Sometimes, the simplest breakfasts are the best.

Case(s) in point, which need very little input from me:

Eggs over easy, bacon, wheat toast with margarine, and peach slices.  Coffee alongside.  Gorgeous.

Correction: the eggs are basted, not over-easy.  I had enough bacon grease in the pan to do 'em up like Grandma used to.  Look at that lovely yolk!

My obsession with blood oranges rages in February, when they're in season.  Freshly-squeezed blood orange and clementine juice, on ice, with a touch of Splenda to sweeten.

Add a bowl of hot maple & brown sugar oatmeal, and you've got Sunday breakfast.

Just one lone blood orange left- I bought a bag of nine or so on Thursday.  Obsession, thy name is Honeybee.  More on the citrus cravings in a future post-- I must stop procrastinating and get some work done.

Happy breakfasting,
-Honeybee

Hooray!

Ed. Note: Tori let me know later on that I credited the wrong sister!  It's Graham's sister Steph's recipe, and his other sister is actually named Gill, not Jill.  My bad!!

So after a good long Skype chat with the lovely Tori, she agreed to let me post her recipe for peach crisp.  There's one caveat, however: I need to credit her cohab's sister, Steph, who gave Tori the recipe to begin with.   Hooray for sharing deliciousness!  Here you go:

Mmm.  Image (obviously) from worldofstock.com

Steph and Tori's Peach Crisp

 Served nine of us very well

• 8-10 ripe peaches, peeled and sliced (you can blanch them in boiling water to make peeling easy, Tori didn't bother since they were so ripe)
• ~1 Tbsp white sugar
• 1/2 cup softened butter (not quite room temperature)
• 3/4 cup brown sugar
• 1 cup whole-grain oats (not quick-cooking)
• 1/4 tsp cinnamon

1. Preheat oven to 350ºF.  Lightly butter a 13x9 inch glass baking dish, or spray with non-stick oil spray
2. Toss peeled and sliced peaches with the white sugar (to taste; more or less sugar may be needed depending on the natural sweetness and ripeness of the fruit).  Pour fruit into the bottom of the prepared pan.
3. In a separate bowl, combine butter, brown sugar, oats, and cinnamon.  Combine using fork or hands until the butter is distributed and the mixture is crumbly.
4. Pat crumb mixture evenly on top of peaches.
5. Bake for approximately 30-45 minutes, until the topping is crisped and the peach juices have reduced somewhat.
6. Serve with ice cream (if you want, Tori likes it just fine without!)

I would add a teeny tip to this: Tori was telling me how it can be tricky to avoid having this dish become a soupy mess when the peaches are extra-ripe and delish.  I personally would add about a half-teaspoon or so of cornstarch to the peach and sugar mixture to try to thicken up those juices a bit more... but that's just me.  Not everyone likes the slight cornstarchy flavour that that trick can produce, and it certainly came out just fine without it :D

So there you go!  Go forth, enjoy the peachy goodness, and thanks to Jill and Tori!  It now being the long weekend, you can expect lots more culinary exploits to be posted (as I laze around in bed, surrounded by nosy cats who are after my tea.  Pests.)

Fending off felines and looking forward to more blogging,
-Honeybee

Addendum!

I'm such a forgetful person sometimes.  I completely neglected to showcase the fantastic homemade dessert that Tori and Graham brought me during their quick stop in Windsor.  They're so sweet... of course they're welcome in my family's house anytime, but they didn't want to come empty-handed.  Their lovely, mouth-watering, but completely unnecessary gesture: a big pan of peach crisp.

I don't feel that I did this dessert justice here, due to a) my desire inhale this delicious treat, b) lack of time to play around with lighting, and c) my rush to get to the airport on time.  On a fun note, though, you can see my favourite sweet (Hubs) reflected in the spoon. 
Mom does pride herself on spotless silverware... ;)

I was informed later that Tori accidentally skipped the cinnamon on this one; I didn't even notice, as I was too busy enjoying the dozens of fresh Ontario peaches that she'd peeled and sliced BY HAND.  No canned or jarred stonefruit here.  That's a labour of love, folks.  Mmm.  Hopefully, if Tori sees this and agrees, she'll share the recipe with me and I can post it here.  Whaddya say, hon?  Willing to post it to the interwebs?  Let me know!

Pondering why Manitoba seems to get all its peaches from BC, even though Ontario is much closer,
-Honeybee