We're rich!

"Serene" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

One of the neighbor women just came to our door with a huge bowl full of
tomatoes from their garden. She says she has too many tomatoes. I don't
see how that's possible. And I have New York Times bread almost ready to
go into the oven, so suddenly, I've lost interest in my planned dinner.
Fresh bread, olive oil, tomatoes, salt. That about does it, huh?

Serene

Or you could make my favroite thing about Italy in summer-- Ligurian tomato
salad. Cube the tomatoes, finely mince some garlic, chiffonade generous
basil, salt well, pour great oil all over and mic. Cover with a clean towel
and let it marinate for a couple of hours at room temperature. Bread is
essential for the incredible juices. Keep in fridge, but do not marinate in
the fridge.

--
Food and fashion
http://www.judithgreenwood.com

In article <[email hidden]>,

Serene said:

One of the neighbor women just came to our door with a huge bowl
full of tomatoes from their garden. She says she has too many
tomatoes. I don't see how that's possible. And I have New York Times
bread almost ready to go into the oven, so suddenly, I've lost
interest in my planned dinner. Fresh bread, olive oil, tomatoes,
salt. That about does it, huh?

Serene

I'm jealous. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Giusi said:

"Serene" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

One of the neighbor women just came to our door with a huge bowl full of
tomatoes from their garden. She says she has too many tomatoes. I don't
see how that's possible. And I have New York Times bread almost ready to
go into the oven, so suddenly, I've lost interest in my planned dinner.
Fresh bread, olive oil, tomatoes, salt. That about does it, huh?

Serene

Or you could make my favroite thing about Italy in summer-- Ligurian tomato
salad. Cube the tomatoes, finely mince some garlic, chiffonade generous
basil, salt well, pour great oil all over and mic. Cover with a clean towel
and let it marinate for a couple of hours at room temperature. Bread is
essential for the incredible juices. Keep in fridge, but do not marinate in
the fridge.

Then there is Insalata Caprice...

If you have access to fresh Basil.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

"Serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

. Fresh bread, olive oil, tomatoes, salt. That about does it, huh?

Serene

Works for me this time of year.

Last night's dinner was tomato sandwiches. Slices of fresh bread I baked in
the morning, a smear of mayonaise and a layer each of sun-warm tomato
slices, sweet onion, sharp cheddar and fresh basil leaves plucked from my
herb garden. Just a little salt and pepper and some bread & butter pickle
slices and I'm good.

MJB

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

One of the neighbor women just came to our door with a huge bowl
full of tomatoes from their garden. She says she has too many
tomatoes. I don't see how that's possible. And I have New York Times
bread almost ready to go into the oven, so suddenly, I've lost
interest in my planned dinner. Fresh bread, olive oil, tomatoes,
salt. That about does it, huh?

Serene

Last night I used about 3/4's of the cherry tomatoes I've grown to make
a nice little sauce for some lobster stuffed ravioli.

But I do think the cherry tomatoes would make a rocking pizza sauce.
Next time.

In article <[email hidden]>, [email hidden] says...

Quoted message said:

"Serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

. Fresh bread, olive oil, tomatoes, salt. That about does it, huh?

Serene

Works for me this time of year.

Last night's dinner was tomato sandwiches. Slices of fresh bread I baked in
the morning, a smear of mayonaise and a layer each of sun-warm tomato
slices, sweet onion, sharp cheddar and fresh basil leaves plucked from my
herb garden. Just a little salt and pepper and some bread & butter pickle
slices and I'm good.

MJB

Now that sounds delicious. I'll have to try it when my larger tomatoes
finally redden.

On Sun, 02 Sep 2007 17:42:45 -0700, Serene <[email hidden]>

Quoted message said:

One of the neighbor women just came to our door with a huge bowl
full of tomatoes from their garden. She says she has too many
tomatoes. I don't see how that's possible. And I have New York Times
bread almost ready to go into the oven, so suddenly, I've lost
interest in my planned dinner. Fresh bread, olive oil, tomatoes,
salt. That about does it, huh?

Well if you have leftovers, you could make panzanella. I had THE MOST
DELICIOUS panzanella at an Italian restaurant in North Beach (San
Francisco) yesterday. The melanzane appetizer was pretty good too,
the pasta dishes were ok (mine suffered from an overabundance of
salt), but the panzanella was out of this world. The restaurant is
called Caffe Macaroni Sciue Sciue (sorry, can't do the accent marks)
on Columbus. It's Neapolitan. I would go back for the panzanella
alone, at least at this time of year!

TammyM

On Sun, 02 Sep 2007 17:42:45 -0700, Serene <[email hidden]>

Quoted message said:

One of the neighbor women just came to our door with a huge bowl
full of tomatoes from their garden. She says she has too many
tomatoes. I don't see how that's possible. And I have New York Times
bread almost ready to go into the oven, so suddenly, I've lost
interest in my planned dinner. Fresh bread, olive oil, tomatoes,
salt. That about does it, huh?

You ARE rich! Hope you enjoyed your new dinner! 🙂

Carol

On Mon, 3 Sep 2007 10:43:11 +0200, "Giusi" <[email hidden]>

Quoted message said:

Or you could make my favroite thing about Italy in summer-- Ligurian tomato
salad. Cube the tomatoes, finely mince some garlic, chiffonade generous
basil, salt well, pour great oil all over and mic. Cover with a clean towel
and let it marinate for a couple of hours at room temperature. Bread is
essential for the incredible juices. Keep in fridge, but do not marinate in
the fridge.

Sounds delicious and a great summer salad for tomato lovers.

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

Serene said:

One of the neighbor women just came to our door with a huge bowl
full of tomatoes from their garden. She says she has too many
tomatoes.

Ah...better than bags of gold. I'd use them for a fresh tomato pie,
layered with cheese etc.

On Mon, 03 Sep 2007 08:48:40 -0700, val189 <[email hidden]>

Quoted message said:

Serene said:

One of the neighbor women just came to our door with a huge bowl
full of tomatoes from their garden. She says she has too many
tomatoes.

Ah...better than bags of gold.

I could debate that point, but they certainly are tastier!

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

In article <[email hidden]>,

T said:

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

One of the neighbor women just came to our door with a huge bowl
full of tomatoes from their garden. She says she has too many
tomatoes. I don't see how that's possible. And I have New York Times
bread almost ready to go into the oven, so suddenly, I've lost
interest in my planned dinner. Fresh bread, olive oil, tomatoes,
salt. That about does it, huh?

Serene

Last night I used about 3/4's of the cherry tomatoes I've grown to make
a nice little sauce for some lobster stuffed ravioli.

But I do think the cherry tomatoes would make a rocking pizza sauce.
Next time.

I've used Cherry Tomatoes to make sauce in the past. :-)
They are so very sweet! (just hunted down the pics and they were
actually Grape tomatoes). I added them to make the sauce "chunkier".

Ravioli cheat 05-22-07:

Ravioli & Meatballs fixin's:
http://i14.tinypic.com/4ti5f7q.jpg

Grape Tomatoes whole:
http://i16.tinypic.com/61tczu9.jpg

Grape Tomatoes peeled:
http://i16.tinypic.com/63wb6le.jpg

Ravioli Feast Plated:
http://i14.tinypic.com/538o7zd.jpg

Lobster stuffed raviolis sound a lot more interesting tho'. <G>

Recipe please?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

val189 said:

Serene said:

One of the neighbor women just came to our door with a huge bowl
full of tomatoes from their garden. She says she has too many
tomatoes.

Ah...better than bags of gold. I'd use them for a fresh tomato pie,
layered with cheese etc.

Mmm... Pizza made with fresh tomatoes and herbs in place of a cooked
sauce is the gods.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article said:

On Mon, 03 Sep 2007 08:48:40 -0700, val189 <[email hidden]>

Quoted message said:

Serene said:

One of the neighbor women just came to our door with a huge bowl
full of tomatoes from their garden. She says she has too many
tomatoes.

Ah...better than bags of gold.

I could debate that point, but they certainly are tastier!

Think of the garden you could afford to grow if someone gave you a bag
of gold. <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

In article <[email hidden]>,

T said:

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

One of the neighbor women just came to our door with a huge bowl
full of tomatoes from their garden. She says she has too many
tomatoes. I don't see how that's possible. And I have New York Times
bread almost ready to go into the oven, so suddenly, I've lost
interest in my planned dinner. Fresh bread, olive oil, tomatoes,
salt. That about does it, huh?

Serene

Last night I used about 3/4's of the cherry tomatoes I've grown to make
a nice little sauce for some lobster stuffed ravioli.

But I do think the cherry tomatoes would make a rocking pizza sauce.
Next time.

I've used Cherry Tomatoes to make sauce in the past. :-)
They are so very sweet! (just hunted down the pics and they were
actually Grape tomatoes). I added them to make the sauce "chunkier".

Ravioli cheat 05-22-07:

Ravioli & Meatballs fixin's:
http://i14.tinypic.com/4ti5f7q.jpg

Grape Tomatoes whole:
http://i16.tinypic.com/61tczu9.jpg

Grape Tomatoes peeled:
http://i16.tinypic.com/63wb6le.jpg

Ravioli Feast Plated:
http://i14.tinypic.com/538o7zd.jpg

Lobster stuffed raviolis sound a lot more interesting tho'. <G>

Recipe please?

I don't have the recipe, Costantino's Venda Ravioli is less than a half
mile from my doorstep.

In article <[email hidden]>,

T said:

Quoted message said:

Lobster stuffed raviolis sound a lot more interesting tho'. <G>

Recipe please?

I don't have the recipe, Costantino's Venda Ravioli is less than a half
mile from my doorstep.

Ok, so we both cheat! <g>

One of these days I'd like to try making a shrimp ravioli.

I've not made them from scratch in a long time, but we do have a pasta
roller buried somewhere in the depths of the pantry.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

In article <[email hidden]>,

T said:

Quoted message said:

Lobster stuffed raviolis sound a lot more interesting tho'. <G>

Recipe please?

I don't have the recipe, Costantino's Venda Ravioli is less than a half
mile from my doorstep.

Ok, so we both cheat! <g>

One of these days I'd like to try making a shrimp ravioli.

I've not made them from scratch in a long time, but we do have a pasta
roller buried somewhere in the depths of the pantry.

Hey, the sauce was home made ok? Even the SO was a little taken aback
because Costantino's also has a very good vodka sauce.

I think I may have mentioned it before but we've got all these specialty
places withina few blocks of us and it's very hard not to cheat. I'm
just happy that someone has figured out stuffed cherry peppers again. I
was starting to have withdrawal.

"Serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

One of the neighbor women just came to our door with a huge bowl
full of tomatoes from their garden. She says she has too many
tomatoes. I don't see how that's possible. And I have New York Times
bread almost ready to go into the oven, so suddenly, I've lost
interest in my planned dinner. Fresh bread, olive oil, tomatoes,
salt. That about does it, huh?

Sounds like caprese time.

Paul

In article <[email hidden]>,

T said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

In article <[email hidden]>,

T said:

> Lobster stuffed raviolis sound a lot more interesting tho'. <G>
>
> Recipe please?
>

I don't have the recipe, Costantino's Venda Ravioli is less than a half
mile from my doorstep.

Ok, so we both cheat! <g>

One of these days I'd like to try making a shrimp ravioli.

I've not made them from scratch in a long time, but we do have a pasta
roller buried somewhere in the depths of the pantry.

Hey, the sauce was home made ok? Even the SO was a little taken aback
because Costantino's also has a very good vodka sauce.

I think I may have mentioned it before but we've got all these specialty
places withina few blocks of us and it's very hard not to cheat. I'm
just happy that someone has figured out stuffed cherry peppers again. I
was starting to have withdrawal.

Relax. I was not criticizing. ;-)

It sounds really good!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson