Wow, does this place need to open the windows, and get a breath of fresh air. Lucky for us, I have just the thing-- a fantastic way of preserving your Summer tomato harvest...

This week, I came across this wonderful recipe for preserved roasted tomatoes. As I already have 15 quarts of tomatoes put up, and had a mountain more on the counter (perhaps 25 pounds, or more), and the plants are still loaded with ripening Romas, I thought that I'd give it a try. Yesterday, we had an administrative day off due to a big change of leadership ceremony well-done, and so, I decided to give it a try. Let me tell you-- the results are spectacular, and my house smelled wonderful all day!

via Grist

Roasted Heirloom Tomatoes

Makes about 3 pint jars

10 pounds heirloom tomatoes
1 head of garlic, cloves separated but not peeled
A couple of shallots, halved, but not peeled, optional
A handful of thyme sprigs
1 cup extra virgin olive oil
2-3 teaspoons kosher or sea salt
Your favorite fresh herbs for tomatoes—basil, marjoram, or oregano
A few dried red chili peppers, optional

Line 2 sheet pans with parchment paper or foil. Preheat your oven to 250 degrees F.

So I'm hosting a garden party on Sat, going shopping for it tomorrow. Got a favorite, showy hors d'oeuvre you're famous for? The theme here is "garden," so only true finger food will be served- this isn't a sit down sort of thing. The weather here is hot and muggy, and I'll be including some foods I've grown myself in the mix. Here's some flower porn to entice you to share:   Read more…

Haven't put up a new recipe in awhile. Thought it was time -- just as, with summer right around the corner, it's time to use up things so they don't go to waste and there's room to store against next winter.

For the last 7 days, the 2nd-3rd most e-mailed story in the NYTimes has been about macaroni and cheese. Not only macaroni and cheese, but cats, as well. Do you need any further evidence that our nation's people are paralyzed by the deepest clinical depression since 1932? I cried at Brokeback Mountain, I freaked over Terry Gilliam's dispatch of an adorable kitten in The Brothers Grimm, yet I sit here hardly lifting a finger as my country goes down the tubes and we skate ever closer to genuine facism. I am Exhibit 1 for the case for public depression.

So as long as we're going to be depressed, let's wallow in it. Below is the recipe I got for mac and cheese from a former co-worker. It is better than the NYTimes recipes for mac and cheese. It is better than any mac and cheese I've ever had, and may well be a tantric meditation leading to one's final entry into heaven when eaten.

(BTW, the "Out of Iraq" event went rather well, and we hope to do more and similar events in the future. Thanks to those who came or spread the word. Stay tuned.)

• 2 blocks each of Kraft sharp, extra sharp, and mild cheddars, shredded
• Big box of Velveeta
• 4 eggs
• 3 cans evaporated milk and a little whole milk
• 3 1/2 one-pound boxes of elbow macaroni
• Salt to taste
• Breadcrumbs if desired

In saucepan combine canned milk with Velveeta. Stir till melted, add salt.

Cook macaroni.
In large pot or dish, combine macaroni, shredded cheese, and cheese sauce.

Add eggs.

Put in casserole, top with shredded cheese and breadcrumbs.

Bake at 350 degrees about 1 1/2 hours.

This should feed 40. If you have any left over, give me a call.