Inspired by a basket of $2.77 peaches at the Penetang IGA.  Makes 2-3 pint jars.

1kg (~1 basket) peaches, peeled and roughly chopped
1 3/4 cups white sugar
1/2 cup white wine vinegar (min 6% acetic acid)
1/2 cup white vinegar (min 5% acetic acid)
1/2 cup water
1-2 cinnamon sticks, broken in half
1/2 tbsp whole cloves
1/4 tsp whole allspice
2-3 dried hot chiles (such as chile de arbol), broken in pieces (optional)

1. Bring the sugar, vinegars and water to a boil over high heat in a large pot, stirring until sugar is dissolved. Tie the cinnamon, cloves, allspice in a cheesecloth bag and add to the mixture. Add the hot chiles (if using). Reduce heat, cover and boil gently for 15 minutes.
2. Add the peaces to the syrup. Return to a boil and boil gently for 5 minutes. Discard the spice bag.
3. Follow standard canning instructions for preparing 500mL mason jars (pint jars), rings and lids.
4. Pack into hot clean mason jars to within 1/2 inch of rim (head space).  Process in a boiling water canner for 20 minutes.

The origin of "Banaba" bread

When I first moved away from home, I called my mom to get her recipe for Banana Bread. This is what I wrote down:

2 to 3 mashed bananas
1/2 cup nuts
1 3/4 cup flour
1/4 tsp bakin’ soda
2 tsp bakin’ powder
some salt
1/2 cup oil (or 1/4 cup apple sauce, 1/4 cup oil)
2/3 cup white sugar
2 eggs

As I recall you just put everything in one bowl, mix it up, put it in a loaf pan in the oven for 20-25 minutes (maybe longer?) at 325°F. Poke a toothpick in to find out if the loaf is ready; if the toothpick comes out clean it ready.

1/4 cup light soy sauce
1/4 cup dark soy sauce
1/4 cup honey
1/4 cup mirin
2 small cloves of garlic
1 tbsp dried ginger (fresh would be better)

420g (about 1lb) firm tofu, sliced in 1/2 inch slices

1. Combine all ingredients (except tofu) in a small container. 
2. Thoroughly blend the mixture with a hand blender or in a small food processor.
3. Layout tofu in a flat bottomed container, cover with sauce and leave for 45 minutes.
4. Bring a cast iron pan to medium head, add a few tablespoons of a neutral oil (like grapeseed oil) and fry marinated tofu for about 3 to 4 minutes on each side.
5. Serve and enjoy.

3 tbsp extra virgin olive oil
1 pound Brussels sprouts (I use frozen, it’s easier!)
1/2 cup vegetable stock or white wine
salt and freshly ground pepper

1. Combine the oil, Brussels sprouts and stock in a deep skillet or pot with tight fitting lid, sprinkle with salt and pepper, and bring to a boil. Cover and adjust the heat so the mixture simmers. Cook until sprouts are just tender, 10 to 15 minutes with frozen sprouts (5 to 10 minutes for fresh), checking once or twice and adding liquid as needed.
2. Uncover and raise the heat to boil off all the liquid so that the vegetables become glazed and eventually browned. Resist the urge to stir them frequently! Just let them sizzle until golden and crisp, then shake the pan and loosen them to roll over. It’s okay if some are more well done than others. Taste and adjust the seasoning, then serve hot or a room temperature. 

3 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, chopped
3 tbsp hot curry paste
2 14 oz cans of Italian roma tomatoes
1 cup red lentils
3 cups water
1 cinnamon stick

1. In a large pot, heat oil on medium heat, add onion, garlic and curry paste and cook until onions are translucent, about 5 minutes.
2. Add tomatoes, lentils, water and cinnamon stick; cover, and bring to a boil. Reduce heat and simmer until lentils are soft, about 30-45 minutes.
3. Serve as a side dish, or over rice.