Having spent a sometimes ungodly amount of time with the food tweeps I follow, I have discovered two things.

Firstly, I am somewhat addicted to twitter, so have undertaken a twitter diet:

• Try to keep the tweeting below 15 tweets a night, promoting giveaways exempted of course
• Try to keep the non-food tweets to direct messages
• Try not to re-tweet non-food tweets
• One day a week diet hiatus, preferably a weekend

I verify tweet counts everyday via the rss feed twitter affords every user.

BTW, if you think this diet drastic, you should take a gander at what I would like to call an extreme twitter diet from Raena Jackson on Darren Rowse's twitip.com.

Secondly, some of the tweets from the food tweeps I adore, especially those with mad skills, are almost poetic. Take @verysmallanna for instance. Blogger, artist, and culinary student in the midst of the pastry stream, her passion for baking and desserts is extraordinary. Her ice creams have me looking to store fliers for my very own ice cream maker.

Last week, she waxed poetic about peaches:

@verysmallanna (Aug 24, 11:00 PM)
for all of the wonderful sweet contributions the world of pastry has made, none of them are better than a perfectly ripe peach.

And, I have to agree. There is only one time of the year that peaches are in season. During that time, there is no better fruit, stone or otherwise, to eat.

Ontario Peaches
In my locality, this time is August and the peaches I love most come from the Niagara region of Ontario.

My favorite: fist-size free stone white peaches (not pictured). They are just a little bit sweeter, but I'll settle for just about any variety, coming from Ontario, during this time of the year.

If you haven't had your fix yet, you'd best rush to your closest farmers' market. They go fast!



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