Showing posts with label bounty. Show all posts
Showing posts with label bounty. Show all posts

November 29, 2011

Thanksgivings

You know, for someone who is a fairly traditional person... for someone who was raised with something of an Norman Rockwell mentality... I have had some pretty odd Thanksgivings.
Back in the day when my kids were less independent (a.k.a. before they were grownups) we had what I called even and odd years. On the even years, we were all together: my kids, my folks, my siblings - everyone. It was great. It's always great when we are all together. I am/we are so blessed. And then there were the odd years. My kids were with their dad, my siblings were with their in-laws, and I was... mostly left to fend for myself. Those holidays were certainly odd. I've made some interesting choices.
There was the year that I was invited to spend Thanksgiving in Louisville. I got to spend quite a bit of time with T. and Marty, and meet T.'s family, which was great. And Louisville is beautiful. (My joke with T. is: I'd love to see it some time!) I had a nice solo ramble through a neighborhood cemetery. And I saw Churchill Downs from the airplane window. Mostly, I was indoors with a lot of cigarette smoke. But it was great. Also: a little weird.

There was another year, also with T. At the time he had a lot of friends in the Folsom (gay) leather crowd. We went to a woman's house in Dublin. Her name, I was told, was "Mama", and she takes in all the orphaned gay men and their friends for the holiday meal. I did a big number on my own head before I even got there. It was fairly ordinary holiday gathering. And it was quite a trip.
The most incredible holiday meal I have ever experienced was with my kids in Seattle. There was to be a gathering at J.'s friend's house, pot luck. We arrived on time, sweet potatoes in hand. Counting us, there were 6 people in the house. The TV was on, tuned to something bizarre (maybe that was just me), and everyone in the house was turned towards the tube. There was no table. All attempts at conversation fell like a lead balloon. It was the longest two and a half hours I have ever spent. Ever.
This year was a bit odd, but pales in comparison to anything mentioned above. I was sick with a cold, so I spent the day all alone. I just couldn't risk infecting anyone - especially Dad - with my cooties. And ya know, it was fine. I slept in, snacked a little, talked to my son, my daughter and T. on the phone, made a little thanksgiving photo album on facebook, watched a lot of TV (mostly The Waltons), baked a pumpkin pie without a crust. And when the day was over, my mom dropped off a huge tray of leftovers from the family dinner.
So blessed, am I!

August 09, 2011

Mmmm...


Don't you just love summer tomatoes?

I like leaving them out on the counter in a pretty bowl... preferably, made by my sister!

Even though they are pricier than grocery store 'maters, I go a little crazy with the heirlooms at the farmer's market this time of year. They are 120% tastier, meatier and fresher than grocery store tomatoes, so I don't feel too bad about the expense. I like to get at least one of every color, and a nice mix of sizes - from bigger-than-my-head (almost) to the teensy tiny ones - and before I know it, I've got about seven pounds of tomatoes.

As much as I love them, it can be a challenge to finish them off before they go bad. You can't refrigerate them or they'll turn into mushy, flavorless things, and you know rotten tomatoes do no one any good!

So what to do? Well, I've found a few simple, lovely things to do with Summer's "love apples". Ridiculously simple, so here you go:

Broil 'em:

Cut in half or slice thickly - should be no more than 2" tall -as many tomatoes as you think you might eat. Place on an broil-proof pan, sprinkle with herbs (unless I have some nice fresh stuff, I use the generic "italian seasoning" because I'm just not very picky.) Sprinkle with parmesean cheese. Broil until cheese is melty and tomatoes have wilted.
Marinate 'em:
A few hours before meal time, cut tomatoes into bite-sized chunks and place in a non-reactive bowl. Add to this: one clove finely chopped fresh garlic, torn or minced fresh basil, oregano, ground pepper, red pepper flakes. Toss gently. Pour some good olive oil over all, and toss gently again. Cover. Leave this on the counter for at least 2 hours. The tomatoes will release their juices and make a lovely accompaniment to pasta or as a bruschetta topping - no cooking!
but above all, enjoy 'em!