Peach Thyme Sorbet


When we lived in New York last year, our freezer was way too small to give up so much valuable space to the bowl of our ice cream maker, but one of the first things that went into our (slightly bigger) freezer in Cincinnati? That bowl, naturally.

It’s been looking at me resentfully ever since.

As part of my effort to best use our half bushel of peaches, I knew that I wanted an ice cream of some sort. I had thought about a peaches and cream situation, made with coconut milk of course, but decided that I wanted to really highlight the flavor of the peaches this round and make a sorbet.

A lovely hint of thyme in the background? Perfection.

This might even be Josh’s favorite thing I made from the peaches, which is really saying something. I mean, cake. Pies. So many peach things, and the sorbet wins.

Well done.

Peach Thyme Sorbet (inspired by this Sweet Plum Sorbet from Joy the Baker)

  • 2 cups of water
  • 2 cups granulated sugar
  • A little more than 1 pound of ripe peaches, pits removed and sliced into small chunks
  • 6 sprigs fresh thyme
  • Small pinch of salt
  • Juice of 1 lime
  • 1 tablespoon vodka (optional)

Make sure your ice cream maker is ready to use. Freeze any part necessary.

In a good sized pot over medium heat, stir together the sugar and water until the sugar has dissolved.

Add the peaches and salt, and stir to combine. Let simmer for 15-20 minutes, or until the peaches have softened and started to disintegrate slightly (this can vary depending on the ripeness of your peaches).

Turn off the heat, and either transfer in small batches (CAREFULLY) to a blender/food processor, or do as I did and use your immersion blender right in the pot and puree until smooth.

Side note: if you don’t have an immersion blender, do yourself a favor and get one. They’re the best.

Add the thyme sprigs to the mixture and let cool in the fridge, overnight if possible.

When the peach goodness is as cold as can be, remove the thyme, and stir in the lime juice and vodka.. Pour into your ice  cream maker and process according to your machine’s directions.

Pour the frozen sorbet into a freezer safe container and let freeze until hardened, at least 4 hours.

Scoop and enjoy!

Meal Plan: June 28-July 4

Every week we make a meal plan for the week ahead. The plan accounts for 5 breakfasts, 4 lunches (plus fruit or vegetables), 4 snacks, and 5 dinners each for the two of us. Lunches are typically a double batch of whatever the recipe calls for. We make the lunches and do other prep work on Sunday. Nearly all items are purchased from either our local farmers market or Whole Foods. We live in Cincinnati, OH.

Scene from a great weekend
Scene from a great weekend

June 28-July 4

This weekend involved grown up things like getting belts replaced on our car (that noise, UGH) and lots of cleaning. We made up for it with 3 mile walk and afternoon hangout on our deck in perfect weather, complete with a pitcher of a  muddled peach/peach syrup/thyme/tonic water situation that was so delicious and a perfect reminder that beverages don’t always need booze to feel special.

When Shutterbean was recently posting all sorts of porky deliciousness on Instagram, I kept waiting for a recipe to appear on her blog. It finally did, and served as a jumping off point for this week’s meals! We don’t normally eat this much meat in a week, but price/labor per meal, this is a total winner. Plus, your house will smell incredible while the meat is cooking. I’m excited to toss the pork with different flavors and broil it to bring different flavors to the different dishes we’re making.

If this goes well, I think the chicken that is currently taking up way too much room in our small freezer will be getting the same treatment soon.

Maybe next week we’ll go vegetarian to make up for it (maybe).

Base recipe





  • Pork taco soup- leftover pork broth seasoned with salt, taco seasoning, and a squeeze of lime; some shredded pork; black beans; corn; fried tortilla strips on top
  • Pork spring rolls- rice paper, rice vermicelli, pork, avocado, cucumber, carrots, bell pepper, basil, mint, and a dipping sauce of some sort
  • Pork bowls- cilantro rice, grilled peppers and onions, tomatoes, pork

A Half Bushel of Peaches

Note: My dear friend and former roommate Lauren is talking today about one of her new favorite products, and I think I might have to go buy some myself! Check it out here

Last Saturday, we bought a half of a bushel of peaches from The Peach Truck, AKA the best peaches you can possibly buy if you don’t live in Georgia.

In case you were wondering, that is a LOT of peaches.

While we were planning on eating a lot of peaches straight up, I knew that there was no way we could eat them fast enough to keep them from going bad, so this week has been spent finding various ways to cook/preserve them.


1) Bourbon peach hand pies– I used a 4 inch cutter, and we ate 3 of these beauties before putting the rest (unbaked) into the freezer for many rainy days in the future. Huge sense of victory from successfully tackling pie crust!


2) Peach butter– I added some vanilla bean infused bourbon to this batch, and did the full water bath canning process (for the first time!)

3) Peach sauce– So yeah… that’s a link to the same recipe as the butter. I wanted to see if I could make the recipe in a slow cooker (without the bourbon), and after cooking all day, it wasn’t nearly at a butter consistency, but had thickened enough that I was afraid it would burn if left cooking overnight, so I went ahead and canned it all as a really delicious peach sauce. I’m sure we’ll have no trouble coming up with ways to use it

4) Peach simple syrup– I used the microwave method because I really wanted that vibrant fresh peach color and flavor. This went into the refrigerator and will be added to cocktails, sparkling water, and whatever else I can find for months to come

5) Peach thyme sorbet- recipe to come!

Processed with VSCOcam with f2 preset

6) White Chocolate Strawberry Peach Cake- Josh has been drooling over this cake since he bought me Homemade Decadence for Christmas. Mission accomplished

The rest of the peaches have been eaten fresh in a variety of ways (sliced and tossed in a little balsamic to top avocado toast- divine), and I’m starting to slice and freeze the rest.

The dishes are killing me.

The Peach Truck will come through Cincinnati one more time in a few weeks, and I’m contemplating buying another bushel. I’m thinking some jams are necessary, and a pie, but does anyone have more fun ideas for a giant box of peaches?!

Meal Plan: June 21-June 27

Every week we make a meal plan for the week ahead. The plan accounts for 5 breakfasts, 4 lunches (plus fruit or vegetables), 4 snacks, and 5 dinners each for the two of us. Lunches are typically a double batch of whatever the recipe calls for. We make the lunches and do other prep work on Sunday. Nearly all items are purchased from either our local farmers market or Whole Foods. We live in Cincinnati, OH.

Beauties from The Peach Truck

June 21-June 27 Happy Monday! This is my first meal plan in a few weeks, and I’m noticing a lot of black beans. We obviously missed certain flavors while in Portugal, though now I’m missing fresh seafood, caipirinhas, and delicious pastries so… can’t win ’em all. My huge project(s) this week is figuring out all of the ways to use the giant box of peaches we stood in line for half an hour to buy from The Peach Truck. Worth every minute. So far I’ll be making a cake, hand pies, peach butter, canning them, freezing them, and who knows what else. Will report back with all of the (successful?!) finished products. My house is going to smell like heaven. Blew the budget to buy all of the things to process the peaches. No regrets.





…And We’re Back


Josh and I just got back from two weeks in Portugal! It was an incredible trip full of amazing food, loads of booze, bright sun, walking up more hills and climbing more stairs than you could ever imagine, and drinking in the beauty of a country that used to rule a good part of the world. This was a trip we’d been dreaming of for years, so to see it finally come about (and be there for my 30th birthday, no less) was so awesome. I’ll be writing up a post soon of our favorite restaurants in the Lisbon area and Porto, but for now I’m going to enjoy the return to my kitchen and eat as many raw fruits and vegetables as I can, something I missed desperately while still enjoying copious amounts of seafood and pastries.

Meal Plan: May 31- June 6

Every week we make a meal plan for the week ahead. The plan accounts for 5 breakfasts, 4 lunches (plus fruit or vegetables), 4 snacks, and 5 dinners each for the two of us. Lunches are typically a double batch of whatever the recipe calls for. We make the lunches and do other prep work on Sunday. Nearly all items are purchased from either our local farmers market or Whole Foods. We live in Cincinnati, OH.


May 31-June 6

It’s the first day of June, and it’s 53 degrees outside.

I find this extremely confusing. Shouldn’t it be a high in the 80’s today? At least the produce doesn’t seem to be confused, since I was able to get two cartons of crazy good strawberries at the market yesterday. It’s the best time of the year!

In case you woke up to a cool spell as well, you should make spicy cumin lamb hand-smashed noodles. They’ll warm you right up.

I *might* have made them again last Friday. Twice in one week. You could say we’re big fans.

This week is a busy one for us, full of exciting things, so the meal plan is slightly abbreviated, but delicious!

I hope everyone is as excited about June as I am.




  • Carrots and cucumber


Xi’an Famous Spicy Cumin Lamb Hand-Smashed Noodles



One of my first posts on this blog was written in praise of one of my favorite little New York gems of a restaurant, Xi’an Famous Foods. From the moment Josh and I first tried their insanely addictive and spicy hand-ripped noodles, we were hooked. Oily, intensely flavored, with big pieces of lamb scattered through, it was everything we didn’t even know we wanted.

Then we moved to Ohio.

While we have found a great spot for pho and banh mi locally, as well as other delicious restaurants (Eli’s, you have my heart), there is definitely a big lack of authentic asian cuisine. Not entirely surprising, but sad none the less.

When Mandy from Lady and Pups posted a recipe for her take on the Xi’an noodles, I might have screamed. I’ve been a fangirl of hers since I discovered her blog over 6 months ago, and have made a LOT of her recipes, always incredibly successfully. Her Vampire Slayer ramen? I’m constantly contemplating when to make it again. Her recipes are long, they have ingredient lists that will probably require a trip to an asian grocery store and/or an order from Amazon, but every time they are worth every single minute. She’s opened my eyes to a whole new way of cooking, and Josh is loving it more than words can say.

I would never even presume to retell or repost her glorious recipes, since they are long, involved, and her photos are excellent and often very helpful, but I will make a few notes.


  • I think finding the right flour can be one of the most intimidating parts of this, but our asian market had a bag of it. When in doubt, go to your international market. Words to live by.
  • These noodles are spicy. No way around it. I had tears of pleasure/pain in my eyes, and we didn’t even use the chili oil she recommends. Maybe next time? If that much spice scares you, cut the cayenne pepper down to 1/4 or even 1/8 tsp. Go a little hotter than you normally would. It’s part of the experience.
  • The dough hook for my stand mixer isn’t as cool or complex as hers, so I definitely had to work my dough longer. It will not look like any dough you’ve worked with before, and that’s okay. Follow her instructions and use her guidelines. It really will all work out.
  • Don’t stress too much over the ingredient list. I didn’t have white pepper and I never have MSG. I didn’t feel like buying extra dark soy sauce for the tiny amount required. Don’t sweat it. Get as much as you can, and then taste and see if you think something is missing. I wound up adding a little more soy sauce to make up for the lack of MSG, and it was fantastic.
  • Next time, we’ll add more lamb. It was delicious.