Too many tomatoes

So this is my newest solution for too many tomatoes. I take dry bread cubes, aged provolone cheese, chopped garlic, mayo, tomato pulp, and salt and pepper. Mix up, stuff tomato shells, and bake 45 min at 350 or broil in super hot over till brown on top and finish in 400 oven for 15 min. I think you could take any mixture you like to put on garlic cheese bread. Very gooey and good.

Kids Cooking

Finally they are making dinner! Mia made salad tossed with blue cheese dressing. Nick made Chicken sauce for pasta. It was very good. They really enjoyed it and added secret ingredients and everything.

First Relish

Here are my first jars a hot dog relish this year. So far I have made 16 lbs of pickles. I hope that gets me to Christmas. This is my favorite relish, mustard-y and sweet. I will be making tomato jam, and okra pickles next week.

Going to the dogs

Here is a new handy way to eat corn. On the ground. Gracie and Peggy are visiting, they are not too much work. But, I will deserve all the Canadian Old Dutch Potatoe Chips, Saskatoon Berries, and Coyote Pancake mix I have coming to me.

Eggplant

Just a dollop of sauce and some type of fresh cheese. This is basket cheese. Fresh Mozzarella is super good. I fry my eggplant, dipped in egg then bread crumbs (salt & pepper), in olive oil. Pop it into a hot oven or a covered grill to heat though and brown cheese. This dish is about good eggplant. I use a white skinned varity, best served the day it is picked.

Got some rechargable batteries and a recharger, now my camera works again. So look out Emeril.

It is spelled Mojito

So no picture of a Mojito, you will have to make your own. Here is my top secret receipt.

1 can Limeaid (not mojito mix)
1/4 cup sugar
1 can (from the limeaid) rum (not flavored)OR MORE!
1 lime squeezed and cut up
some mint leaves chopped fine

I shake/mix this up early so the sugar can disolve.

Add some ice, mojito stuff and club soda to taste. This drink when made correctly does not taste stongly of rum. Grandma's and missionarys enjoy it as well as truckers and bikers.

Top milk is the best

So I was reading Antoinette Pope's cookbook (she taught at Antoinette Pope School of Fancy Cookery) and she affirms my belief that top milk is best for sauces and custards, it is more stable.
So here are some recipes: Leek Pie, buy pie crust and line pan. Saute several leeks in butter. Grate really good Swiss and put in crust, top with leeks. Mix 3 eggs and 1 1/2 c milk or cream (top milk, kids), salt, white pepper, 1/4 t nutmeg pour in crust and bake at 375 for 30 min, till brown and puffy.
Eat your sweet potatoes: Peel, and cube. Saute with butter, cover pan. Add salt, pepper, chili powder, brown sugar, anything, they are so good.
I will post a recipe or Rumbledethumps next time. Rumbledethumps is the pinicle of British cooking.
We are having dinner over here tomorrow, one of grandpa's seafood feeds. I will get David to take photos. I am thinking of a curry coconut cream sauce.