Tomatoes

Here I am just beginning and I've neglected writing longer than I ought to.  I'll blame it on the round of family birthdays and school activities and TOMATOES that have beset us.  Seattle has had such a cool summer that anyone with tomatoes was just biting their nails waiting for those first red tomatoes to appear.  Round here, we finally got impatient and pulled a few off the vines to ripen inside in a paper bag and at least enjoyed those.  Then suddenly it was just time and we have started pulling them all.  Ready or not. 

We've (and by we I mean John) been making tomato sauce and green tomato pickle and a bizarre looking yet tasty green tomato ketchup.  We did enjoy a bunch of lovely red and yellow we coaxed into ripening in a traditional tomato and mozzarella salad.  Nothing too secret or special about it.  Slices of fresh cheese (I used a nice log from Trader Joe's) interleavened with slices of tomato.  A bit of good olive olive, balsamic, salt, pepper and basil splashed over the top.

I did have a bit of luck in that we had a bottle of balsamic reduction we splurged on a bit ago, still kicking round the cupboard.  It's also not too hard to make your own, and boy howdy, there is nothing like it.

Take about a cup of decent balsamic and simmer it on the back burner until it is reduced by half.  Save it in a jar for drizzling and/or dipping purposes.  One can also include a handful of whole garlic cloves in there--say a dozen and let those steep and simmer along with everything else.  A good loaf of bread smeared with soft goat cheese, a couple cloves of that soft garlic and a good astringent green salad makes a lovely dinner on a tired evening. 

Pumpkin Pie Oatmeal

We are now just creeping up on fall and I do love the changing of the seasons and not just outside.  There is such pleasure in anticipating seasonal food and here we are all set to enjoy apples, pumpkin, and all the lovely root vegetables (preferably with bacon!)

I came across this recipe via my friend, Georgia.  It somehow transforms oatmeal which at it's stereotypical worst is gluey, grey and grim to a lovely nearly cobbleresque spicy delight.  (and it's healthy too!)
 

Pumpkin Pie Oatmeal

Ingredients

1 cup old fashioned oats not quick cook
1 Tbs whole flax seeds (optional)
2½ Tbs brown sugar, packed
½ tsp cinnamon
¼ tsp allspice
⅛ tsp nutmeg
¼ tsp salt
½ tsp vanilla
½ tsp lemon zest (orange is nice too-but both are optional)
2 tsp butter, softened
¾ cup pumpkin puree
¾ cup milk 

Topping:
¼ cup pecans, chopped
2 tsp butter, softened
1 Tbs brown sugar

Combine the oats, flax seeds, brown sugar, cinnamon, allspice, nutmeg, and salt in a medium-sized bowl. Stir well.  

In a separate bowl, combine the vanilla, lemon zest, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oat mixture. Stir until combined.

Pour into a buttered casserole dish. 

 

Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. 

The oatmeal can be prepared up to this point the night before.  I put the oatmeal mixture in the fridge and cover the topping and leave it handy for next morning.  My typical routine is wake everyone up, top the oatmeal, pop it in the oven at 375, take a shower, and breakfast is ready.  (This will need to bake around 20-25 minutes)