Tomatoes are on their way back already in the 97-degree LA weather. Actually, tomatoes have been here all yere, but GOOD tomatoes are on their way back. I got a bunch of the little grape tomatoes last week, sliced up some green garlic (any kind you choose, see below), added a red pepper (flakes will do if you didn't buy a bunch to dry over the winter...they'll be back late summer, I think) added lots of olive oil, a sprig of rosemary (whole, so you can take it out) and a bay leaf (same) and cooked it for about 45 minutes over a low heat. The result? Stewed tomatoes that are good on everything. I mostly gobbled the whole pot down on bread, but they're good on pasta, cottage cheese, with meat, even on eggs and they will last for a good long time in the fridge, so make a bunch. The Fantastik is not part of the dish.
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How much time is in a yere?
p.s. - these verification things are getting really hard. Sometimes they're so squiggly I can't enter the right letters and have to try again and again. It's bad.
Oh, you know, sometimes I inadvertently slip into Shakespearean English. You know, forgetive, pieled, yere...it happens to us librarians.
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