The Tomato
In December, I had a vine-ripe tomato sitting on my window sill. When I picked it up, the outside felt very bumpy, which was kind of strange. I know this picture is blurry, but maybe you can see the little off-colored bumps along the skin.
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Oven Roasted Tomato Sauce with Garlic & Basil
My garden is STILL producing tomatoes. I had about 15 pounds the other day, and wanted to do something different with them, so I tried oven roasted tomato sauce.
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Seasonal Perspective
Now, on September 15th, I’m worn out. If I never see another mason jar or freezer bag again, it would suit me just fine. I have been slicing, dicing, cooking, peeling, preserving, drying, and freezing until I just don’t want to do it any more. Don’t get me wrong – God has provided and I am thankful. As much as I love the art of food preservation, I’m just ready for this season to be over. I’ve kept up with school, laundry, and scrubbing. The house is clean, but the picking up and general housekeeping maintenance has been ignored and the day-to-day clutter is about to take over, the classroom is chaos, and my kitchen may never recover. I still have suitcases on the floor of my bedroom from our trip to Ft. Wayne, Indiana, Labor Day Weekend.
A Narrow Window & Bento Lunchbox Giveaway
Anyone who replies to this post with a healthy and thifty and homemade sack lunch idea will be entered to win a Laptop Lunch B620-Purple Bento Set 2.0 with Outer Container, 5 Inner Containers, and Accessories. My friend Sarah loves the Bentos her kids use, so thought a giveaway would wrap up this week of lunch ideas perfectly.
Arachnophobia
I haven’t always been afraid of spiders. My mother is and always has been, but they never really scared me. At least, until my senior year of high school, when my friend, Robbie, took me to see the movie Arachnophobia. That movie scared me.
Freezing Fresh Corn
Several years ago, I found corn on the cob on sale. It was a fantastic sale – enough for me, who wasn’t so much into preserving at the time, buy as much as I could afford. I went home and called my grandma and said, “Now what?”
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The Garden – Week 13
I was due to post a garden post last week, but we had Squash Week! while I was out of pocket instead. So, it’s been a few weeks since you’ve seen pictures.
Squash Week!
I hope you enjoyed Squash Week! Gregg and I have decided to make this an annual event, and will have a linky for everyone to link to their favorite squash recipes next year. But for now, here is a wrap up of all of the summer squash and zucchini recipes on the Hallee the Homemaker site to date.
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Greek Stuffed Zucchini Blossoms with Rice (Kolokythanthoi Yemistoi me Ryzi)
Squash blossoms make a delightful appetizer, and they are often stuffed with mixtures similar to fillings used in stuffed leaves and vegetables. This vegetarian version calls for a mixture of rice, tomatoes, and herbs, and is served at room temperature.
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The Garden: Week 8
It’s crazy how, when you’re looking at the new baby plants planted so far apart, you think you should fill in the gaps. But, experience teaches you that’s a really bad idea.
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