Three inches of rain last week, followed by sunny, cool days, perfect September weather. Leslie Baker and I took our paintboxes out to Quansoo Saturday morning. We wondered how the colors would look after the hurricane, but there was still plenty of color and some of the best scenery anywhere. No matter what, there is nothing better than a few hours painting in a beautiful spot. We’re never bored.
I do miss my other painting companion, Talley, who is still recovering from her knee surgery. She’s fine, and is allowed to walk three quarters of a mile now, but only on a leash on level ground. Two more months to go.
Everyone I know has an over-abundance of tomatoes, so here is an easy recipe for dealing with them. Best to use a Roma or San Marzano that is a little drier, but any tomatoes work and taste well. I especially like using a combination of different colors and sizes.
Arrange tomatoes in single layer in shallow baking dish. I use a round French porcelain quiche pan.
Sprinkle top with finely chopped garlic, salt, chopped herbs (basil, parsley, thyme – singly, or in combination) salty black olives, goat cheese. Top with bread crumbs. Drizzle with olive oil.
Bake at 400 for half an hour or so.
Sorry for no proportions or definite time to cook. I’m a casual cook and “just do it.” It will come out fine and you will like it. Enjoy.
Alan and Cecilia Northcott have been growing hops for the past three or so years on their property on Hopps Farm Road. Last week, they and a group of eager volunteers harvested 50+ gallons of hops flowers. The bounty was transported to the Offshore Ale Co. in Oak Bluffs, where it is already fermenting into “Hopps Farm Road Pale Ale,” expected to be ready sometime in October.
I apologize for the short column this week. The above is as far as I got last night, before awakening this morning with a migraine. Migraine medicine and sleep in a quiet, dark room are what I crave now, not sitting at a computer.
I’ll be back next week. Have a good one, everyone.