Fantastic Brewtastic.

After the farmers market today, we had sensual coffees at Caffe del Doge, a delightful cafe at University and Waverley, two blocks east of the vintage Stanford Theatre.

Grilled Peach Dessert

1 large white freestone peach
balsamic glaze
dessert wine
fresh spearmint

Halve peach, twist and remove pit. Slice longways to make 4 thick slices. Grill over low heat 20 minutes each side until semisoft and slightly carmelized. On a small plate, drizzle with balsamic glaze condiment and dot with dessert wine. Mince spearmint and sprinkle. I love the word sprinkle.

The whole time I am prepping and plating, Henry is homebrewing a nice lager. Should be ready in about 21 days.

Life is pretty good.