Friday, June 14, 2013
We had a storm yesterday that blew in and blew out pretty quickly, taking the 95˚ temperature and humidity with it. Thank goodness. Bright blue skies this morning for my walk. The BFF wasn't feeling well so I went solo. Blue Cross Blue Shield insurance company has a trail close to chez moi and I decided to take that route.
There's a path through "the woods"--
An employee garden to admire
guarded over by the BCBS cow (we have these all over town).
Flowers along the way
I listened to Billy Joel and spent about 45 minutes enjoying the morning.
I came home to toast, jam, and coffee. There is not much simpler than that. Or more delicious.
Strawberry jam from Lyon Farms.
They have a weekly spot at the Durham Farmers Market and their produce and products are always top notch.
Here's a simple pleasure for Rusty, the cat. The Ex-Ex brushing him. He loves it so much that he can't sit still for long.
And finally, here is a very simple summer vegetable dish that I made a couple of nights ago. The Ex-Ex doesn't care for hot tomatoes, but he did try it before leaving most of it for moi. The leftovers were good cold the next day. It's ratatouille-ish. Just no eggplant in this version. I think that next time I will add a layer of eggplant. Caramelized onions would be good, too. Red pepper slices, maybe.
Baked Zucchini-Tomato Slices
from Tina Arnold
Slice zucchini in half. Slice off the rounded part of the bottom to make the slices stable. Place the slices on a baking sheet covered with parchment paper for easy clean-up. Brush the slices with olive oil. Sprinkle with minced fresh garlic. Top with sliced tomatoes (I used roma), sprinkle with salt and pepper, if you wish, and /or herbes de Provence. Top with mozzarella and/or Parmesan cheese. I picked some fresh basil leaves off the plant on my deck and cut them up with kitchen scissors to place on the cheese. Bake in 350˚ preheated oven for about 30 minutes until soft.
Bon appétit! Enjoy summer!