It was a Friday night, and I was home alone.
Juan had gone off to a friend’s to catch the latest River football match – and I’d opted to stay home because it had been a long week, and I was looking forward to spending some time with myself.
For dinner, I mixed up a large bowl of greens. All organic greens that we’d ordered from a local farm – including lettuce, broccoli sprouts, shredded carrots, diced tomatoes, and also threw in two hard-boiled eggs forprotein and some chia seeds for fun (I like my salads with as many ingredients as I have on hand).
For me, it was the epitome of a perfect mid-summer night’s dinner.
And because it’d been quite a while since I was home alone, I found that instead of having the TV on – as we usually do when Juan’s around – I preferred to eat my salad, which I’d tossed with salt, caramelized vinegar and a generous glug of olive oil – with the company of Rachel’s brillant tale about orange marmalade, and Spotify’s weekend playlist.
On days like these, where a beautiful large bowl of salad is enough to keep my tummy blissfully happy, I’m thankful that the days are still long and the nights still warm. Not for too long though, I’m very aware. We’ve slipped into February, and each day is now increasingly shorter by a minute, as summer eases its way out in order for autumn to glide in.
There is about one-and-a-half month’s worth of summer left, so it’s premature to bemoan the passing of summer, but I can already feel the beginning of summer’s end. Some days I see auburn leaves on certain trees, and other days I see those leaves on the ground, and strangely I’ve already started to miss summer, despite being in the heat and heart of summer.
I suppose that what I’ll miss the most, which doesn’t include the humidity and thickness in the air, is the fact that there are summer fruits like my beloved peaches are everywhere, in all their ripe and juicy glory.
These peaches – plump and sensual and sweet – have became a staple in our fridge’s fruit and vegetable section since the start of summer. Them peaches, together with a small tub of homemade yogurt – which I’ve been making every single week for the past one month – have become neighbors in our fridge, as well as in the peach walnut yogurt parfait I’ve been eating every other morning.
This is the kind of breakfast that barely takes up any time to put together – nothing more than five minutes at most.
On these summer mornings, where the outside air is heavy with humidity and the summer heat, I wash the sleep from my eyes, get dressed, put my make-up on, and then head to the kitchen where I open the fridge door.
Taking a couple of peaches from their corner, I begin coring then and slicing them into even pieces. I pull two glasses from the cupboard, and start laying peach slices at the bottom, before topping them with a bit of light, creamy homemade yogurt, more peaches and more yogurt again, until no more peaches are left. For the finishing touch, I throw some roughly chopped walnuts on top, for the fun of crunch and texture.
Breakfast is served.
Layers of ripe, sweet peaches and light, creamy yogurt, all in one glass and topped with crunchy walnuts. Breakfast is served in five minutes.
- 2 peaches, cored and sliced
- 2 cups of unflavored, unsweetened yogurt
- 1/2 cup of walnuts, roughly chopped
- Core and slice the peaches, and divide into four equal portions
- Place one portion of peaches at the bottom of each glass
- Top the peaches with 1/2 cup of yogurt
- Place another portion of peaches on top of the yogurt, and top the peaches with another 1/2 cup of yogurt
- Garnish each glass of peaches and yogurt with 1/4 cup of chopped walnuts
- Category: Breakfast
- Cuisine: Grain-free