Happy first day of Summer! Happy Birthday to Momma Cho! I've always loved how those two days are the same, double the reason to celebrate! I spent about 75% of my waking hours outside in the sun this weekend, which is what everyone should be doing in preparation for summer. My shoulders were the color of tomatoes, but it was so worth it. It has been HOT in San Francisco this past week. Hot in SF = +70 degrees. My mom says it has been +90 in Ohio... we are wimps. This heat reminds me of summers in Ohio. When my brother and I were growing up at our family's restaurant we would keep cool by eat popsicles and running into our giant walk-in refrigerators. I remember walking in there and snacking on little bits of carrots and cooked roast pork. *Making a note to incorporate a walk-in fridge/freezer into the design of our future home.
On Saturday, we walked on over to Mountain Lake Park to check out the new playground. Reuben's coworker redesigned the new playground and it is so fun and colorful! I haven't been surrounded by that many kids in a very long time. I feel like I was being super creepy and staring at all the cute toddlers stumbling around and hoping they would walk over to me to play. I saw essentially my mini me and I wanted to be her friend so bad. Once we got our fill of kids and watching them wipe out on the big concrete slide, we headed down south for some rare time at the beach. It has been a while since we drove along the coast and saw the ocean. I often forget that I live in California when all I see most days is the stretch between Inner Richmond and Downtown. So it was a beautiful reminder that I live in a cool place : )
Sunday was picnic day. A great group of ladies and I get together for a Babes brunch every month or so and this month was a picnic edition! I look forward to these brunches so much. I love catching up with my girls and meeting the new babes that we invite each time. We found an amazing shady spot in the San Francisco Botanical Gardens to spend our afternoon. Did you know you can go in for free if your driver's license has an SF address?? Some how I did not, but now I want to go every weekend. It's gorgeous when the sun is out and it's not super crowded like Dolores Park. It's much more "civilized" than Dolores Park as well and less smells. Reuben was a little jealous of my sunny girl time so we went out for a Babes Picnic part 2 during the remaining hours of light. We drank beer and played soccer... I never play soccer.
I'm feeling great from maxing out on vitamin D and my shoulders are gradually settling into a nice tan. The heat is supposed to last until this weekend and then it will go back to a cool 65. To help cool down all week I made these refreshing Peach Oolong Tea Popsicles. Yes, a second stone fruit recipe. Yes, another tea based recipe. Peaches, plums, nectarines, and pluots are really delicious right now. So eat as many as you can! If you are food nerdy and want to learn more about oolong tea, read this. I've been really interested in experimenting with tea flavors (see Mango Green Tea Popsicles and Oolong Tea Sugar Cookies). I have dreams of making a Jasmine tea cake very soon. I personally, love oolong because of it's strong and slightly caramel-y flavor. It's a pretty great replacement for coffee too if you want a rich and dark tea in the morning. It pairs beautifully with the sweetness of peaches. This makes a gorgeous peachy colored simple syrup that would be delicious in so many other recipes! I had a pop during my commute to work the other day and it was great. Breakfast popsicles should be a thing.
I hope you all are keeping cool wherever you are! I need a friend with a pool.
Peach Oolong Tea Popsicles
makes 10 popsicles
1. Remove the pit from 2 peaches and thinly slice. Bring peaches, sugar, and 1 cup of water to a boil in a small saucepan. Boil for 5 minutes and gently crush the peaches with back of a wooden spoon to bring out that peach flavor. After 5 minutes, turn off the heat and cover with a lid. Let the peaches steep in the sugar water for 20-30 minutes. Strain the peach infused simple syrup through a fine mesh strainer and dispose of leftover peach flesh or eat it with dessert.
2. Brew your oolong tea by steeping the tea in 2 cups of boiling water for 8-10 minutes. Dispose of tea bags. In a large pitcher or measuring cup, combine tea with 3/4 c of peach simple syrup. You can add more or less depending on sweetness preference.
3. Remove the pit and thinly slice your remaining peach. Add 2-3 slices of peach to each popsicle mold. Fill each mold with peach oolong tea. Place in the freezer for 1 hour. Add wooden popsicle sticks and place back in the freezer to fulling freeze for atleast 5 hours .
3 ripe peaches
1 C water (for simple syrup)
1 C sugar
3 oolong teabags
3 C water (for tea)