easy to scorch a small batch of jam.  Stir every few minutes.  Remove rosemary sprig.

6.  Remove the crust from the oven and place the jam evenly over the crust.  Sprinkle the rest of the crumb topping over the fruit and return to the oven for 25-30 minutes, until nicely browned.

7.  Schlep your significant other, kids and friends to the park and park it for awhile, share some crumb bars and a bottle of wine, you will be shocked at how fast your stress disappears.

Don't let the "Queen" down - go enjoy the rest of summer, it will be gone almost as fast as these crumb bars were.

Enjoy,

Gina