It was a busy weekend for cooking at my house because I also made dinner to celebrate my dad's birthday and Father's Day since I missed both. For Dad we had charred corn, summer squash and tomato torte, and French lentil salad which was left from the night before. Dessert was a peach upside down cake. The cake had some corn meal in it which gave it a gritty and dense texture, not too sweet flavor, which worked really well with the peaches. We served it with a fromage blanc sauce mixed with peach schnapps and some sugar, and then cream. The recipes, slightly improvised, were from The Sustainable Kitchen a beautiful cookbook that was, funnily enough, a birthday gift to me a year or two ago.