It’s been a great holiday weekend. We kicked it off by celebrating Hubby’s birthday.
We had breakfast out at our favorite neighborhood diner.
Then, we walked to Bryant Park. It was a beautiful coolish day, and we sat outside to hear Frank Owens play piano.
The series is called “Piano In Bryant Park”. Hubby has been enjoying this free musical entertainment for years, as he works in the neighborhood and goes to the park during his lunch hour.
From 12:30 – 2:30, every Monday – Friday, from May – October, a pianist plays there on the upper terrace of the park.
The Park’s website says this:
“Some of the best pianists from all over New York come to Bryant Park to play on the Piano in Bryant Park. Tap your toes to the music of Scott Joplin, the Gershwins, James P. Johnson, Fats Waller, Eubie Blake, Jelly Roll Morton, and more every weekday.”
Hubby has been seeing Frank Owens play in Bryant Park for some years now, and they have developed a friendship. Frank says that Hubby knows more about Frank’s musical career than Frank does! (Hubby’s good that way about music and musicians.)
Here’s some info on Frank Owens:
“Pianist/Conductor/Arranger/Composer/Musical Director, Frank Owens, has had a career in virtually all aspects of the music profession. His television credits include the First David Letterman Show in 1980 and It’s Showtime at the Apollo. He has also worked with an array of singers and received a gold record for his Rhythm Concert of Tony Orlando and Dawn’s Tie a Yellow Ribbon Round the Old Oak Tree.”
(Hubby wants you to also know that Frank played on Bob Dylan’s “Highway 61 Revisited”. “That’s HUGE” Hubby insists.)
We enjoyed 2 hours of nonstop piano delight. Before he began playing, I was able to tell Frank that it was Hubby’s birthday – so, he really surprised Hubby by playing “Happy Birthday” and getting the small crowd to sing along.
It was great!
Hubby was a bit shy, but I think deep down he loved it.
We had lunch in the park, then when the music ended, we said our goodbyes and wandered over to Grand Central, so I could get my train ticket for the following day’s Flea Market outing.
The terminal was bustling with long weekend holiday travelers.
Later that afternoon, E came over for dinner – our favorite Mexican delivery! Yum!!
Then, as if we hadn’t eaten enough all day, we had Peachy Bread Pudding for dessert.
Because we LOVE this dessert, I’ll share the recipe with you.
I originally found the recipe here. And, this recipe is really good! But the first time I made it, I wanted it to be MORE peachy.
So, I made it MORE peachy.
If you can’t eat peaches, you can probably substitute something else.
Don’t know what.
Mangos would be good!
Here’s what I used:
And here was my process:
Melt some butter, then let it cool.
Crack open some eggs – be sure to use an extra-large bowl!
Add in lots of real vanilla extract.
Splash in some Half & Half.
And then some Peach Nectar. Try to find some that’s all peach, and not mostly apple juice or other ingredients. You want that Peachy flavor! (If you are substituting Mangos, be sure to use Mango Nectar.)
Some maple syrup – the good stuff please.
Then some cinnamon
and a pinch of salt
Add in the melted, cooled butter
Peel the peaches, and de-stone them.
The Peach Nectar was my idea, an addition to the original recipe. Also, the original recipe called for 2 cups of peaches – that’s about 2 peaches.
I used 8 peaches.
Do what you’d like – but my recipe is definitely more peachy! And, that’s a good thing, in my book!
And, I just tore the peaches with my fingers, instead of cutting them up. Bigger chunks = Love.
Mix it all together. I added just a few peaches at first, to make sure the bowl was big enough for the bread.
The original recipe calls for 1 pound of Sourdough bread. It’s really not rocket science, but since we have this food scale to weigh out Sammy’s food, I used it for the bread.
Cube it up
Then throw the bread into the bowl.
Add in the remaining peaches (torn up) and any remaining juice.
and let it all soak for about 30 minutes.
In the mean time, preheat your oven, chop pecans
and butter your baking dish
Then, when your bread has soaked up all of the liquid, add it all to that baking dish.
Top with the chopped nuts,
and bake for about 1 hour.
Don’t burn your tongue by picking that little pice out of the corner too soon!
Here’s the recipe:
3 Tablespoons melted butter, cooled
2 Tablespoons Vanilla extract
1 Tablespoon Almond extract
1-1/2 Cups Half & Half
1-1/2 Cups peach nectur
1/2 Cup maple syrup
1 teaspoon cinnamon
pinch of salt
1 pound Sourdough bread, a couple of days old, cubed into 1 inch squares
8 peaches, peeled and torn into bite-sized pieces
1/2 Cup pecans, chopped, for topping
Add it all together (except for the nuts), soak for 1/2 hour. Butter 9×12 baking dish. Add nuts on top. Preheat oven to 325. Pour in and bake for 50-60 minutes.
P.S. Happy Birthday, Hubby! I hope you enjoyed Your Big Day!!