Heirloom tomato bruschetta topping
So wicked hot here this summer that the garden really never did take off proper.
I am so grateful to have even just a few dozen heirloom tomatoes and this chopped tomato medley is perfect for some crusty toasted ciabatta.
You could really make a meal of this alone...
Topped with a few shreds of parmesan....mmmm
(remember the scene from Julia and Julia when Julie makes this for her and her husband?)
Sourdough Ciabatta Rolls
I usually prepare a large amount of sourdough ciabatta dough and keep it in the fridge.
Since there is just the two of us now, I do not need to bake giant loves of anything any more unless I am bringing it to a family gathering.
Having the dough at the ready is so handy!
This week we had a small sourdough focaccia and pizza, all made from the same wonderful dough.
This morning I took the last of what was in there and shaped 4 rolls for tonight's supper.
Baked them off early before the temps got all crazy on me.
Either sloppy joe's or a grilled burger will fill the bun, along with some sweet potato fries and a side of sauerkraut.
Eew! Chicken feet for stock!
A couple of weeks ago we finally made it down to the Fulton Street Farmers Market and I was fortunate to be able to find some chicken feet and heads at one of my favorite stalls.
I have been out of my homemade stock for a while and needed to replenish my supply.
We bought 5 packages and tossed them in a pot along with some chicken backs I had previously frozen, a few veggies, and simmered for 24 hours.
Strained it all and ended with 9 luscious quarts of golden chicken stock.
How about you?
Are you ready for cooler temps?
I certainly am.
Looking so forward to simmering soups and casseroles on the menu once again.
I am still remembering to seize the day I have right here in front of me...
In Christ alone,