When the temperatures rise over a certain degree, I switch from my regular hot mug of coffee to cold brew I make at home. I just heap ground local coffee into my French press, fill with cold water, and let it sit overnight. It is a summer treat that I look forward to every morning when Showgirl wakes me up. I rise giddy and excited knowing that I don’t have to wait the two minutes for my hot coffee to brew. It’s like I’ve gotten ahead of the game. continue reading
The old adage of “when it rains, it pours,” holds true when it comes to the delightfully small cherry tomato. As if by their very nature, you never just have a couple. They come in droves – either a big container from your supermarket or a bucket-full from a green thumb friend or farmer.
Wherever you get yours, this is the time of year when those tomato plants just go crazy but in a very good way! While I would be perfectly happy just snacking on them throughout the afternoon, enjoying that juicy taste of summer on my tongue, why not give these tomatoes the glory they deserve?
But what to do with them? There are just so many options…
I could make a Summer Gazpacho to enjoy now and No-Peel Tomato Sauce to freeze for later! Genius, right? I thought so. These balsamic roasted cherry tomato crostini from EasyHealth Living also caught my eye, as did this Cherry Tomato Corn Salsa from Your Homebased Mom.
But I’m still left yearning for more. I want something so spectacularly tomato-ey that takes advantage of all the ways I love tomatoes. I love them fresh and sweet with a sprinkle of salt. They’re also equally satisfying oven-roasted to supercharge their flavors.
Enough gushing about my unabashed love for tomatoes. Let’s move on to another (related) topic.