(no subject)

[geekchick]

I haven't been very hungry at all today, but this sounded like such a good dinner idea that I had to do it. There's one small red tomato and several yellow cherry tomatoes from our CSA share and the others are random heirloom tomatoes I picked up at Wegmans, none of which I can identify. [Edit: the small green ones at the top appear to be Green Zebra and I think the dark purple/burgundy ones may be Russian Black. There are yellow pear cherry tomatoes from our CSA and another variety of yellow cherry tomatoes from the heirloom package. The green flesh/pink-ish skinned one at the bottom of the plate I still can't identify.] Add a few slices of mozzarella, a little bit of olive oil and a sprinkle of Penzeys Italian Herb seasoning, and reconfirm "tomatoes" in their place near the top of the list of "best things about summer".





That was in fact way too much food, so about half of that is going into a container along with the rest that didn't make it onto my plate so that I can have them for lunch tomorrow.

Didn't get as much done this weekend as I'd hoped, but I got a good start. The rest of the week will involve more cleanup, and then next weekend will be something indeterminate on Saturday and then Green Valley Book Fair on Sunday.

Comments

[jmhm.livejournal.com]

try putting a bottle of olive oil (extra virgin is favorite) with a few garlic cloves, some dried basil and some rosemary in the fridge and use that next time instead of the dry herbs.

Yum.

[geekchick]

Mmmmm.

I thought about using the bottle of oil with thyme and parsley and a bit of garlic, but it just seemed too heavy.

[jmhm.livejournal.com]

Thyme? probably.

A little squeeze of lemon juice'll fix that right up.

[geekchick]

I also just looked at the bottle a little more closely, and it turns out to be grapeseed oil instead. Eh, perhaps that will be saved for basting.

[cyan-blue.livejournal.com]

That looks wonderful.

[geekchick]

It was very, very tasty. The dark burgundy ones in the middle of the plate were particularly interesting, if a bit overripe; I should try to figure out what they are. (They came mixed in a clamshell package, no indications of what varieties they were.)

[easy-living.livejournal.com]

We've been doing something similar but with chopped fresh basil from the CSA share rather than the Penzey's Italian Herb, and it is indeed yummy.

[geekchick]

I was thinking it was a fine excuse to use some of the @#$% basil, but I decided I didn't feel quite like sorting out the edible from the inedible last night after sorting through all the cherry tomatoes to find ones that weren't starting to rot. Maybe I'll try that tonight and clear out some more space in the fridge.