Oh, the booty of the earth!
Big booty #1:
squash on the vine
Big booty #2:
squash and sugar snap peas in my hand
Big booty, big booty, big booty! Oh yeah, big booty!
(PS. We have over a billion grape and roma tomatoes growing. OK, not a billion. But we do have 40 tomato plants in the ground. A (conservative) tomato-per-plant estimate is 10. I'm going to stock up on lycopene this summer.)
Oooh for when you have tomatoes - I have a recipe for YOU! I just made this yesterday and it was *yum* ... but not very slenderizing. Hee hee. I share:
ReplyDeleteBLT Pasta Salad
Ingredients
2 ounces corkscrew-shaped pasta
1/2 cup milk
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
1/4 cup sour cream
4 tablespoons chopped chives or scallion greens
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Directions
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
I didn't have chives or scallion greens but it was still yuuuummmmmmy! Good warm or cold. :)
ooooh . . . aaaaaah . . .
ReplyDelete