Bellissimo!

Beautiful Sun Sugar and Sun Gold tomatoes out of our garden made this wonderful dish. I also added some fragrant Basil from the garden as well. Serve this over small sliced toasted baguette with a "schmear" of cream cheese or better yet, Goat cheese! The original recipe comes from Better Homes and Gardens and calls for mint instead of basil.

SLOW BAKED TOMATOES WITH GARLIC AND BASIL

1-1/2 lb cherry or grape tomatoes
1/4 to 1/2 cup extra virgin olive oil
7 cloves garlic, peeled, split lengthwise
1 Tbsp chopped fresh basil
1 to 2 tsp salt
1 tsp pepper

Preheat oven to 325 degrees F. Wash and drain tomatoes. Pat dry.

In 2 quart baking dish place tomatoes in single layer. Pour EVOO so they are coated and there is a thin layer of oil on bottom of dish. Toss in garlic, salt and pepper.

Bake, uncovered, for 45 to 60 minutes or until skins split and soften but tomatoes retain their shape.

Serve, hot, warm or at room temp. Spoon or mash over slices of toasted bread and serve with goat cheese.

Notes: After they cooled I added the fresh basil and I also chopped the garlic small. DELISH!

I Need a Name!

This is a new necklace that I will be posting next week....I need to come up with a name. It is a combo of Honey Jade, Pineapple Quartz and Leopardskin Jasper. I was thinking about "Wild Honey". What do you think? Give me some ideas....I would love it!

I've found a new place to sell my jewelry...it's called Yardsellr. I've been making a few more sales than on Etsy. Check me out: http://yardsellr.com/yardsale/Sharon-Duffey-27644

Domestic Goddess

Today was Domestic Goddess day for me. I spent most of the day in the kitchen. I could tell the cold nights were starting to take my basil plants so I decided to pick as much as I could and make another batch of Basil Pesto to freeze. That was easy - I then moved on to Tuna Salad for lunch with just a hint of curry - we love it that way. After that I decided to make Molasses Ginger cookies (see picture to the right). YUM-O. They turn out perfect ever time. After that I started on our dinner of a grilled Pork Tenderloin with a Curried Mango Chutney sauce, Broccoli Salad and Corn on the Cob - from Taylor, AZ! They are known for their corn in these parts! Some of the sweetest corn you will ever have!

I'm whooped! Back to work tomorrow. We have a busy month ahead though. Three weekends this month we will be having company. It's all good though - they are people we love to be around!

She Wore Blue Velvet

Blue Velvet

This one is for me! I made this to wear to work. It's made up of royal blue glass pearls along with Swarovski crystals. Being a flight attendant....we all look the same once we put on our uniform. So I like to wear sparkly earrings and bracelets. They may not always be inflight approved but I feel as though they are tasteful. I do get lots of fun comments from passengers on my jewelry.

Homemade Basil Pesto!

I made my own Basil Pesto today. The basil was out of our garden. It is soooo good. I'm thinking I might take what is left over after I make dinner and mix it with some cream cheese and serve it with crackers! It is absolutely wonderful....I won't be buying pesto anymore. I found the recipe on line.

The recipe comes from Pickyourown.org

2 cups basil, packed
1/4 cup parmesan cheese, grated
1/4 cup pine nuts or walnuts (I used walnuts)
3 garlic cloves
1 Tbsp lemon juice
1/4 cup Extra virgin olive oil

Put everything except for the EVOO in your food processor. Pulse until it forms a paste. Begin to add the EVOO. I added a little salt and pepper at the end. DELISH!