It's hot today. I say that calls for gazpacho, which means a trip to the store before it gets truly hot out. I'm lucky enough to live about a mile from a really great produce/specialized import food stand, so once I slept in a bit and got some cool chai (which I also got at the Milk Pail) in me, I set out to get my groceries. By 11:00 it was already over 80 degrees, so by the time I lugged everything home, I was dripping in sweat.
Hot weather is my favorite weather. This kind of morning is my favorite kind of morning. A little walk and some writing, looking forward to a nice no-cook dinner in the evening. Maybe some time in the pool in the afternoon.
Hot weather is my favorite weather. This kind of morning is my favorite kind of morning. A little walk and some writing, looking forward to a nice no-cook dinner in the evening. Maybe some time in the pool in the afternoon.
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| The fruits of my labor. The tomatoes are all yellow and at the bottom of the bag. |
I used Alton Brown's recipe, but subbed red wine vinegar instead of balsamic and added fresh oregano and chives. My tomatoes are all yellow, so I didn't add any tomato juice. When I've mixed tomato colors in the past, it looks horrid. Despite the modifications, I like the recipe a lot. The method of straining all of the cores and seeds for juice adds some nice thickening pectin.
