Summers bounty

 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?

Oh, boy!

I certainly am.

Looking so forward to simmering soups and casseroles on the menu once again.

However...

 I am still remembering to seize the day I have right here in front of me...

In Christ alone,

Cindy