Bruschetta: from One Year Ago couple fresh tomatoes, diced garlic clove, finely chopped handful fresh basil, chopped dash or two of dried oregano splash of equal parts olive oil and balsamic vinegar spalsh of lemon juice salt and pepper to taste I didn't give exact measurements because it doesn't really matter. The most important part are the tomatoes, so have the most of them. For one big tomato and one small tomato (Roma-sized) I used one big garlic clove--you can always adjust for taste later and add more. I shook about 1/2 a teaspoon of dried oregano onto my tomatoes, one good glug each of olive oil and vinegar and a bit more heavily on the lemon juice. I serve it with toasted French loaves painted with olive oil and sprinkled with salt and pepper.
Monday, September 21, 2009
Saying Goodbye to Summer
Summer can be over now that I've made bruschetta. I'm ready to move on to fall, which means I will be going to pick apples in Nebraska City this weekend and I will be wearing a 10-year-old hoodie while I do it. Ooo, and maybe some boots too--my mom would HATE that outfit (even better). Fall does have good parts to it, even if those parts don't include tomatoes or late sunsets. My hayfever has started, the leaves are beginning to change, and every good night of sleep is a victory (I almost made it last night except for a noise and a very strange dream that involved me and my dad smuggling ourselves out of Australia). Goodbye fresh tomatoes from my mother's garden, and hello blazers, squash, hayfever, apples and bonfires.