Peaches with Blueberry Sauce

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            FOOD FUNNY
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Thanks to reader Peg W. for this Darwinian food funny:

Whenever I get a packet of M&Ms, I make it my duty to continue the
strength and robustness of the candy as a species. To this end, I
hold M&M duels.

Taking two candies between my thumb and forefinger, I apply pressure,
squeezing them together until one of them cracks and splinters. That
is the "loser," and I eat the inferior one immediately. The winner
gets to go another round.

I have found that, in general, the brown and red M&Ms are tougher, and
the newer blue ones are genetically inferior. I have hypothesized
that the blue M&Ms as a race cannot survive long in the intense
theatre of competition that is the modern candy and snack-food world.

Occasionally I will get a mutation, a candy that is misshapen, or
pointier, or flatter than the rest. Almost invariably this proves to
be a weakness, but on very rare occasions it gives the candy extra
strength. In this way, the species continues to adapt to its
environment.

When I reach the end of the pack, I am left with one M&M, the
strongest of the herd. Since it would make no sense to eat this one
as well, I pack it neatly in an envelope and send it to M&M Mars, A
Division of Mars, Inc., along with a 3x5 card reading, "Please use
this M&M for breeding purposes."

This week they wrote back to thank me, and sent me a coupon for a free
1/2 pound bag of M&Ms. I consider this "grant money." I have set
aside the weekend for a grand tournament. From a field of hundreds,
we will discover the true champion. There can be only one!

- Author Unknown

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            TODAY'S RECIPE
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I think that my reputation for publishing recipes for healthful,
fruit-based desserts is pretty well established. Here is a recipe
that combines the antioxidant powers of blueberries with the protein
and good-for-you unsaturated fats of almonds.

Peaches with Blueberry Sauce

2 cups (500 ml) fresh or thawed frozen blueberries
1 tsp (5 ml) grated lemon or orange zest
1/4 tsp (1 ml) ground cinnamon
Sugar or honey to taste (optional)
4-6 large ripe peaches, peeled*, pitted, and sliced
1/2 - 1/3 cup (125-180 ml) slivered almonds, toasted

* To peel peaches, plunge them into boiling water for 10 to 15 seconds
and cool under running water before slipping the skin off the flesh.

Combine the blueberries, lemon zest, cinnamon, and optional sugar and
puree in an electric blender or food processor. Divide the sauce
between 4 to 6 serving plates and arrange the sliced peaches on top.
Sprinkle with toasted almonds. Serves 4 to 6.
Received on Fri Jan 30 06:38:22 2004