Monday, September 01, 2014

Kitchen and garden days continue

Waiting for the water to boil so I can get a few tomatoes skinned and processed for another small batch of  pizza sauce. Yesterday I made the stewed apples and they're in the freezer; but there are still more apples to use up, so if I have the energy when we get home from our son and daughter-in-laws place, and a quick grocery stop, I might make an apple crisp for tonight, since there's no more room in the fridge to store them! The creme brulee has to wait for tomorrow since I don't have enough eggs and cream on hand.

Jim didn't groan when I handed him another tomato lunch yesterday - a thick slice of a Brandywine tomato, salt and peppered, then drizzled with olive oil, topped with a generous slice of mozzarella with another drizzle of olive oil, a couple of drops of Balsamic vinegar and topped with baby basil leaves. Today I'll give him a tomato rest, since I've harvested enough padrone peppers for a light, tapas lunch. The Spaniards are geniuses with so many of these simple and so delicious tapas foods.

As you can see, with all these veggies and now fruits coming in, cooking is taking most of my spare time and energy at the moment. I'm going to be very happy when fall arrives and these gardens can be put to bed. The Farmers Almanac says it's going to be another very cold winter, so we might get an early freeze this year - something I usually dread, but not this year. It would be very welcome!

Time to make the pizza sauce and get some beans processed for the freezer.

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