What to work on, what to work on?? Our 2016 list is looking good and I only have 2 items that are moving over to 2017 and 1 (!) of them is already past the halfway point. (Hint: it’s the Basement Bathroom)
- Basement Bathroom
- Guest Bathroom
- Stair Treads
- Back Patio
So close, I can almost taste it. Ceiling, shelves next to sink to balance out the retro (!) mirror and a small door to the sump pump.
All the things.
A nice sand and poly is due for these babies.
And here is a pic before the fence was put up in front of the Playhouse
We would like to have a built in BBQ and kitchen in this corner….we’ll see what we can come up with.
Looking forward to getting on with these projects and
crossing them off my list. my favorite activity
My garden is exploding in tomatoes…which I love…..I am just adjusting my plans with the tomatoes that are ripening as I go. I have only had a handful ripe at one time, so I have been able to easily make meals and/or snacks with them. This past week, I have had too many to work into our meals and not enough friends who like tomatoes (hello!). Hopefully, towards the end of summer – my mom and I will be canning together….but now I am making a frozen tomato puree to use in future meals.
Like my hard water??
- 20 roma tomatoes
- 6 heirloom tomatoes
- 1 tablespoon basil, oregano, thyme
- 2 tsp salt
- 1/2 chopped extra large onion or 1 small onion
- 1 tablespoon garlic
I used my blender to puree all the tomatoes with a cup of water and added that to a large pot…..um..that pic doesn’t have all of them.
At this time, I started sauteing the onion with a dash of salt and pepper. Just towards the end, I added in the garlic….being careful not to burn it.
Then it all goes into the pot with the tomatoes. Then add the rest of the spices and simmer for 30 to 40 minutes.
I taste tested mine as I went to ensure that it was not overpowering on the spices and still maintained a strong tomato taste. I want to use this as a base in future meals and since I have different options as to what those meals will be….I want to keep it loose.
After the mixture cooled, I poured it into some freezer bags and placed them in the freezer.
All in all – I am happy with the result and will let you know what meals I end up using this for.
Right off the bat, I am thinking – spaghetti, barley soup, chili and chicken makhani.
Cherry Tomatoes with Angel Hair pasta and fried green tomatoes…….cause I can. In case you haven’t guessed yet….I love tomatoes. So that means that summer is my food heaven.
Cherry Tomatoes with Angel Hair pasta
- Angel Hair pasta – made according to the package instructions and drained
- 2 tablespoons of butter
- 1 tablespoon of minced garlic
- 1/4 cup lemon juice
- 1 cup cherry tomatoes
Melt the butter in your skillet, add in your minced garlic – being careful not to burn it.
Add in your tomatoes and the lemon juice.
Then your pasta!
I plated with basil and mozzarella.
Fried Green Tomatoes
- green tomato
- 1/4 cup flour
- 1 tsp paprika
- 1 egg
- 2 tablespoons milk
- 1/4 cup bread crumbs
Cut your tomato into roughly 1/4 inch slices. 3 bowls – 1 with the flour and paprika, 1 with the egg and milk, 1 with the breadcrumbs. Put your slices in the flour bowl, then the egg bowl and finish in the bread crumb bowl. In a small skillet with some canola oil – fry on each side till nice and brown.
Oh My Goodness- fab. Fab and Fast! I did all this in less than a Drunk History episode on Hulu…..Specifically the Nashville one from Season 1.
This is the most delicious dinner….but my recipe on this was all about throwing something together so I could get fed.
- canola oil
- lemon juice
- soy sauce
- minced garlic
- grits (spread into a sheet less than 1 inch thick and refrigerate)
- 1 egg or egg substitute
- bread crumbs
- rice vinegar
- cabbage – shredded
Peel and de vein the shrimp – place in a bowl to marinate with a glug of canola oil, minced ginger, a teaspoon of garlic, teaspoon of lemon juice and teaspoon of soy sauce…..marinate as long as you can.
To make the sauce for the shredded cabbage – add together additional minced ginger, rice vinegar, garlic, dash lemon juice, canola oil and soy sauce…..all of the liquid was added in equal parts and the garlic and ginger was roughly 1 teaspoon.
I pulled the sheet of grits from the fridge and cut 3 round pieces out with a cookie cutter an inch and a half in diameter. I ran each one through an egg wash and then bread crumbs. Place in pan with heated canola oil until each side in nicely browned.
I then placed the marinated shrimp into a hot pan and cooked for a few minutes on each side…..till they were a pretty pink color.
For plating – I place the shredded cabbage on the side with the sauce over. I added some tomatoes…..cause I love them. The three grit circles go down and then I place the shrimp on top of those……added some more of the sauce from the cabbage and ATE IT!!!