Feels like I'm way behind on posting anything food related, and yet it's not like I haven't been cooking lately! So here goes...
Lunch the other day had me eating one of my first picked Red Zebra tomatoes, some basil, and what I THOUGHT was fresh mozzarella (shaped like it, but hard and rubbery - oops, shopping in a rush), layered on a piece of toasted country bread, drizzled with olive oil, and sprinkled with salt and pepper. Mmmm - even with the not-so-great mozz, it was still good!
The open face sandwich made a GREAT accompaniment to FarmGirl Susan's Simple Summer Harvest soup - WOWZA was this stuff GOOD! Look at that vibrant color! I only now wish I had made more than a half batch - I was concerned I wouldn't love it, and wanted to play it safe, plus I had to buy the red peppers. FarmGirl's not kidding - this was simple to make, and I can easily see having some fun and doctoring it up with different ingredients. Still loving the vibrant color!
After recently having some of Tastefully Simple's Bountiful Beer Bread (thanks to Randy's always super cool mom, Sally), I've been craving more. I also really want some of their Garlic Garlic (made an AMAZING dip!) and Bacon Bacon....might have to find someone to place an order with. Anyhow, since I don't actually have any of the mix, I tracked down a recipe online - and it turns out the first one I found was by (drum roll please!) - FARMGIRL SUSAN! (What're the odds?!!) Anyhow - I could decide which of our old beers leftover from party guests to try...so I went for a side by side taste comparison. The St Paulie Girl made pretty decent stuff (background), but the Beck's Dark Ale (foreground)? Bleh!! Now I did also add shredded cheddar and some very mustardy Red Dragon cheese to the dark ale batch, but I don't think that's what ruined it.
Anyhow, the dark ale batch got tossed, and I'll be snacking on the St Paulie Girl version. I do hope to find a way to make it as light and tastey as the Tastefully Simple version. Is it just seasoning? Baking it longer? Secret ingredients?
And one last picture before I'm off to bed (later than planned, as usual) - here's the first Black From Tula I sliced into. It was so big that it only took two slices for the entire BLT - and that was actually a little overkill. (But then again, so was four slices of bacon - wink wink nudge nudge!) Look at that color - beautifully dark. I never thought I'd come to prefer these dark muddy purpley tomatoes over picture perfect traditional red. Sure, they look like someone's cut into a human heart, but I think they're gorgeous, and the taste is outta this world! And if memory serves me right, the Black Krims (which I also grew last year, and haven't had any of yet this year) taste even better than this year's new version, the Black From Tula. Yum!
And since I can't resist including at least one cat picture....
"Where's our food!??!"