I DECIDE TO BLOG (my first ever post)

It was the best of times and the worst of times. The peach pie was still warm and aromatic. Scents of vanilla and cinnamon filled the kitchen and a light dusting of powdery sugar floated in the air over my granite counter. As I closed my new cookbook, Baking with Dorie Greenspan, I noticed there was nary a drop of flour on Page 346 (Crunchy & Creamy Peach Pie). I'd chosen the peach pie as my first recipe because it is peach season in Colorado. Peaches are arriving daily from the Western Slope, and they are big, lush and sweet. At least 5 local farmers' markets offer them, but not for long.

I'm a good cook but not an exact one. I don't follow recipes to a "t" and often fail to adjust for high altitude. But fresh ingredients, some seasonings and a pinch of salt do wonderful things for the palate when combined with a little experimentation. My dishes may not look perfect and my photography is even worse, but the food itself may be worth a second helping (like tonight's pork stew with fresh roasted chilies, carmelized onions, cilantro and potatoes). No recipe, but lots of garlic and cumin, some broth, some corn, and you pretty much have it. Pizza on the grill works that way too. A good base and some fresh toppings, always with a slight spin. We're rarely bored with food, and we've come to the conclusion that we'd rather eat at home (a good thing given the price of gas and cost of eating out.)

On the other hand, baking is more scientific and the high altitude adds a curve. I'm following the recipe for peach pie, but see no reason why I can't skip the streusal topping in favor of a blueberry center. The outcome is more than good, but I doubt that the dog even noticed the way I detailed the pie with sliced almonds. No sir. Dugus dug right in while I turned my back. A real pie perp.

The pie went missing on Sunday and I don't have the heart to bake again. It will be another week before I join the bakers at Tuesdays with Dorie, but at least I can start my blog this Tuesday. I think I will dedicate this blog to pie lovers, peach growers, small farmers, my family and friends, including Peggy Smith who has a lot to live for and reminds me to eat organic whenever I can.