Posts Tagged ‘tomatoes’
What’s been going on?
Ribs and potato salad. To make the ribs:
Wash and dry the ribs. Salt, pepper and red pepper flakes. Cook on the Webber with charcoal and wood until seared on the outside and smoky tasting (turn every 6 minutes or so, so you don’t burn the meat.) Throw into the oven, covered and smothered in BBQ sauce and then wrapped tight in heavy duty aluminium foil. Bake 3 hours at 250 F. The meat will literally fall off the bones.
I used a store bought BBQ sauce which is tasty, but then made the mistake of reading the ingredients while we were sitting at the kitchen table. High fructose corn syrup is not my favorite thing, and from now on we’ll be making our own BBQ sauce. I should have made some in the first place, but sometimes I’m just lazy.
Then there was this:
Pesto and salad before.
Pesto and salad after.
Tasty, tasty pesto.
I used to think that I didn’t like pesto, because it was something my Dad would buy at the store and toss with pasta when it was his turn to cook. Blech.
It’s a whole different beast when you go into your own garden and pick big bunches of basil leaves, grate some parmigiano reggiano, drizzle in some tasty local olive oil, mash up a lot of garlic cloves with a big knife, toss in a handful of toasted pine nuts, scrape the zest off a lemon and squeeze the fresh juice in, and then blitz it all up in your shiny food processor.
It was simple, quick and so delicious. The next night we made a pizza out of the leftover pesto, with onions, bell peppers, sausage, kalamata olives and fresh mozzerella. But I figured you were tired of seeing pizza pictures.
Speaking of things from our garden, here is a picture of the first little batch of tomatoes picked from the garden. Nothing tastes like a fresh-picked tomato. Farmer’s Market tomatoes are good, but not nearly as flavorful as a tomato still warm from the afternoon sunshine, and sprinkled with just a hint of crunchy salt. It’s going to be a beautiful summer. (Remember I said that next time I’m bitching about the hundred plus heat around here.)
I tried to keep my still bandaged finger out of the picture, but failed. Sorry. You don’t want to see what’s underneath that bandaid.
There’s an update coming on the kimchi (hint: it’s delicious,) but my camera’s dying, and I need some breakfast soon.
Have a great day.
The Beer Bitch