You say tomato…

…I say, Oh boy.

We’re supposed to get hit with nighttime lows in the 30s next week, so after grocery shopping and lunch, I grabbed gloves and trimmers and yard waste bags and took down the tomato plants.

I did not realize I still had this many tomatoes. Possibly 15 pounds, maybe more.

I separated the ripe ones–about a quart of cherry tomatoes and several bigguns–and bagged the rest and stashed them in closets throughout the house. I hope I don’t forget about any of them, or I’ll be in for a messy time.

I see several pasta al pomodoro dinners in my future. And perhaps some forays into green tomato relish.

The peppers are still trying. One bell has a pepper about 2 inches long, and the Cubanelle has a pinky-size pepper. I doubt they’ll grow large enough to harvest, but I’ll leave them alone until the hard freeze comes. I bought the thyme inside for its second winter; the basil and tarragon aren’t worth the effort, so outdoors they shall remain until the inevitable befalls. I shall close my ears to their little plant cries, and they shall go the way of all things.

Mirrored from Kristine Smith.

Sunday morning, dozing pups

Late Sunday morning. I had the Monday mutters as soon as I let Gaby out for her oh-hell-thirty restroom jaunt, and they’ve gotten worse since. Seems that all Sunday does is remind me that Monday is just around the corner. Phooey.

It’s not all that chilly outside yet, but it still felt like an Irish oats breakfast morning. So I made enough for 5-6 servings and poured the leftovers in a loaf pan. After they cool, it’s in the fridge with them. During the week, I just have to slice off a serving, add milk etc, and heat up. Stuff gets a little mushy toward the end, but it’s still tasty.

In addition to tomato plant destruction, baking also occurred yesterday. I had, surprise, overripe bananas, but wasn’t in the mood for bread. So I found this recipe for Banana Cookies, and decided to try it. The resulting cookies are good, light, but very cake-like. And hygroscopic–they have softened noticeably since I put them in the cookie jar. If you like a very soft cookie, you may like it. Otherwise, there are recipes out there for more “cookie-like” banana cookies. Problem is, they deal with the softness by reducing the amount of banana, which only solves part of the problem.

Oh well. A little more pecking around, then I need to work. Freedom-the-program (as opposed to the concept) has come in handy as of late. The mere fact of needing to reboot the MacBook is enough to keep me from going online. Granted, I do have an iPad and another laptop, but I leave them alone BECAUSE I WOULD HAVE TO GET UP AND GO TO ANOTHER ROOM TO USE THEM. It’s that simple hit-the-icon-and-go aspect of surfing that’s so deadly, at least for me.

Later….

Mirrored from Kristine Smith.