guest post! emily w.

Hi everyone! My name is Emily aka The Experimentarian.

My blog centers on broadening my food horizons with lots of culinary creations, new products and even freaky foods.

Like Janetha, I love to eat healthy things and work out on a regular basis (although I’m not quite as hard core), and like Janetha, I also live in good old Salt Lake City, Utah. Given our shared sisterhood of state, I thought you all might be interested to know a little bit more…

Utah is known for a couple of things: Mormons and mountains.

Fortunately, I am fond of both of these things, so I love living here! What Utah is not known for is it’s outstanding culinary flair or creative cuisine. The peeps here definitely eat some interesting things, but they like to keep it down home and mild as possible. For example, two of the most popular dishes here are
Green jello

And

This amazing concoction known as funeral potatoes.

It is basically butter, potatoes, cheese and cornflakes on top. Very cholesterol friendly, no?

You will find these two dishes at any potluck, barbeque, church gathering and yes, even any funerals you happen to attend—guaranteed.

One thing Utah SHOULD be known for is some of the most amazing produce around come summertime. Both Janetha and I have enthused about the Farmer’s Market here, and in particular about Utah’s best hidden treasure: Peaches.

Yep, even here in the desert, we produce some that could rival a sweet thang from Georgia any day of the week. We even have our own festival celebrating this fuzzy fruit up in quaint little Brigham City(just a little ways outside of the SLC).

I’ve made it my job to come up with as many ways as I can to get as many peaches as I can into my daily intake before they disappear come fall. Of course I like them straight up, over vanilla ice cream or baked into a cobbler, but I also adore them mixed into a delectable batch of overnight oats

or concocted into this spicy-sweet gem by some lovely ladies at the Farmer’s Market who are just as interested as I am in incorporating this fruit into every single meal.

This jelly may sound a little odd, but I love the combo of the peaches and peppers, and as an the official Experimentarian, I also make it my job to try as many weird sounding things as possible. This usually works out in my favor, with only the occasional calamity ☺

NO mishaps to report with this blend, though, and I’ve enjoyed it several ways.

Particularly yummy stuffed into a pita with roasted turkey, spinach and a light laughing cow cheese.

And perfectly tangy and flavorful mixed with a little orange juice and used as a marinade for some grilled chicken.

If any of y’all have ever had peach salsa, this is similar, but definitely not matching. It is much sweeter and the consistency is obviously very different.

But if you’re feeling adventurous, I absolutely recommend you give something like this a try! I haven’t eaten this jelly on toast yet, but let’s just say I’m not ruling it out!

Thanks for reading! Please feel free to stop by my blog if you’re interested in any more wild and crazy (and mostly tasty and delicious) experiments. I am honored to fill in while Janetha is out gallivanting around in Seattle. Hopefully she is having lots of amazing foodie adventures of her own. We miss you Janetha B! xoxo, E