It’s been an odd growing season: cold in June, hot in July, and is only now normal summer. It’s in the 80s and we’re grateful for the relatively cool temperatures.
But the tomatoes are late this year.
They’re a fruit. They’re a vegetable. We eat them every night. Salad, pizza, pasta. If, like me, you don’t always feel like cooking a full-fledged tomato sauce, you can saute them quickly, dump them on pasta, and they’re great.
DIRECTIONS: Chop several tomatoes and sprinkle with basil. Saute in 1-2 tbsp of olive oil, stirring occasionally, for 3-10 minutes. It makes a juicy sauce, and can be thinner or thicker according to cooking time.
What else is in the garden? Resurrection lilies. They’re lovely, but I need to take that photography class for point-and-click cameras.
As for reading, I am in the mood for mysteries. I’ve pulled out some Janet Evanovich, Ed McBain, and Georgette Heyer from the shelf. For years I’ve been meaning to read Ed McBain. People tell me his 87th Precinct mystery series is great.
See you tomorrow, after I finish my first McBain.