It's morning time

My little brother used to yell that– IT'S MORNING TIME– from his crib when he was a baby. So the running morning joke of our family is to yell that ludicrously early and wake everyone up. But now I'm moved out for the school year, and nothing is around to wake meup. But I'm still awake a lot. A gradual insomniac, I guess. Staying up a little later, but waking up the the PING of my irritating 7:30AM internal alarm. Oh SIGH. So last night, anticipating being hte first one awake as usual, I prepared...

A DELICIOUS BREAKFAST! Yes! Huzzah! I LOVE special breakfasts! Especially for no good reason.

Now that I look at that photo, it just sort of looks like a bunch of peaches in a ramekin. Which is what it is. Essentially. Tsuki brought a ton of delicious Kelowna fruit with her when she moved in, but unfortunately, the peaches were so robust and ripe they've started to go a bit downhill a bit too fast. D couldn't let such delicious life end uneaten.

Ginger and Cardamom Spiced Peaches

3-4 super ripe peaches

1/4 tsp black cardamom

1/2 tsp ginger

1 heaping Tbsp brown sugar


Toss all of the above in a baking dish (or cute ramekins). I let mine sit covered in the fridge overnight so in the morning I could just harvest heat from the oven while they baked (and slurp up the juices that the extra time yields).
Bake at 350ºF for 35 minutes or so. They should look soft and huggly, and smell amazing.

Andrea made oatmeal to go with our peaches, but they'd be equally delicious with some yogurt (OR ICE CREAM YUM ICE CREAM BEFORE TEN AM IS THE ONLY WAY).