I’m back. It’s my day off and I’m sitting here in a dimly lit room, listening to the light breath of the ceiling fan and the pitter patter of rain falling outside and some occasional fits of rolling thunder. I love an afternoon summer storm. It makes me want to curl up and fall asleep, because let’s be honest, there are few things in this world that are better than falling asleep to the sound of rain. I’m alone in the house except for a very scared, trembling puppy dog, hiding in her crate because she in fact does not love afternoon summer storms. Or any storm for that matter. She freaks out over the sound of rain on the television.
You haven’t seen me in awhile because A) I just got back from a two week vacation and summer road trip extravaganza and B) I’ve been writing a lot for these fine folks. I know this is no excuse but I will be better at my juggling, I promise!
I will get around to telling you about my trip and all of the food related ventures that ensued, but first I’d like to talk about slow-roasted tomatoes. There’s something you should know about me. I’m an odd one. I have this weird quirk where I hate almost all raw vegetables (this does not apply to fruits, except for tomatoes). I love fried green tomatoes, stewed tomatoes, tomatoes in sauce, grilled tomatoes…but something I’d never tried to make and don’t eat often enough, are slow-roasted tomatoes.
If I had known how exquisite slow-roasted tomatoes can be, I would have made them long before last night. With the direction of Molly Wizenberg, I halved some beautiful scarlet Roma tomatoes, tossed them gently with a little olive oil, laid them out on a baking sheet and sprinkled them with some sea salt (I skipped the coriander). I baked them for about 4 hours at 250 degrees and am now infatuated with them.
These tomatoes were such beauties, let me tell you, and they were perfect on top of the margherita pizza we made last night. So clean and so simple. I’d love to try them in a sauce and find about 50 other ways to eat them because they are that amazing.
On tonight’s agenda, I will be steaming one of my favorites (mussels) for the first time and will be attempting to recreate a spicy dijon cream sauce that I had (with mussels) recently, in Bar Harbor, ME. Some grilled bread (for dipping and sopping of course) and grilled corn on the cob are also on the menu.
For now, a slice of chocolate chip and walnut banana bread with cinnamon sugar is calling my name. Then I need to brave the rain, as there are groceries to be bought and I am on the quest to find some Pimm’s no. 1, so I can make some lovely summer cocktails that I am dying to experiment with.
I need to finish uploading pictures and I will be back shortly to talk about the trip, everything that inspired me, and all of the glorious food and drink I consumed while I was away. Hang tight.