For the LOVE of a Tomato!

           Good Morning Dear Readers!

 

I don't know what the deal is, but I've been craving tomatoes lately. I buy my favorite tomatoes at the Dallas Farmer's Market. There is a woman from Canton, TX that sells THE most divine tomatoes. She knows everything there is to know about a tomato. From planting to harvest to recipes to eating. I guess you could call her the Rain'woman' of tomatoes. They are the best and I just can't seem to get enough of them. I must have some sort of deficiency. My favorite way to eat one of these luscious tomatoes is simply sliced and warmed by the sun. I keep them on my kitchen window sill. I slice my tomatoes thick,  and sprinkle them with a little Kosher salt and freshly ground black pepper. I eat the whole tomato by myself...no sharing here. Maybe that gives you an idea of how super delicious they really are. I thought I'd share a TOMATO recipe with you today so that you can revel in all the yumminess too!

                     Bruschetta

Ingredients:

3 or 4 Roma Tomatoes, chopped
1/2 cup chopped fresh basil
1 tablespoon olive oil
1 clove of garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 baguette
freshly grated Parmesan cheese


                  
                    Garlic Butter
Ingredients:

1/4 cup of butter, softened
1 clove of garlic, minced
a little salt and pepper

To make the bruschetta topping, mix together the tomatoes, basil, olive oil, garlic, salt and pepper. Set aside. To make the garlic butter, mix together the butter, garlic, salt and pepper. Slice the bread and top with a little bit of the garlic butter. Either broil or toast in a skillet for a few minutes until it is lightly browned. Put tomato topping on bread, sprinkle with Parmesan cheese and pop it in the oven for a few minutes until the cheese just slightly starts to melt.       EAT!

If you're family is like the P's, this does NOT last long in our house. It's every man for himself. YUM.

ENJOY!

*I decided to amend my tomato post by including a blurb about the Tomato Festival in Bunol, Spain. La Tomatina is one massive food fight held on the last Wednesday of August each year in the sleepy village of Bunol near Valencia, Spain. Thousands upon thousands of people make their way from all corners of the world to fight in the 'World's Biggest Food Fight' where more than one hundred tons of over-ripe tomatoes are thrown in the streets. Yeah, you read that correctly....100 tons, that's a lot of tomatoes! Trucks haul the bounty of tomatoes into the center of  town to the Plaza del Pueblo. The festival or 'tomato fight' does not begin until one brave soul has climbed to the top of a two-story high, greased-up wooden pole and reaches the coveted ham at the top. REALLY? The purpose of this would be.......? I have absolutely NO idea! Let me just stop right here and insert that I WOULD have participated in an event like this when I was in college. AND I would have thoroughly enjoyed every minute. I know there are friends of mine that are reading this and shaking their heads agreeing with me. They know it's true. So I'm thinking these are mainly young people that come to Bunol yearly for this event. Okay so, when the coveted ham has been captured they fire the cannons, and the chaos begins! TOMATOES EVERYWHERE! Once the battle begins it is every man, woman or child for himself. After exactly one hour, the fighting ends. When the water cannons are fired no more tomatoes can be thrown. They bring in massive hoses to flush the tomato 'puree' out of town. Again.....a purpose please..anyone? Well at least it spikes the tourism trade in Bunol. I do believe if I ever attended such an event, I would NEVER eat another tomato! Thank you and have a great day!

                                                                              

Angel Hair Pasta with Scallops and Arugula

 This is such a wonderfully easy Summer meal to prepare and serve...the P's really love the flavor of this dish. Being a quick dinner to pull together makes it ideal for a crowd dining al fresco. After you finish cooking divide it among warmed large decorative pasta bowls. You can find great pasta bowls online at Crate and Barrel, they come in beautiful Summertime colors!

Again, as I have written before, I cook off-road....meaning unless I'm baking I hardly ever stick strictly to a recipe. This gem has morphed several times over the years and as of 2012, this is the recipe I use. So as you cook throw in whatever ingredients that are desired. Don't like Scallops? Try shrimp and for those of you that don't like seafood use chicken. I always cook extra Scallops because I know Mr.P and our son will hog them all! That's the great thing about this pasta seafood meal. You can ADD or TAKE AWAY ingredients depending on how many people you are feeding. I just guess-ti-mate!

The best Italian capers come from Pantelleria, a small island close to Sicily. They are packed in salt and have a sweet, floral fragrance, not like the sharp tasting brine-packed varieties. Thankfully, Sicilian capers are becoming easier to find. Central Market and Whole Foods stock their shelves with these delights.

Try this most perfect dish on a hot Summer's Eve. Your family will be glad you did! 

                                                                    DELICIOUS!!

Ingredients:

• 2 lbs. large sea scallops, side muscle
  removed
• Salt and freshly ground pepper, to taste
• 1/4 cup extra-virgin olive oil
• Grated zest of 1 lemon
• 2 cloves garlic, finely minced 
• Leaves from 2 or 3 large fresh thyme sprigs,
  minced
• 4 Tbs. (1/2 stick) unsalted butter
• 3-4 shallots, minced
• 1 lb. angel hair pasta
• Juice of 1 lemon
• 1 cup chicken stock
• 1/4 cup capers, preferably salt-packed, rinsed
  and drained
• 1/2 cup pine nuts, lightly toasted
• 1 large {and I do mean LARGE} bunch arugula, preferably
  small leaves, washed, dried and stems removed
• grated Parmesan cheese, opt.
• Italian parsley or Basil, rough chopped, opt.

Directions:

Rinse the scallops and dry well with paper towels. Season the scallops with salt and pepper. In a large, heavy fry pan over high heat, warm the olive oil until hot but not smoking. In batches without crowding, add the scallops and sear until nicely browned on one side, about 2 minutes. Turn the scallops over and brown the other side, about 1 minute more. Return all the scallops to the pan, add the lemon zest and thyme, and cook for a moment. Using a slotted spoon, transfer the scallops to a warmed bowl. Reduce the heat to low and add the butter, garlic and shallots to the pan. Sauté until softened, about 4 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water. Add the pasta and cook until al dente, tender but firm to the bite, 3 to 4 minutes.

While the pasta is cooking, add the lemon juice and stock to the fry pan and deglaze the pan, stirring to scrape up the browned bits from the bottom. Simmer until slightly thickened, 3 to 4 minutes. Drain the pasta well and add it to the fry pan. Add the scallops and any juices that have accumulated, then add the capers and pine nuts. Toss over low heat to finish cooking the scallops and mix the ingredients, about 1 minute. Taste and adjust the seasonings.
                                           
Transfer to a warmed large, shallow bowl, add the arugula leaves and toss gently. Top with grated Parmesan and chopped pasley or basil, if desired. Serve immediately with a green salad and good crunchy Italian bread!
Serves 4.

                                ENJOY!

..........and thanks for stopping by and sittin' for a spell...........

                                           

A Garden Of Herbs

To plant an herb garden is to plant a piece of history. Books have been written about them, poets have penned poems and prose. Herbs seem to be more than just ordinary greenery you might throw in a pot for flavor, they seem to be mysterious and mystical. Herbs are steeped in folklore by years of oral histories past from generation to generation. For centuries they have been used by cooks and 'healers' alike. They are symbols of such virtues as courage, friendship, fidelity and remembrance. Did you know that when you move into a new home you should plant a hearty rosemary bush by your back door or gate? It is a symbol of remembrance and friendship and welcomes all who come into your home. I like that, whatever the reason. I am fascinated by the old tales, and folklore and believe that there are many gems of knowledge and understanding in the old ways. Have you checked out the vitamin isle lately at your local pharmacy???

I just love this little round herb garden.
Easy to care for with bountiful results.

I really love cooking with fresh herbs. There isn’t a chef alive who wouldn’t agree that the use of herbs plays an important roll in cooking. These wonderfully fragrant plants enhance our foods in a natural and fresh way. If you have never used fresh herbs in your cooking try it sometime. You can pick them up in the produce section of your local grocery store. You will be completely amazed at the difference it makes in the way your food tastes. If you and your family discover a new taste sensation during mealtime buy 2 or 3 plants to put in your kitchen window. Who knows before long you may just be planting your own herb garden! Herbs are hearty plants and will grow easily in pots on a patio or even on a window sill in an urban location, make sure to choose a sunny location. If you already have a garden full of flowers you can plant herbs in and among your beauties. No self respecting Kitchen Garden would be complete without them! 

These are wonderful and easy ways to grow herbs. The raised bed will contain your herbs so they will not spread into other areas of your garden. Mint can really get out of control if you do not contain it's space. The little window box, set of six herbs, is perfect for the avid cook with no outdoor space and using pots on your patio makes for easy access. How do you know which herb to use when you are cooking? There are some well known combinations which may help you to choose which herb to use with a particular dish. However I think it all comes down to personal taste, what you like and don't like. I am not crazy about sage. The only time it is used in our home is Thanksgiving when it's time to make our favorite dressing/stuffing, and then it is used ONLY sparingly! Trial and error I think is your best course of action as with anything else in life. Just remember, once cut, fresh herbs will only last a few days in the refrigerator so only pick or buy as much as you need for one or two days.

I’m a big fan of cooking with herbs. Whether they be fresh, or dry, they can bring so much flavor and life to your dishes. Below are some of my favorite herbs and simple ways to use them.

BASIL 

 Basil is an annual and grows in full sun. It is a hearty plant, you can't kill it! It will reseed itself easily. You can see the beginnings of the flowers on the top of the plant here in this picture. PINCH that off! Leaving the white flowers on top will stunt the plants growth. It has a hint of anise and spicy pepper flavor. It is the main ingredient in pesto. Great in Italian dishes and Purple Basil makes GREAT red vinegar! Basil is the symbol of love and devotion.

   ROSEMARY 

                                             

Rosemary is a perennial and grows in full sun to partial shade. This herb is a KEEPER, I grow it in my kitchen window on a heart topiary....which needs attending badly. Rosemary goes with just about any meat or veggie dish. My personal favorites are to throw it in while I am roasting small red potatoes or make slits in a beef or pork tenderloin and stuff with a mixture of chopped rosemary, Italian Parsley, garlic and olive oil. Great in marinades and makes wonderful infused oils and vinegar. Rosemary is a symbol of Love, Friendship and Remembrance....remember the bush by your backdoor?

 TARRAGON

   

Tarragon is a perennial grown in full sun to partial shade. It is a delicate plant and if you have excessively hot summers like we do in the Lone Star State, or frigid winters, you may have to replant every year. It is worth it! This is my GO TO herb for seafood. I love the taste of Tarragon, Lime and Sweet Butter on baked, poached or grilled fish. To make a compound butter you must start with room temp unsalted butter, add as much chopped tarragon as you like, and the zest and juice of a lime. Mix them together and pour out onto a piece of plastic wrap. Fold the wrap over your butter and shape into a log and pop in the fridge. You can slice this and put it on your fish before cooking,  during cooking or after...as you are plating it up for dinner. YUM!

OREGANO

                                               

Oregano is a perennial grown in full sun, no shade for this plant. Fairly hearty plant with intense flavors of balsam and clove. I think we all know what to do with oregano.....Italian dishes. Anything with tomatoes tastes better with oregano. Throw it on pizza, in stuffing or scrambled eggs. You can't go wrong here.

PARSLEY

                                                  

Parsley is an annual in my neck of the woods and sometimes needs to be planted more than once in a growing season. It can take partial sun, preferably morning sun afternoon shade. It's flavor is mild, savory and slightly peppery. I cook with parsley quite a bit. When I am cooking green beans, or other veggies and most main dishes as well. I find Parsley's biggest asset is that it doesn't have an overwhelming flavor and when added to any dish it gives it a POP! Brightens it right up. I Love it, my favorite being Italian Parsley, flat-leaf parsley. It's good and compliments most any dish.

MINT

 

 Mint is very much a perennial, once you plant it you better love it because it will NEVER go away! It grows in full sun to partial shade. PLEASE dear readers make sure you do not plant mint among other herbs or plants. Plant it in a separate container or it will over take your herb garden....I have experienced this and there is no getting rid of it. Okay, that being said, I love mint! It is so fresh and smells wonderful cut in my kitchen. It just brightens up my day. It's flavor varies from peppermint to spearmint. Add mint to fruit salads, tea, lemonade for a refreshing boost of flavor. The obvious choice where mint is concerned is in making jelly or sauce to serve with lamb. Mint is the symbol for Virtue and made the Mint Julep a Southern superstar! I have never tasted one. Anyone else?

DILL

                                             

Dill grows as an annual and in full sun. It's flavor is a cross section of parsley, anise, celery and a hint of lemon. That's pretty good. Add to salad dressings for cucumbers and tomatoes. Dill is delicious in  potato, tuna, egg and pasta salads. Dill seeds have an intense flavor and are used in the picklin' process.

THYME

                                               

 Thyme is a perennial and grows great in full sun but will tolerate a bit of afternoon shade. Thyme has a pungent, spicy, savory flavor. Lemon Thyme is a bit milder, with a lemon flavor. Thyme, Lemon or otherwise, is wonderful with fish, meats, most veggies and soup. It makes great compound butters to top steaks, grilled chicken or fish. Thyme is the symbol for courage.

 If you have an abundance of herbs at the end of your growing season by all means dry them. You will have fresh dried herbs all winter long. Cut your herbs and bundle with string, raffia or even a rubber band. Bend a large paper clip and hook your herbs upside down in a cool, dry and dark area, preferably in a room not used often.  Just remember that a dried herb is stronger in flavor than a fresh herb. Usually 1 teaspoon dried = 3 tablespoons fresh chopped herbs this is a good rule to follow.

I hope you will try herbs in your cooking. Start out on a small scale and take it from there. I love growing them AND sharing them. I have a neighbor down the road that comes and cuts mint from my garden. I mentioned how mint gets out of hand.....this little lady has full reign to come and cut as much mint as she wants!

 Enjoy Miss Susan's artwork on Herbs!

This pretty little page was written and published by Susan Branch, one of my favorite artistic authors. This is from her Summer book, check her out

at

www.susanbranch.com

ENJOY!!....

......and plant a little garden of herbs, you'll be glad ya did!!

THANKS FOR STOPPING BY AND HAVE A GREAT WEEK!

~THE DOMESTIC CURATOR~

RONDA

HAPPY MOTHER'S DAY!

AN ODE TO

Gloria Jeanette Hudson Chesser

         Yes that's us. Wiglet and all. Mom made our clothes. She was thrifty.                 

                              Surrounded by family and friends.                                     

She would rather be with Daddy than anyone else on earth!

                                                    Mom with Steph and me....cooking!

                                            Mom with most of the women in the family.

               Mom trying to see her dominoes. She LOVES playing games with the family.

                                                                      Mom and Dad.

                                        Mom and Daddy with my oldest baby, Jarrell.

                                     Mom and Steph....so cute. I love these two women!

We spent an entire weekend celebrating mom's 70th birthday! Sitting in between our two honeys!

At the DFW National Cemetery the day Little Gran was buried. It was a good and peaceful day.

                                                     The women again, mom in white.

                           Don't ask, it was steamy and funny. The less you know the better.

                                                Never too classy to have a good time.....

                                ......aren't they sweet?....                                        

       .....or too much of a lady to sit at the bar waiting on our cruise punch. Non-alcoholic of course!

                                                                            Ahoy!

                                                             High Tea with the ladies.

                                                   MeMe IS the keeper of the BEAR.

ONLY a MeMe would do this.

        Some of mom's collectibles. At Christmas this last year it was completely full.

                               This looks a little forced, but we WERE having a great time!

                                                     Playing games with her kids!

     5 generations from Little Gran and Big Gran to baby David.  Mom, Steph and Heather.

 They weren't joined at the hip but you'd think they were. My parents are wonderful friends to others

             and they are loved by many.

   MeMe and great grandson David Suddreth, so sweet!

                                                  The Chessers...the original Fab Four!

                                                Steph, Ann...mom's sister and mother.

                  Remember the comment about not being too classy to have fun, well here she is
         doing the chicken dance. That was one dirty chicken and she DID NOT want it on
                                                         her head. She is a good sport!

The ever supportive MeMe!

                        Mom and Dad dancing the night away at E's Debutante Cotillion Ball.

                                     Kissing on the dance floor, this warms my heart.

 This may be the first Mother's Day that I will not be with my dear, sweet mother. Not to say that we won't talk on the phone because as hard as it may seem to some of my readers out there....I talk to my mother daily. And it's NOT what you may think, I can hear it running through your heads....'her mother probably calls her daily to keep her finger on the pulse of the family'.....which is far from the truth. The day I said "I do" my mother never instructed me again. Hard to believe, but it happens to be true. Not to say I haven't hounded her for years needing advice on everything from child rearing to cake baking. And when I have asked she has answered. I honestly DO NOT KNOW how the woman does it....how does she keep her opinion to herself? There have been times when she has been sitting in the back of my car between my children and amidst their arguing or bickering my mother stays quiet. As I am about to run off the road I have asked her 'could you PLEASE pinch one of them and make them stop'? It wasn't her place and she never presumed to enforce or give her opinions about life, marriage, children or anything else unless we asked.

So who is this miracle woman?  This caring, giving, nurturing woman who just happens to love us,  warts and ALL. What can I tell you about her........  She is first and foremost a Christian. She is patient, hopeful, daddy would say cuddle-y, we would say a delight. She is surprisingly positive  ....overwhelmingly so...., a gracious host, a kind and thoughtful guest and always thinking of others. She was and is SUPER-MOM. Back in the 70's Mom was a Pastor's wife, mother, Texas A&M student, substitute teacher, homemaker {yes we were the Cleavers, we had breakfast and dinner at the table...DAILY}, a Sunday School teacher and organist - ALL AT THE SAME TIME! Okay...see my mind shuts down after job number 3! I don't know how she did it, but she did and she did it oh so well making it look effortless to the rest of us. I'm sure there were many days when  my mother went into her room closed the door and either cried or just fell on the bed from sheer exhaustion. Most of all......Mom is a respectful daughter, a loving sister, an enthusiastic and true friend to some lucky folks, a supportive wife, an endearing and playful MeMe and an inspiring mother to two undeserving daughters. She has rejoiced with us in our sunshine and when heavy and sudden trials come our way she sticks close and with a loving heart she prays for peace and calm to return to our  lives.

Every word I have written here about my mother is true, she needs no embellishments or false flattery. She is who she is and those of you reading this that know my mother Gloria, know there is much more I could say about this wonderful mother of mine. I read an entire book on mothers today looking for a way to tell my mother how much I, and we all love her and sorry to say it just wasn't there.......except for one line, and this pretty much sums up my mother:

 "Her dignity consists in being unknown to the world; her glory is in the esteem of her husband; her pleasures in the happiness of her family."
- Jean Rousseau

She is known to many as Gloria, by Glo to a special few, as MeMe by a handful, sweetheart by one and mother by two. We love you Mom, I know Steph is busy learning new things so I will include her in my hearty HAPPY MOTHER'S DAY as well! We will be together again soon until then know that
.........I LOVE YOU.
........WE LOVE YOU.

This has received Mr.P's highest approval rating. He loves my mother as much as I do
and for that I love him dearly!