Yesterday was beautiful.

After months and months and months of what seemed like endless days of cold weather, in the blink of eye, it was 75 degrees. And there was sun; that big, bright, glorious yellow ball of thawing warmth. I thought surely it must be a mirage. But it wasn’t. It was real. While I knew it was only a tease, I took FULL advantage of enjoying it’s temporary presence.

I texted Hass as quick as my fat little fingers would fly and requested an impromptu date night filled with Mexican, Margaritas and sitting…wait for it…OUTSIDE! Oh yeah baby I could hardly wait!!

4:57 hit and there I was. Ah. I have to say, this was the best experience I’ve had in weeks. Note empty glass.

It’s hard to believe that just a few short days ago I was lying on the ground in my front yard catching golf ball sized snow flakes on my tongue. I’m a perpetual kid.

Welcome to weather in the South y’all.

Olive Oil & Bourbon Roasted Peaches with Ricotta Salata

• 4 Peaches, halved and pits removed
• 1/4 cup good Olive Oil
• 3 tbsp. bourbon
• Fresh Basil
• 3 strips of crumbled bacon
• Butter Lettuce
• 1/2 cup Ricotta Salata, crumbled
• Aged balsamic vinegar
• Salt & fresh cracked pepper to taste

Directions:

Brush cut side of peaches with bourbon and olive oil. Salt & pepper to taste. Place face down in a baking dish and roast peaches at 400 for about 30 minutes. You may remove skins or leave them on after roasting and the peaches have cooled.

Place peaches on lettuce and top with bacon, Ricotta, Basil and balsamic vinegar.

Fresh Peach Salad with Balsamic Roasted Beets, Pecans and Bleu Cheese

• 4 peaches, peeled and sliced
• 4 roasted beets, sliced
• 1 wedge bleu cheese, crumbled
• 2 tbsp. balsamic vinegar
• 1 tbsp. honey
• Arugula Lettuce

Directions: 

Place Arugula on plates. Top with peaches, beets, pecans and bleu cheese. Dress with a mixture of honey and balsamic vinegar.

Life is too short to eat ugly food y’all.