Stale bread? No problem! Cube up the bread, toss with a bit of olive oil and herbs (oregano, parsley, basil and rosemary to name a few), then bake at 375° until golden and crispy. Voila! Perfect croutons for your spring/summer salads that last up to another two weeks!
How do you know when a peach is ripe? My mom grew up in the south, making her a peach expert. She taught us to only eat a peach when you can smell it, to ripen them quickly by sticking them in a brown paper bag, and to store ripened peaches in the fridge until ready to eat.