This past summer I got really sick of seeing tomatoes. But one day I looked over on my counter and I had a whole mess of them. What the hell am I going to do with these evil things? I decided to stick them through a blender, uncooked, and can them. Sort of like homemade tomato puree. Amazingly, they worked out fine. I used a can of it the other day with some spices and veggies and made a very hearty meat less pasta sauce. It needs some fine tuning to get the Italian flavor up, but it was still pretty tasty. Now however, I’ve got about 15 quarts of tomato puree in the basement. Explain to me again why people spend so much time cooking down tomatoes in the summer for pasta sauce when they can just do it in the winter when it’s not so hot?
This past weekend I made some bread pudding from some loaves that had carried on past their prime. Can you say delicious! Very much. Why haven’t I every eaten that before? And it’s even better when you drizzle a whiskey sauce over the top (especially when the whisky is Southern Comfort).
I’ve finally decided that I’m satisfied with the No-Knead bread recipe and I don’t feel like I should keep screwing around with my bread making to try new variations. I don’t plan to get stale, but for the most part our daily bread is always going to be the No-Knead recipe. I like the texture very much, it’s easy for me to fit it into our life, and one loaf usually will get us through most of a week, unless we have a bunch of soup or something.
It’s amazing how much spare time you can have in the winter when you spend so much time putting food up in the summer. I only go to the store for milk and butter for the most part now. It’s really great.
Is winter over yet? I want to be outside and dig in the dirt.