Unretouched photo of cherry tomatoes called Midnight Snack
The recipe from my Clarion PA neighbor, Nell Miller, was called Poor Man Meatballs.
No meat was involved.
Take 3 zucchini and grate or use food processor. Tip bowl to let moisture run off and discard. Get zucchini as dry as you can.
Add an egg
and about 3/4 c Italian Bread crumbs. Add a minced garlic clove or two
Salt and pepper let sit a few minutes. Form in patties.
Sauté in olive oil ‘til brown on both sides. Cast iron skillet works wonderfully. Freshly grated Parmesan is always welcome
Cherry Tomatoes courtesy of Deb and Sy
Friday night. Supper.
Making good use of the garlic my brother David sent from Okanogan. Cherry tomatoes courtesy of Deb snd Sy’s vines growing along the Ohio River. Steve brought home the fresh pasta.
Sautéed baby spinach in olive oil with garlic.
Come January we’ll be longing for these tomatoes. The taste of summer.
My friend R stopped by the other evening and shared these fresh-from-the-garden tomatoes. Just picked!
Olive oil, chunky chopped onions and a couple of garlic cloves. Threw in the remaining cherry tomatoes (we’d been popping them in our mouths, unadorned)
Black beans and rice. Mmmmmmmm.
My friend Joanne’s guest blog of the Nine Minute Pasta was well received. I’d read the article about the backstory for the Nine Minute Pasta recipe here The recipe was originally developed by Nora Singly . You may have an abundance of tomatoes. Here’s my report.
J mentioned a bit of gumminess at the end and threw in a 1/4 cup of wine. She said she’d make it again.
Since I’d sent the recipe out to many friends, (figuring I’d missed it when it went viral a few years ago so perhaps they’d missed it too), I decided to fire up the stove and make it myself. Plus, I had all those delicious cherry tomatoes from the East Liberty Farmers Market. Steve brought up a linguine that had a 9 minutes cooking time on the box. Yes, you do have to mind the pasta so it doesn’t become a solid block, separate the strands. I used a knife.
The only thing I changed from the original recipe was to let the covered pan sit for two additional minutes (with the burner off). Next time I’d add a few MORE cherry tomatoes. The cutting them in half was the only time consuming part of the effort. I actually weighed the tomatoes to follow the recipe. The fresh garlic from my brother in Okanogan WA and the fresh basil really added to the taste. Going to try a brown rice pasta version and adjust cooking time and liquid if necessary.
I took the first shot as I sat in my car, stuck in a long line of unmoving traffic, waiting for the zoo goers to drive out and find their way home.
Sigh. Camera on the passenger seat, a full stop.
I went home and changed and came back out and had to return the same route.
No traffic the other way, thank goodness.
I pulled over to photograph the hillside yard of sunflowers with the late afternoon sun coming through.
Now it is not the same as my friend Joyce’s field of sunflowers in Provence but they made me feel happy to look at them and I realized they didn’t have to mow that pesky steep hillside front yard.
and the Sunflower front yard from across the street when I was driving the opposite direction a bit later