dreaming of bruschetta...

...recently we have been over-run with tomatoes.  Lots of tomatoes, especially cherry and pear tomatoes.  (and fruit flies, but that's another story.)  While contemplating what to do with all of them and looking for something besides marinara sauce my son suggested 'bruschetta.'  He had just made some with the bounty of tomatoes from his grandparents and so I thought I would give it a try.

If you are not familiar with bruschetta (which I was not) it is very simple to make and store and especially simple to eat, and overeat as the case may be.  It is often served as an appetizer in restaurants but we made a meal of it with french bread and avocado on the side.

All you do is wash your fruit, core and chop full sized tomatoes or halve grape, cherry and pear tomatoes.  Put them in a big bowl and add a chopped onion, garlic, peppers (I used a yellow and orange bell) artichoke hearts (not part of the original recipe but my addition) fresh herbs (I used what I had on hand) salt and pepper to taste.  Add splash of balsamic vinegar, 2 Tb of olive oil and mix it up using your hands.  Spread onto large baking sheet and roast in oven 400degrees for about 30 minutes making sure to stir it around every ten minutes or so.  Oh my, the smell is amazing and it tastes wonderful...and I don't even like the darn things!

I stored this in mason jars and it will keep well in the fridge for several weeks.  No need to process the jars but the ones I used were just out of the dishwasher and still hot.


 what have you been up to lately?  be well friends.

turn, turn, turn..

...and a time to every purpose unto heaven."   


well, albeit a hot summer, it went by too quickly.  Just as this year has flown Fall has landed, the leaves are showing their true colours, evenings are crisp with cooler-sweater weather, I can hear the high school football games and the band playing, pumpkins are adorning the front porch, a new wreath is in the making, and apples, apples, apples.  Throw in a few hundred tomatoes and you know what I have planned for the next week. 

much to say about some strange and difficult happenings around here but knowing where to start is always the challenge for me.  I have continual health issues and a few new ones to make it exciting (sarcasm) but I also have good news.  I finally got a new 'leg' and I love it.  I feel like a kid on Christmas morning...it's computerized and there is quite a learning curve but I am UP and OUT and so grateful.

So, tell me about your summer/winter and any weekend excitement?

 

the things we do for love...

...neither of my grandchildren are allowed sweet treats.  Well, let me rephrase that.  They are allowed treats but in very limited amounts, not that they have allergies or illness that prevents them from enjoying but because they have parents that prevent them/me from enjoying!  Really cuts down on the 'grandma' traditions a Christmas, no baking with the babies and no Easter baskets or any other sweet treat holiday...not even birthdays.  Aw, well, one must respect the wishes of the parents and not get one in too much trouble.  So when I saw this idea on FB I decided to give it a whirl for Easter tea.  It looks so pretty and the kiddos love their fruit and how can a tiny bit of chocolate be bad right?

 I bought sugar-free ice-cream cones and dipped them in magic shell chocolate.  I dipped a few times before I got a good coating on them.  After letting that set I filled them with fruit.  We used grapes, pineapple and blueberries.  The topped with yogurt.  Perfect treat for little hands. 

Well, aside from my grandson no one ate them, not.at.all.  And you know what he did with his???  Put it on top of his little head like a clown hat, chocolate and all!  Gotta love that one.  See?  I'm pretty sure a bunny would have worked out better!

Prudence and her never ending patience...

photo:  bing

now where were we?  Ahhh yes, hubby has just called and is bringing home some dinner guests, you don't have time to shop, and the maid has quit just hours earlier.  What to do??  Call Prudence at "Penny Wise."  She is the domestic saviour in these situations.  She will be right over to help.  (and apparently shop on the way since all you have in the fridge is some burned cream soup.)

Ever so quickly Penny moves in and takes over the kitchen.  Guests are due in 30minutes.  First she puts the oven at 400. Then gets two pots of water boiling and the old burned soup heating up.  As this is heating she peels potatoes and carrots, then parboils them for ten minutes. *tip, parboiling will cut down on the roasting time.  In the other boiling pot of water she drops in two oranges *tip, they will be juicier and then the juice can be used for cocktails.  As the soup is warming up she adds a dollop of peanut butter *tip, peanut butter will remove the burned taste without leaving a peanutty taste.  Draining the carrots/potatoes she places them on a baking sheet along with 4 ham steaks that have been topped with pineapple rings.  *tip, use the leftover pineapple juice to pour over the ham steaks and veggies this will keep them bronze and sweet.  She also finds some sausage in the refrigerator and adds it to the baking pan.

When the guests arrive she has the cocktails ready and adds the finishing touches to the dinner.  Just before plating it up she mixes a little water, sugar, and mint (fresh)  (where did that come from?) and  a pat of butter and pours it over the vegetables.  Then the ham, sausages, pineapple, and veggies are placed on a serving platter and she proudly serves it to the guests who are already seated at the dinner table.  Yum, thank you Penny!

And if you think that is amazing just wait, there is dessert too!  (tomorrow)

***taken from a homemaking series called "Penny Wise," featuring Prudence Penny, from the 1930's and found on TCM.

wrap it up...

before I get started today I need to clear up a few things on the blog.  I don't know why, but I am having a hella' trying to leave or respond to comments.  Is everyone suddenly a no reply comment, please check as this is most frustrating.  With that in mind I need to reply to a comment directly here;  farmlady, I think you may have read something into my last post that was not intended...I am happy.  Just snarky, which is a whole different animal!  Thank you for worrying, I really do appreciate it.  

Okay, now the font has changed and the spacing and who knows what will appear next.  It's like being stuck in a magic show....

I am posting, by request, the recipe for the sweet-potato, apple tart.  A few notes before hand.  I didn't use a spring form pan although the recipe calls for one.  I also omitted the onion and used a small amount of sage.  Be sure to slice your potatoes very thinly so they will cook through all the way. That's my only advice.  We had it as our main meal with salad, tomatoes and avocados.   If you give it a try please let me know, did you like it, what changes did you make?   Happy cooking.   Still slicing apples over here!
 

Recipe  sweet potato, apple tart via Woman's Day magazine.

We're calling tnem the 'watergate brownies...'

so recently I was gifted a bag of lemons.  Have you noticed the price of lemons??  I love lemons and all things lemony so I began to look for something new to try to bake.  Be forewarned, I'm not a baker, don't like it at all but for some reason lately I've been trying to think outside the box.  The box...I love it!

I found a recipe for "Lemonies" that sounded great, basically a lemon brownie.  I can do that.   So I got my ingredients together, dry in one bowl, wet in another, asked hubby to squeeze some lemons for me, still can't to that one handed!

Everything mixed up, in the pan and baking away as directed.   Twenty minutes later I pull them out and what the??  I look over the ingredient list again, no not missing anything, all was carefully measured.   Went back to the computer to look at the 'after' photo, hmmmm, definitely something wrong here.   Mine were flat and dry actually quite pathetic looking.  Hers?  you know, moist and fluffy.

Now the cover-up.  With a nice heavy layer of lemon glaze and some fresh lemon zest and berries and voila.   From drab to fab.

what are your weekend plans?   I still have lemons to turn into something~~~something.  Enjoy

I have proof that Spring has arrived!

asparagus, lovely bright fresh tasty asparagus.

So, first you get out your skillet and place it on the stove.   Add a splash of olive oil, a squeeze of fresh lemon, some minced garlic, a few drops of water and your own special seasonings.  THEN, and this is the most important part, go out to your garden and cut a bunch of said asparagus.  Bring them in the house and rinse them well.  Now turn the burner to medium and when the mixture is warm toss in the spears making sure to get them all well coated in your special sauce.  Let them cook about 10 minutes tossing them occasionally.  Remove from heat, find a pretty plate, slap away greedy hands and serve yourself some awesomeness.

*of course cooking times will vary.  We like ours crisp with a little "snap" to them.  I used basil, cilantro and dill but if you mix it up with other herbs you will get an entirely different entree.  The first crop is always the best, and fresh is the only way to go with asparagus...stay away from the store!  Enjoy.

p.s. not a food blog