Tonight there's going to be some promotions at the academy, plus competition class. It's only 94 outside instead of the predicted 103 so I'm looking forward to working hard and maybe gauntletting some people. Trained this morning with the newly-returned Ian, who went to Brazil a month ago as a bad-ass blue belt. Um, yeah, he's even more bad ass now. I steered clear and didn't even attempt the summit. Was drilling uke for Phil on his omoplata-triangle-armbar-omoplata sweep series... walked through Max's situp guard passes a smidge, and then just settled down to roll with Sean, who is gearing up for competition season this fall.
I like rolling with him, he never feels like he goes easy on me (not that I would complain if he did) and still I feel like I'm on the cusp of kicking his ass. It's like the damn greyhounds at the track-- his fat sassy cottontail was riiiiight there most of the time. At one point, I did get to a very tight, mean cross side, but I went for the far arm instead of the near, and eventually let him get to his side. Monson didn't work from north-south, and then the rest of it crumbled as I got rolled there. I honestly ended up tapping from his killer pressure on top side.
Speaking of crumble.. peach crumble, to be exact.
3 1/2 pounds ripe but firm peaches (6 to 7 medium), peeled and pitted; each peach halved and cut into 3/4-inch wedges (about 6 1/2 cups prepared peaches)
1/3 cup granulated sugar (2 1/3 ounces)
1 1/4 teaspoons cornstarch
3-5 teaspoons fresh lemon juice from 1 lemon (to taste depending on sweetness of your peaches)
Pinch table salt
Pinch ground cinnamon
Pinch ground nutmeg
1 cup unbleached all-purpose flour (5 ounces)
1/4 cup granulated sugar (1 3/4 ounces) plus 1 tablespoon
1/4 cup packed brown sugar (light or dark), 1 3/4 ounces
1/8 teaspoon table salt
2 teaspoons vanilla extract
6 tablespoons unsalted butter, cut into 6 pieces and very soft
1/2 cup sliced almonds
1. Adjust oven racks to lower and middle positions; heat oven to 350 degrees.
2. FOR THE FILLING: Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 1/4 cup drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl; discard excess peach juice. Toss juice mixture with peaches and transfer to 8-inch-square glass baking dish.
3. FOR THE TOPPING: While peaches are macerating, combine flour, sugars (reserving 1 tablespoon granulated sugar), and salt in workbowl of food processor; drizzle vanilla over top. Pulse to combine mixture, about five 1-second pulses. Add butter and half of nuts; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of workbowl. Sprinkle remaining nuts over mixture and combine with two quick pulses. Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly 1/2-inch chunks with some smaller, loose bits). Bake on middle rack until chunks are lightly browned and firm, 18 to 22 minutes.
4. TO ASSEMBLE AND BAKE: Grasping edges of parchment paper, slide topping over peaches and spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Sprinkle remaining tablespoon sugar over top and place on lower oven rack. Increase oven temperature to 375 degrees and bake until well browned and fruit is bubbling around edges, 25 to 35 minutes. Cool on wire rack until warm, at least 15 minutes; serve.