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| dealing with season-end tomatoes |
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| some nice minestrone soup |
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| might as well freeze some for a cold wet winter night |
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| and how about some tomato bread? |
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| really yummy, with lots of garlic and fresh basil and olive oil the italian bread gets crispy on the bottom after baking in a hot oven |
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| and so many cherry tomatoes, what to do??? I roasted mine at 200˚ for about 4 hours |
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| they make a great addition to an appetizer plate especially if it offers greek olives and feta cheese |
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| our little free library, way out in the middle of nowhere |
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| look what great titles it offers, can you believe it? |
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| I made this great artisan bread |
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| it rises for 12 hours, very simple mix for similar bread: http://www.sullivanstreetbakery.com/recipes this recipe actually became quite famous after it was published in the New York Times |
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| the hardest part is handling the wet sloppy dough which results in a chewy texture and a crispy crust |
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| olive oil and sea salt |
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| I also added some chili flavored green olives, pretty spicy |
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| wish you were here... |
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| some pear upside-down cake made with ground almonds http://www.cucinanicolina.com/pear-almond-upside-down-cake |
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| crock pot applesauce, ever so good! http://mommymakesitbetter.blogspot.com/2012/04/crock-pot-applesauce.html#more |
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| lola gets a new friend for halloween retro turtle |
