Good evening all,
Sally. Looking forward to hearing from you and about some of the tasty things you make.
Well, I had a nice day. Heard from friends, got the house cleaned, and the husband surprised me....he came home relatively on time today! He was only 1/2 hour late getting home and today is his 'Friday' so we have tonight and the next 2 days together.
Karen....beautiful sunset.
Perfect timing as I had just started dinner for myself. Did an oldy but a goody of mine I made when I was first learning how to cook. It is just my version of a quick and basic pomodoro sauce with minimal ingredients. It is super fast, comes together in a flash, and works over any pasta. I love it for busy nights or solo meals and it is perfect for unexpected company. It freezes well and you can easily double the recipe also. Sauce turned out exceptional. I finished it with lots of fresh basil and broke out the very good Parmesan cheese to top it off. Salad on the side and Apothic Red were all that was needed to round out a great meal.
All those fish dishes sound so good. I can go for a fish dinner or even a really good fish sandwich. That would make a nice change of pace. Somebody made a basil-lime or was it a cilantro-cream sauce for their fish?
If so could you give me the recipe. Feel really bad I can't remember who made that but it sounds good and I meant to ask earlier. Sorry.
Wow...everyone is talking about planting and getting into the fall-winter season. Here it was 97 today! It will be 94 tomorrow. I have a few plants that need watered again. We have been 20-24 degrees above the average the whole last week. From tomorrow on though the temps are going to drop and be in the 60s and low 70s where they should be and look to be staying there. Hoping we will get some rain.
As for the election....well don't want to got there. Let's just say I hope it winds up soon and things stay peaceful and the drama comes to a quick end.
Husband and I are keeping an eye on the news when we aren't doing something else.
AG'S QUICK POMODORO SAUCE
* I cook according to what I have on hand and to taste when it is my own recipe. I will list the amounts I 'guesstimate' that I use. You use what you like...little more or a little less is not a big deal.*
INGREDIENTS:
4 - 6 Tbsp. EVOO
4 - 6 cloves garlic; finely minced
1/2 onion or 1 small onion; very finely minced (optional)
1 can (28 oz.) good quality tomatoes in juice (diced, petite diced or whole that you cut up is fine)
1 can (14.5 oz.) good quality tomatoes in juice (diced, petite diced or whole that you cut up is fine)
1 can (14.5 oz.) good quality tomato sauce
pinch or two each: salt, sugar (about 1 teaspoon; more to taste)
few shakes of black or cayenne pepper (about 1/4 -1/2 teaspoon or more to taste)
any herb you like or may have on hand fresh or dried to your taste: parsley, basil, oregano, etc.
*few tablespoons of paste if needed (This is not a 'thick' sauce. More thin with chunks of tomato in it.
INSTRUCTIONS:
1.) In a large skillet with a lid, add the EVOO and let heat on medium. To that add the diced onion and saute it in the olive oil. When clear toss in the garlic and saute about 1 minute until fragrant and taking on a little color.
2.) Add the cans of diced tomatoes and tomato sauce. Stir well to heat through and mix flavors.
3.) Season with salt and sugar (cuts acidity/sourness of canned tomatoes). Add a few shakes of pepper and herbs. (I usually go for basil and parsley in this.)
4.) Put lid on, lower heat to simmer and let cook while pasta boils. Taste and adjust seasonings accordingly. Cook 10 more minutes. Top with Parmesan and fresh parsley or basil. Enjoy.
