Category: tomato

Saying goodbye to summer with tomato jam.

Wow. Hey there, end of summer.

You snuck up on me, as you usually do. But this time I feel like I really haven’t been expecting you at all. By this time in years’ past I have already thought about you once or twice, usually around my birthday. I have perhaps even dwelled upon you, sadly, as I acknowledge the days already getting a smidgen shorter, & the cicadas song plays the finale. But this year? You got me good. Suddenly, it’s the unofficial end of summer: Labor Day.

A delicious tomato jam; try it with goat cheese on toasted bread for a different spin on bruschetta!

I feel like I haven’t made a whole lot of things I wanted to this summer. Having a blog makes you a bit crazy, see. I wanted to make all these awesome things over the summer & then blog about them. I wanted to take some tomato canning classes at The Brooklyn Kitchen. I had big plans for recipes- Miemo’s mama’s eggrolls, paella. Things like that. Things that were new to me (kitchen-wise), things that I never made before. I did make one-pan pasta & homemade butter, though, both of which are things I’d never done. But the other, more complicated things? Nope. I got caught up in the enjoyment of summer… the corn on the cob, the cookouts, the lazy sticky days & humid starry nights roasting marshmallows, drinking frozen alcoholic drinks, the soaking in of the sun, eating fresh fish after a day at the beach, the making of pickles & jams, the cutting of herbs, the inhaling of said herbs (frequently heard around here: “OH MY GOD that fresh basil/cilantro/oregano/rosemary smells AMAZING!”). Then I was tricked by the unseasonably cool weather (not a day over 90 degrees in August) & I was lulled into having the windows open with cool air blowing in. But I still forgot all about the end of summer. Basically, I got distracted living life.

There are worse things.

Stepping away from the internet is a good thing. Anyway… I got distracted & forgot that summer was about to end. Summer is weird that way; it starts to end the minute it begins and before you know it you’re catching up, trying to squeeze in the last bits of it any way you can. Now, suddenly, it’s tomato time.

Fresh grape tomatoes... about to be turned into tomato jam.

Continue reading

Deep dish “pizza in a cake pan.”

Deep dish cake pan pizza! So easy!

If there’s one thing you take away from this post, it’s this: pizza is good.

There are people who will tell you it isn’t. There are folks who demonize it, bitch about the cheese or the amount of carbs. There are people who claim it’s greasy & unhealthy or who say things like “Wow, look, a heart attack on a plate.” Those people aren’t your friend. Sure, they disguise themselves as “friends.” But really, anyone who tries to tell you that pizza is bad is a horrible person.

Pizza isn’t bad. Pizza isn’t at fault.

People who eat pizza four times a day, every day, and eat themselves obese? They’re at fault. Those people who don’t get any exercise, eat crappy diets & then get sick & blame cheeseburgers or pizza? It still doesn’t make pizza- or burgers- the bad guy. Pizza isn’t an every day, all day meal. Neither are cupcakes. Or ice cream. Or cheeseburgers. And if you can’t understand that, and you’re blaming food, then honestly you need to sit down & re-examine your life. STOP BLAMING FOOD. STOP LABELING THINGS LIKE BREAD AS “BAD.” BREAD IS NOT BAD. You are bad for food shaming people. YOU are the asshole. By telling people to stop eating carbs or fats or sugar altogether you aren’t educating them in a good diet, you’re making them feel bad. Not to mention spreading false nutritional information, because since when has one or two slices of pizza- or even a whole pie, really- made anyone fat? Never, that’s when.

And let me just say this: one of the things that totally drive me nuts/insane/bananas/bonkers/pick a word about having a food blog that isn’t loaded down with quinoa or gluten-free fad diet stuff are the questions. Ohhh, the questions. Such as…

“Oh mah gah, like how do you NOT weigh 1,000 pounds!?”

“Holy crap if I ate like this I’d be a freakin’ WHALE! How do you stay so skinny?”

“Where do you put all this food??? You’re so thin!”

“Marilla, seriously, how are you able to eat all of this?”

“No really… how is it possible your house is full of delicious treats and you don’t eat them all?”

Have you ever heard of self-control? Moderation? COMMON SENSE? Do you HONESTLY think I eat nothing but cupcakes & pizza four times a day every single day? What planet do you come from? I eat a shit-ton of salads & vegetables, but who the hell wants to read about that? I certainly don’t. Salads are boring. Delicious, yes, but not interesting. Trained monkeys can figure out how to make a good salad, let’s face it, it’s not that hard. Also… these people asking these questions are clearly not food bloggers. Because if they were they’d realize that by the time the food is prepared, cooked & done, the photos are set-up & taken & every one else has eaten, we’re too damn tired to eat or to do anything but nap.

Deep dish cake pan pizza: how to make deep dish pizza the easy way, from the dough up. NO MIXER REQUIRED!Side note: isn’t it funny I posted ice cream and pizza within a few days of one another? I think so. Junk food done right!

Okay now that that’s out of the way, let’s get into the good, positive pizza talk. ‘Cause everybody loves pizza! Well, unless you’re one of those buzzkills I mentioned above, anyway… but who cares about them? 

Being from New York, I especially love pizza. I’m partial to New York pizza, of course, but I do love me some deep dish. Thick, oiled crust, gooey cheese. Oh man. It’s some good stuff. I could live on pizza, really. Although like I said- that’s not exactly feasible… either way, I love it. I also love making my own pizza, as is evidenced by the four or five different recipes I have posted on this blog alone! Making your own dough is not as hard as you think it is, even if you don’t have a stand mixer with a dough hook you can make your own awesome pizza dough.

EASY PIZZA DOUGH RECIPE

Makes two 8″ deep dish cake pan pizzas, one 9″x13″ pizza or 3-4 free form thin crust pizzas

Ingredients:

  • 5 cups flour
  • 1 teaspoon salt
  • 3 teaspoons active dry yeast (not instant)
  • 2 tablespoons plus 2 teaspoons olive oil
  • 2 cups lukewarm water

Directions:

  1. Sift the flour and salt into a large bowl. Stir in the yeast, then make a well in the center.
  2. Add the olive oil and the 2 cups lukewarm water.
  3. Mix until a soft dough forms. Turn the dough out onto a lightly floured surface and knead gently for 5 minutes.
  4. Set aside in an oiled bowl and cover the bowl with a clean dishtowel.

 Deep dish cake pan pizza with easy homemade dough.

How good does that look? Drool-worthy. And EASY. I promise you, it’s very, very easy.

DEEP DISH CAKE PAN PIZZA

Ingredients:

  • 1 batch homemade pizza dough (if using frozen or refrigerated, thaw & let it come to room temp)
  • 2 cups marinara sauce or sauce of your liking, homemade or store-bought (this sauce works well), or, two large tomatoes sliced & patted dry
  • 2 cups mozzarella cheese, grated or sliced
  • shredded or finely grated parmesan cheese (I used a combination of both)
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • sliced pepperoni, crumbled ground beef, or any toppings of your choice

To make the pizza:

  1. Preheat the oven to 425° F and get two 8″ cake pans ready.
  2. Add 3 tablespoons olive oil, 2 teaspoons minced garlic, and 1/4 teaspoon each of dried basil & oregano in a small saucepan. Heat gently until it smells like it’s ready. Turn off the heat & brush the cake pans with it fairly liberally.
  3. Divide the dough in half. Press each ball into it’s own cake pan. If it springs back too much, let it rest for 5 minutes and try again. Punch & press it into the pan, pushing & pulling the “crust” over the top of the pans by roughly 1/2″.
  4. Brush the crust part with the olive oil mixture and sprinkled a handful of shredded parmesan and a 1/2 cup mozzarella cheese over the bottom of each of the pizza crusts. Bake in the oven for 10 minutes.
  5. Remove the pizzas and add the sauce or sliced tomatoes and then the remaining mozzarella cheese, as well as any toppings you might want to add. Sprinkle with more parmesan (I used grated for the tops), add a basil leaf (if desired) and put back into the oven for 15-20 minutes or until sauce is bubbly & crust is golden.
  6. Remove from the oven and set aside for 10 minutes before cutting. This dough also works when made in a single 9″ x 12″ baking dish or pan for a “Sicilian”-styled pizza. Cooking directions for that pan size can be found here.

I’d avoid using fresh mozzarella for this as it can be too watery and make your pizza too soupy. If you do use it, make sure it’s drained thoroughly & patted dry as much as possible. Also, if you make your own sauce for it, try using fire-roasted tomatoes. I guarantee you you’ll never want to use a regular can of tomatoes again. And be sure to use fresh tomatoes that have been patted dry of all liquid as well, if you aren’t using sauce & you’re taking the fresh tomato option.

Serve with more cheese, preferably while singing “That’s Amore.” Red gingham tablecloth & bottle of chianti with the straw bottom optional.

Deep dish cake pan pizza!

P.S. the tiki mug giveaway ends TONIGHT at 11:59 p.m. EST! Don’t miss out!

Bell pepper salad & warm(er) weather!

The weather here is finally getting warmer. FINALLY. Last year at this time, it was already warm. As a matter of fact, my herbs began growing in March of last year when we had a streak of 70° degree weather. I think it even hit 80° a few times. And by mid-April, my chives were huge. So huge, in fact, I was using chives on every dish… and I had chive blossoms everywhere: I was making egg salad with them & chive blossom vinegar with them, and I had jars of them on my counters like they were flowers until late June. This year? They’re tiny little green shoots still, no sign of blooms. So I’ve been waiting patiently for things to get a bit warmer, or at least for the snow & sleet to finally stop… and the fact that it’s been in the 50′s lately (except for a few days) and relatively nice out, save for some rain & very cold nights, makes me really happy. And tomorrow it’s going to be around 66°!

Hey, it’s the little things. Like the weather getting warmer, or the flavor of a bright red pepper that means summer is coming.

(This photo is from last summer)

And at least in 50°-60° weather you can start to garden, or go for long walks and get some fresh air. And- even though it might be too cold to eat outdoors- you can maybe cook outdoors! Which is where today’s recipe comes in. It’s a fresh & easy side dish (or burger topping, or salad topping, or hell- even a hot dog topping) that takes no time at all to make. It’s great on sandwiches or with sandwiches.

When choosing your peppers, choose ones that feel heavy for their size. Avoid ones with wrinkles, cracks or blemishes; pick ones with taut, firm skin.

TANGY FOUR-COLOR BELL PEPPER SALAD

Makes about 3 pints

Ingredients:

  • 1 large red bell pepper, seeded and thinly sliced
  • 1 large green bell pepper, seeded and thinly sliced
  • 1 large orange bell pepper, seeded and thinly sliced
  • 1 large yellow bell pepper, seeded and thinly sliced
  • 1 cup grape tomatoes, sliced in half
  • 2/3 cup olive oil
  • 2/3 cup white-wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 teaspoons fresh basil (or 2 teaspoons dried)
  • 4 teaspoons fresh oregano (or 2 teaspoons dried)

Directions:

  1. Place peppers and tomatoes in a large glass jar with lid, or mix them together in a large mixing bowl. Shake or stir to combine; set aside.
  2. In a small bowl, combine olive oil, vinegar, sugar, salt, pepper, basil, and oregano, whisking well. If using a jar to mix, pour mixture over peppers, then close lid and shake well to coat. If using a bowl, scoop the pepper mix into the jar(s) and then pour the liquid over them, equally if using more than one jar. Add more vinegar & oil in equal parts if desired (to fill jars with more liquid, if needed). The liquid should be at least halfway up the jar.
  3. Serve slaw from jar if desired, immediately, or store covered in the refrigerator. Salad is best when made a day before serving, so all the flavors can meld together.


The dressing itself is awesome, and once the peppers are gone I recommend keeping it to use as a salad dressing. The peppers impart their flavor into it after sitting in it for a while, so it makes a great peppery Italian-like salad dressing.

I served it a little over 24 hours after making it alongside & on top of big ol’ fresh green salads that included romaine, iceberg, red cabbage, carrots and baby arugula.

But like I said- it’s excellent with just about anything. Here are some other serving ideas:

  • Just like that open-face tomato & feta sandwich I made last year with my garden fixin’s, this is a great dish to make on a really hot day. And, also like that sandwich, it’d be fantastic eaten just as it is as a light summer picnic meal, maybe with a little feta crumbled on top.
  • This would be really good with the Southern pickled shrimp I posted last year, too, maybe on a bed of greens. (Those pickled shrimp aren’t what you think, by the way. They’re like ceviche de camarones- just shrimp in an herby seasoned olive oil/lemon juice mixture. No vinegar. Don’t be afraid!)
  • Speaking of greens, like I said above, it’s awesome on top of a regular ol’ lettuce salad, too. The peppers are perfect additions to any salad, and the vinagrette that’s already in the jar is an amazing salad dressing in and of itself.
  • Oh, wait- here’s another GENIUS idea: mix it with some cold pasta & fresh grated parmesan as a pasta salad- with or without a 1/4 cup of mayo.
  • As a hamburger topping. The tang of the vinegary peppers with a thick, juicy burger is perfect!
  • Alternatively, this would be delicious as the filling of a wrap. Maybe with some grilled chicken, or shrimp, or even with avocado, sliced portobello mushrooms or black beans if you’re a vegetarian.

Mmm. Oh man- now I’m getting hungry.

And it takes literally, like, five minutes to pull together. Store it in pint jars in the fridge for a quick fix- just pull one out an hour or so before you want to use it to let the oil come back to it’s normal consistency and you’re good to go. I actually made one quart jar (above) and a pint jar… I mean, if you really want to, make 6 half-pint jars. It doesn’t matter. Whatever.

For an even more colorful salad, you can use small different colored heirloom tomatoes such as Black Cherry, Blondkopfchen, Snow White, Hartman’s Yellow Gooseberry or Sun Gold. And if you can find a purple Bell pepper, or a chocolate Bell pepper, then add them too! Last but not least: you can also add a head of cabbage, thinly sliced, to this. Then it would become a kind of “slaw” I suppose… but boy would that give it some heft. Not to mention make a massive portion! You can also add a chopped red onion to it, or celery. Experiment! Try adding cilantro instead of basil & oregano for a different flavor. Use rice vinegar instead of white wine vinegar & sesame oil instead of olive oil for an Asian spin. Shake things up.

Literally. I mean, shake the jar to mix it up.

A time to plant, a time to sow.

;

Yes, I know, you’re all in “fall-mode” already. Me too. It’s hard not to be when Halloween has infiltrated every store & every blog (or Pinterest page) is pushing pumpkin desserts! And I’ve got those coming for you, too. But first there’s still some wrapping up to do when it comes to summer. Namely the garden.

Every year at this time, I start to dry my herbs. They continue growing until mid to late October, usually, unless it gets very cold at night very quickly. As do the peppers, sometimes. But the herbs usually get so large midway through the summer, that I end up cutting them back in late July and using most of them fresh (or freezing them). The rest I dry and add to my dried herb jars. Then I cut them back again in September. Drying fresh herbs is one of the easiest things to do, as is freezing them, and if you grow your own herbs I strongly suggest you do it! For cilantro, I suggest freezing it in olive oil. Basil is also good that way, as well as rosemary. You can freeze them in water, too, if you prefer. As far as drying them, there are, of course, quite a few different ways to do it… but this is what I do. I bought little jars from Ikea to store them in, but small Ball jars work too, as do cleaned out baby food jars. All you have to do is cut your herbs and give them a good shake outside to evict any unwanted tenants. Not cilantro, though, dried cilantro tastes nothing like fresh and it’s not really worth it. You’re better off freezing that. Anyhow, cut ‘em down and give ‘em a a shake or two… then give them a good rinse and let them dry overnight on a paper towel or clean dish towel. The next morning, tie the ends of each herb together to create a bunch, and tie with soft twine (or use a small rubber band). Place them in a brown paper lunch bag that you already labeled and “hang” them in it, gathering the top of the bag together around the bottom of the stems and tying it. Then hang the bags or place them in a cool, dry place for 2 weeks. After 2 weeks, you’ll have dried herbs (if not, let them hang another week, there shouldn’t be any moisture left in them). Take them out of the bags and gently tug, pull or scrape the leaves of the herbs off the stems with your fingers. You can crumble the basil, oregano & parsley at this point, if you wish. Place them in your jars and label. Or, if you have non-edible lavender, use it in a sachet. All done!

;

Anyway… as you might have guessed, this is the last garden post of the season. Sad, yes. But each year it comes whether we like it or not. The good things far outweigh the bad: the fresh veggies that start to come in record numbers, the fresh herbs that grow like crazy, and the delicious meals, sauces & salsas that can come of them all.

;

Except this year.

;

This year I was lucky to get 8 Cajun Belle peppers, 4 SuperTasty Hybrid tomatoes and 1 Green Zebra tomato. That’s it. Of course, my herbs were huge and I got tons of use out of them all season, not to mention the pesto I’ll be making & freezing because my basil is taking over a small country. But my vegetables were not at all what they have been in the past. Why? I don’t know. The weather, maybe? I know the country is having the worst drought in two decades. But here in NY, it was a pretty wet summer (wetter than usual), but that flip-flopped from very very hot to very very wet almost constantly. The plants barely had time to dry out and recover from one storm by the time another one hit. Though really, I’m not sure. Maybe it was the crazy wind with all those severe thunderstorms (& tornadoes! WHAT?), maybe it was the really bad heat in between all that, maybe it was just me. My mind has been other places this summer, and I haven’t been as anal-retentive about keeping up with the gardening. I noticed some funky curly leaves on the tomatoes and I never even did anything about it. I haven’t weeded or used any fertilizer/plant food at all either. And maybe it was the fact that I chose heirloom tomatoes, not hardier disease-resistant ones this season. But regardless, no matter what the reason, that’s all I got so far. The “mystery plant” died sometime in mid-August, so I guess I’ll never know what it was (glad we weren’t taking bets!). Now my peppers & tomatoes will probably keep growing for a few more weeks, or at least until it gets too cold at night, but I doubt I’ll get much more out of them. Of course, if I end up with anything else, you’ll all read about it for sure. But basically, that was my bounty of 2012, and I was lucky to get it.

;

But it was still worth it. Each tomato or pepper is one more tomato or pepper I didn’t have to buy.

;

I cut those last three peppers off before they matured, because I wanted to use a variety of peppery heat in a dish I was making. The green tomato took forever to finish growing, it wasn’t done until last week. And the SuperTasty’s? Ugh. They were a struggle all season. Like I said, I could probably take some of the blame, if not most- I wasn’t 100% invested this year. But the weather was downright bizarre, so I’m just going to use that as my excuse. In all my years of having a veggie/herb garden, this is the first year my bounty was pathetic, so I guess I should be thankful. And the best part? Using fresh tomato slices from my own plant, and fresh oregano to make a fantastic light hot weather dinner: a tomato feta open-face sandwich, using one of my SuperTasty hybrid tomatoes & both kinds of fresh oregano.

;

I feel almost silly for writing up the recipe for this, it’s so easy, but epicurious.com did too, so I’m in good company. This is a good way to enjoy the fruits of your garden on a really hot, sticky late summer night. Or a slightly warm early fall evening.

TOMATO-FETA OPEN FACE SANDWICH (from epicurious.com)

Ingredients:

  • Thick slices of white bread (Pullman loaf is ideal)
  • Olive oil (good quality oil meant for eating)
  • Tomato slices
  • Freshly ground black pepper
  • Slabs or crumbles of feta
  • Fresh oregano

Directions:

  1. Lightly toast thick slices of white bread, then drizzle with olive oil.
  2. Add tomato slices, salt and freshly ground black pepper, slabs of feta, fresh oregano, and more oil.
  3. Eat!

I bet this sandwich would look delightful with different colored heirloom tomatoes, and it would probably be amazing with blue cheese or Gorgonzola crumbles too. Noms.

Playing in the dirt.

I thought I’d do a quick little update on the garden while things were a bit slow around here due to today’s excessive heat & sunshine that’ll blind you.

(Alright, I’m lying. It’s not that slow around here, nor is it that hot – it’s around 91° F, which compared to our 101° temps last week is nothing. I just wanted to do a garden update. Whatever.)

And so I’ll begin this written portion of the program by saying that while every other woman in the country (seemingly) is squealing in excitement for the final film installment of The Twilight Saga and/or reading Fifty Shades of Grey, I’ve been gardening, cooking, baking, canning, beaching, grilling, strolling, sunbathing, and generally enjoying the outdoors. Not that there’s anything wrong with the aforementioned activities. I’m just saying. Summer goes by quickly, folks. Enjoy it while it’s here! The winter is loooong.

But right now, it’s pretty much hotter than hell most days. That sun I photographed above beats down relentlessly (when it’s not pouring rain & thundering, oh the joys of high humidity!) on everything making the sidewalk so hot I could fry my peppers outdoors. This poor little guy was one of the (probably many) casualties of the heat. I call him The Jesus Lizard, because a few weeks prior, I found a lizard laying in quite the same position, and assumed him dead. Yet when I went to brush him off the walkway into the flowerbed (I don’t know why, my version of a lizard burial I suppose) he flipped over and scooted away. This time… however… he was 100% definitely dead. I have a sneaking suspicion that this is that very same lizard. So of course, what else would I call him but the Jesus Lizard? Somewhere, many other lizards are awaiting his second coming. Until then, rest in peace little dude.

The heat is no joke. This is why they tell you to check on the elderly & young’ns and make sure your pets have plenty of cold fresh water. Anyway… let’s get back to something pleasant: my container garden! Prepare for lots of photos.

Cajun Belle pepper

Green Zebra heirloom tomato

SuperTasty Hybrid tomato

Herbs; dill, cilantro, rosemary

Oregano

Variegated oregano

Mint

Rosemary

Lavender (not edible)

Basil

The “Mystery Plant”

So yeah. That’s pretty much that.

The interesting thing is that “Mystery Plant” there. Whatever it is, it’s a plant from last year that I thought was just dead wood. However, I failed to remove it from the pot at the end of the season in October, and the tag that told me what it was went missing over the winter. So I was surprised to see that there was green life coming from the dead-looking brown stalk a month ago, and I decided to leave it and see what came of it. It’s gotten bigger, with more green growing, but I’m not 100% sure what it is. It’s possible it’s my Habanero plant, or it could be a Bell pepper. It’s definitely not a tomato, and I doubt it’s an eggplant. But I guess we’ll see, right?! Whatever it is, it’s a pleasant surprise, and a testament to life and nature. It’s so true what my grandma used to say: where there’s life- there’s hope! Except for Jesus Lizard, that is.

I did have one little casualty. A Cajun Belle fell off the vine prematurely. It was so cute, and so perfectly formed… but so tiny! So I tossed it into the grass for the local bunnies or my friendly raccoon family to nibble on.

My mint is struggling to come back full force, which kinda sucks- I have a feeling by the time it’s huge the season will be over and it’ll be time for me to cut it down and dry it. It’s turning brown slightly on the edges. Blah. I’ll update again once more things start to come around. Basil? For a while it wasn’t doing too well- it seemed to be shrinking. But now it’s better. My cilantro took a nose dive, though. My tomatoes are taking an extra long time, trying my patience, for sure. I lost two buds (one from each) in a bad thunderstorm that lasted over 12+ hours and it took forever for the other teeny buds to catch up. Ugh. Hurry up tomatoes!

At least I hope they get here before Breaking Dawn pt. 2.

Kidding.

Mary, Mary, quite contrary, how does your garden grow?

My name is a derivative of Mary, did you know that? It’s an old English form of the name. Fancier than Mary, but still the same name & the meaning (of the original Hebrew root name, Miryam, that is) ranges from bitter/bitterness, salty to rebellion, obstinacy. I’d like to think I’m not bitter, but salty… yes. I can be a bit salty at times. And rebellious? Totally. I’ll even admit to obstinate.

That doesn’t really have anything to do with gardening. Does explain the title of this post, though. And it explains partially why my grandmother used to call me ‘Rosie the Riveter.’ I grow my own veggies & herbs in the spring/summer, bake, cook, can my own pickles/jams/jellies/sauces/etc. I can sew. I am the modern Rosie the Riveter, I guess. I can fix anything, I can paint, I can repair almost anything or install almost anything. I think it’s important to be independent. Women who are the “damsels in distress” make me want to vomit. There’s a balance though. Yes, I like doors held open for me and I like things done for me. Yes, I like to be protected and feel safe. Yes, it’s nice when a man shovels the snow for me, carries the groceries or offers to climb the ladder to fix XYZ, etc. Of course I like that. But do I need a man (or another human for that matter) to help me do things? Not most of the time. I can handle pretty much anything you throw at me. And I think that there are a lot of women who agree with me, but there are also a lot who don’t, surprisingly. They need a man to change a lightbulb or hang a picture. It’s ridiculous. Get up off your ass and learn to do something. I just hate whiny little wussy women who don’t know how to do anything. I remember when I was 17 I had to tell my then boyfriend which was the transmission fluid in his car and which was the oil. And I didn’t even own a car myself at the time- nor did I drive!

Anyway. I digress. I definitely scaled back the garden this year. I’ve got the same amount of herbs that I usually do, but I only got two tomatoes and one pepper. I didn’t grow from seed, I bought baby plants instead to lighten my load, so to speak. And also because I missed the seed-planting boat. But like I mentioned last time, I wasn’t sure how much time I’d have to invest in it this year, so I did want to scale back. But half the herbs were already growing (chives, both oregano, mint & parsley) so honestly, how scaled back could it be? Not only that, but my freakin’ chives could’ve taken over a small country… let alone my oregano. I mistakenly didn’t prune them back last fall so this year they were ridiculous. Scale back? Right. In for a penny, in for a pound, so I bought a few veggie plants and called it a day.

And no. I don’t care if you think that it’s cheating that I didn’t grow them from seeds. I’ve got so much else going on, and I do this for fun. I can’t be Wonder Woman. Well, not all the time. So save your preaching & crap for a blogger who cares & who buys into it. I’m not sustaining my entire family to get through the summer. I’m just doing this because I enjoy it.

So, the tally this year is:

  1. Green Zebra Heirloom tomato
  2. Cajun Belle pepper
  3. SuperTasty Hybrid tomato
  4. Rosemary
  5. Chives
  6. Variegated oregano
  7. Oregano
  8. Mint (small, but still trying to come back!)
  9. Italian parsley
  10. Sweet basil
  11. Lavender
  12. Cilantro
  13. Dill

I wanted to grow an heirloom tomato for a while, so I went with the Green Zebra because it was different. The other tomato? Well I got it because I wanted a regular old red tomato as well. The pepper is supposedly sweet but hot, which has a nice sound. After the Habanero’s last year, I needed a break from the super hot peppers. I ended up with 800 Hab’s and I had no idea what to do with them all! I might break down & buy another small vegetable at the nursery before the season is over, because I’m crazy like that. I’m like the crazy cat lady but with plants. Remember my half-dead blueberry bush from last year? It died, by the way. Didn’t make it through the winter. But I can’t help myself, I go into a nursery and I see all those little plants looking all lonely…

At any rate, here’s some photos from when I first planted & cleaned up my little container garden. The two tomatoes first (Green Zebra left and Super Tasty right), then the pepper (close up) then the herbs- the first photo of those two has the two different types of oregano/cilantro/dill/rosemary and the Cajun pepper (while it was still just flowering), the last photo has the basil and lavender. Things have changed since then, so scroll on down and see!

I’m slightly concerned that I’ve read the Green Zebra tomato isn’t very disease resistant & also that aphids seem to love it. I hate to think that it’ll die or be a waste, but even if I get one or two tomatoes from it I’ll be appeased. Aphids love my roses too, for some strange reason more so my Intrigue & Queen Elizabeth, but so far this year I haven’t seen any. Here’s hoping they stay away! Yeah. I know. I’m dreaming.

As the last thing for this post, here are some of my flowers so far. They’re absolutely beautiful; clockwise from top left… Pansy, Rose, Dianthus and Petunia.

Beers & barbecues.

It’s that time of year again. When everyone starts to grill their meats, when the sun sets later and when corn on the cob becomes the staple side dish. It’s been an unusually warm winter and an early spring, despite the temperatures dropping quite low at night lately (which has threatened crops that started to grow far too early when it was 80° degrees in March), it is indeed only a few weeks from the unofficial start of summer: Memorial Day.

I saw this recipe at The Black Peppercorn and I knew I’d have to make it myself. I’ve made Guinness cupcakes, Guinness jelly, even put Guinness in macaroni & cheese. Why not Guinness barbecue sauce? Beer & barbecues go together like… rama lama lama ke ding a de dinga a dong. Or peanut butter & jelly. I love me a good beer. Don’t you?

This was my first attempt at a barbecue sauce. I was a bit nervous, actually, but I think it all worked out just fine in the end.

GUINNESS BARBECUE SAUCE (adapted slightly from The Black Peppercorn)

Ingredients:

  • 2 tablespoons butter
  • 2 onions, minced (I used one very large white onion)
  • 5 garlic cloves, minced
  • ½ cup molasses
  • 1 cup Guinness beer
  • ½ cup white distilled 5% vinegar
  • 1 ½ cups light brown sugar
  • 2 teaspoons Kosher salt
  • 3 tablespoons apple cider vinegar
  • 3 “shakes” Tabasco sauce
  • ½ teaspoon ground black pepper
  • ½ teaspoon hot red pepper flakes
  • ½ teaspoon cayenne pepper
  • 1 18-oz. can tomato paste

Directions:

  1. Melt the butter in a saucepan. Add the onion, and garlic to the saucepan and saute until they are tender and beginning to caramelize, about 8 minutes.
  2. Add the molasses, beer, brown sugar, both vinegars, salt, pepper and cayenne . Bring to a boil. Let it cook with a low rolling boil for about 10 minutes. Stir occasionally so that nothing sticks to the bottom of the saucepan.
  3. Stir in the tomato paste & Tabasco and lower the heat. Let the sauce simmer for 30 minutes, stirring every few minutes.
  4. Remove from the heat and let the sauce cool slightly. Puree, I did so right in the pot using an immersion blender.
  5. For shelf-stable sauce: pour into hot sterilized jars to within ½” from the top. Process in a waterbath for 20 minutes for pint jars, 15 for half-pints. Allow to cool overnight, then check the seals. As always, if the top pops up and down, the seal is damaged and you have to put it in your refrigerator and use right away. If you’re using the sauce immediately or don’t want to make it shelf-stable, you can pour into any container and either use right away or put it in the fridge.

There’s no end to the possibilities for this sauce. You can make it hotter, make it sweeter, do whatever you want. You could even totally alter it and use some Jack Daniel’s or Jameson, or a lighter beer. Play with it, tinker with it. Come up with your own sauce! And the best part? It doesn’t have to be a “canned” recipe. You can use it right away or put half in the fridge in a Tupperware. But if you do decide to jar it up, just know I got 5 half-pint jars and I would’ve had enough for a 4 oz. jar as well. And also know that in order to “can” it, the acidity has to be of a certain percent, so do your research before you tinker with it!

So how did it taste?

Right before I put it on the grill!

e…

Delicious. I had it on a steak and it was just great. Not too sweet, not too tangy, not too overpowering. It’s a subtle taste, and you could taste the actual steak, not just the sauce like can happen with some sauces. And it actually mellowed more in the jar, after processing. Initially it was a bit tangier, after a day or two it was much mellower. I can’t wait to try it on chicken next. Actually, I can’t wait to try my hand at making more barbecue sauces & dipping sauces in the future. Thai hot & sweet dipping sauce, anyone!?