. . . . . . . . . . and I actually started walking early morning again over the holiday weekend. I can't begin to tell you how wonderful it feels out there in 58-63F temps. after such a long hot, humid spell. I can breathe. I can wear long sleeves in comfort. I can listen to the 'morning sounds' of birds and barking dogs. I see rabbits hopping, and if I get out there before 7 AM, there is no traffic. There are silvery dewdrops on the spider webs. The leaves are fading and there are a few yellow ones drifting down onto lawns and garden beds.
Wednesday, September 9, 2020
Gratinée Tomatoes, and a change is in the air. . . . .
The last of my summer flag collection - soon time for autumn leaves and pumpkins!
Above: Prepping Penne with Gratinée Tomatoes
Did you cook over the Labor Day holiday?
We fired up the grill - real burgers for Bob, a veggie burger for me. I grilled red peppers for another meal this week. Also made two Lebanese dishes, mjeddrah (lentils, rice, and caramelized onions) and felafel (spicy chick pea patties) for pita bread sandwiches. . . . . . .and some prepped dishes for the week ahead.
With abundant Roma tomatoes filling a bowl on the kitchen island I made this easy peasy, tasty pasta dish.
This quick pasta with a green side salad was enjoyed in the gazebo.
I often think that eating well has everything to do with having the correct food on hand in the fridge. It's so much easier to be innovative and pull a healthy and tasty meal together when things are waiting, chilled and still fresh, when one cannot do daily shopping as most of us don't these days.
You have to agree if you're the one searching recipes, choosing dishes, prepping and then cooking and serving, it's exciting and easier to have quick cooked veggies at the ready, steeping in olive oil with a few aromatics. . . . . some crushed or chopped garlic, shallots, grated lemon zest, and hardy herbs like thyme, rosemary, bay etc. Just remember that sharpening veggies with lemon juice and vinegar, or anything acidic, should be left until just prior to serving.
I'm making another dish of gratinée tomatoes today, a mix of Roma, cherry, and cocktail, they all work. . . . . . and can be used in so many dishes.