Time does not wait for anyone. It keeps going no matter how we feel…sad or happy, lost or focused, bored or fulfilled. Life goes on and on.  

2025 seems like a rush. Even with all the disasters, heartbreak, letdowns, small glimpses of sunlight, a few moments of victory, time seems like it’s moving at a record-breaking speed! This leaves us with very little time to cope, to think, to react, to recover, to enjoy, to see clearly, to remember. It can be overwhelming…It can feel hopeless. 

I look at my son who is now fifteen and a half years old. He is taller than me by five inches. I often wonder how it all happened. To me, it was just yesterday when I would walk him to school holding hands as we chatted about his new favorite Marvel superhero. I miss those days. I miss the days when I felt like a superhero to him. I miss those days when he needed me all the time.  

I think about the time when he will be in college and the distance that may come between us…physically and emotionally. It saddens me. Did I spend enough time with Max? Was I there enough for him? I hope so.  

This summer when we were planning a little family vacation, I thought it would be great to be in Hawaii for a week. Waikiki or San Diego have been our go-to for short getaways. Of course, those are always my choices. This year, Max suggested we go to Seattle. He wanted to visit MOPOP (Museum of Pop Culture). While Seattle didn’t sound as fun as Hawaii, I immediately agreed. All I wanted was to spend time with my family, unplug from work, recover, rest, and to see Max happy. 

 I have always thought of Seattle as a beautiful city…one in which I could see myself living. About 15 years ago, I was part of the food service opening team at the Seattle Art Museum. I spent a couple of weeks there supporting the catering culinary team as the Museum held multiple galas and events during its opening weeks. I remember my evening walks from the SAM kitchen after a 14-hour workday to the Red Lion Hotel, where I stayed, geared in my stained and sweaty chef’s coat, knife bag in tow, exhausted and happy. As this memory entered my mind, I was transported to the image of myself as a young chef, part of a grand mission. I was hungry to learn, and I craved inspiration. I decided that revisiting the city was a great idea! 

Our time in Seattle last week was special. We fed our tummies with delicious food. We went to tourist traps and locals’ favorites. The $2 oysters on the half shell at Half Shell during happy hour could be a way of life for me. Dungeness crab rolls, fish and chips, and chowders were all fresh and unbelievably good. Acclaimed Thai Restaurant Bangrak Market didn’t disappoint, although it did let us know that 3 out of 5 heat level was one level too high for our palate! The Pike Place Public Market was busy and fun. We lined up to get a taste of Beechers Handmade Cheese famous Grilled Cheese Sandwiches and Smoked Salmon Mac & Cheese. We got a taste of Hellenika’s Greek yogurt gelato. I bought a shameful amount of smoked king salmon to bring back to L.A. And we found a couple of prints from a local artist that we loved. 

We also fed our minds and souls with many cultural experiences. The Museum of Pop Culture was as exciting as we expected. The Guitar Gallery, Scared to Death: The Thrill of Horror Film, and the Infinite Worlds of Science Fiction exhibition were our favorites.  

The Seattle Art Museum was open, airy, and comfortable. Rembrandt’s etchings, Ai Weiwei’s Lego installations, and the Porcelain Room were only a few amazing things to see.  

 For me, the real gem of the city is Chihuly Garden and Glass. I was deeply touched and inspired by all the beauty of the glass works in the galleries, the glasshouse, and the garden. How does one person have such talent, focus, and clarity to create something so beautiful? And how generous that this beauty is shared with the world. What a gift. 

During a short video about Dale Chihuly in the theater, many of his processes were shown. The inspiration, the vision, and the curation of the installations. Chihuly said, “It’s not that you’re searching for something new. It’s that something new comes.” I made a note of this quote as I wonder if this belief may be true for all of us. I only hope that I am aware and open when something new comes…I don’t want to miss it. 

As we strolled the many blocks of the city to get to the places we wanted to see, I couldn’t help feeling so grateful. We are so lucky to be in this city, to be able to see the beauty it has to offer, to be together, to love, and to feel loved. And just like how I felt when I walked the Cobblestone Streets of Florence three years ago, admiring the beauty of the city, I thought of my mother. All these gifts started with her. I was thankful for her then, and I am thankful for her now. I am here because of my mother. Had she not had the courage to change the course of her life 40 years ago, I wouldn’t be here with my son and my husband, accepting the beautiful gifts of life.  

Life gave my mother lemons, which she made into lemonade. My mother gave me peaches… and for that, I am forever grateful. 

I hope that when Max is older, he too will realize that all the work I am doing now is so I can give him peaches and pluots…no squeezing needed, ready for enjoyment. I want him to do all that he dreams of doing. I hope he sees beauty in many ways, in different canvases of life. I hope he appreciates all the peaches life has to offer. My main goal is to spend as much time as I can with Bobby and Max, the real peaches in my life.  

Summer would not be complete if we didn’t celebrate the best summer fruit. Peaches have a short seasonality. Right now, is the best time for them. I love peaches as they are, but I also like to poach them or make pies with them. For this issue, I am sharing with you a Peach Crisp recipe. This recipe is simple and quick with a few ingredients you may already have at home! 

I hope you get to try this recipe and share it with someone who changed the course of their life to give you a life full of beautiful moments and opportunities. Happy summer! 

Peach Crisp 

Up to 8 servings 

Ingredients: 

Filling: 

6 to 8 peaches, ripe but not overripe (peeled or not peeled), pit removed, cut into ½ inch wedges 

½ cup of granulated sugar 

1/3 cup of AP flour 

½ teaspoon salt 

1 teaspoon cinnamon 

1 tablespoon lemon juice 

1 teaspoon vanilla extract 

Topping: 

½ cup AP flour 

½ cup brown sugar 

6 oz cold, cubed butter 

½ cup whole oats or rolled oats 

¼ cup chopped pecans 

1 teaspoon salt 

Instructions: 

Preheat oven to 350 degrees F.  

In a mixing bowl, combine all the filling and toss lightly until well combined. Place the mixture into a 10-inch pie dish. 

In another mixing bowl, mix the flour and brown sugar using a whisk. Cut in the cubed butter using a pastry dough cutter or a fork. Work the cold butter into the dry ingredients until it forms into small pea-sized crumbs. Fold in the oats and pecans.  

Sprinkle the topping all over the filling, covering the entire surface. Bake in the oven for 50 minutes. The juices of the peaches will bubble up and the topping will crisp up.  

Serve hot or warm. Unlike pies, crisps do not need time to cool. I like to serve them with vanilla ice cream. 

Bon Appetit! 

Chef Tips: 

Always use very cold butter. After cutting the butter into cubes, place them in the freezer for 10 minutes before mixing into the dry ingredients. The cold butter will give the crumbly and crispy texture topping. 

Vanilla ice cream is an optional part of this recipe but highly recommended! 

If leftover peach crisp happens in your household, store for up to 4 days in the refrigerator or freezer for up to two months (make sure it’s tightly wrapped).