Hi everyone,
Jessica's husband here. Jessica was admitted to the hospital earlier this week and is currently waiting for surgery. It may get a little quiet around here for a few days. Please bear with us and a sincere thank you for your understanding.
Sincerely,
Antonio (acangiano@gmail.com)
PS: Gwen, if you're reading this, Jess is truly sorry, but she's going to have to delay the giveaway that you'd had planned for the 24th. She will contact you to reschedule it as soon as possible.
May 22, 2010
May 19, 2010
Wonderful Wednesday Recipe – Scalloped Tomatoes
Sometimes the name of this recipe raises a few eyebrows, but if you’re a fan of scalloped potatoes or onions, or like stuffed tomatoes, than there’s a good chance you’ll enjoy the simple, beautiful vegetables flavours in this old fashioned dish.
A classic amongst farmers and those with home gardens alike, this inexpensive casserole recipe can be whipped up with just a few simple ingredients, yet is an absolute treat. Easily made vegetarian/vegan by swapping the butter for vegan margarine, this dish is wonderful for crowds (it multiples like a dream) and has been a hit, in my experience, with dinner guests of all ages.
{This colourful vintage ad from 1960 from Del Monte Stewed Tomatoes almost looks as though it could be for the very scalloped tomato recipe in this post! :) Image via jackie121467’s Flickr stream.}
Let your imagination run wild with this versatile recipe by adding in fresh herbs, different veggies (for example eggplant instead of celery or leeks in place of onions), or even tossing some of your favourite cheese in with the bread crumb topping.
Flavourful, filling (but not heavy), and perfect with an utter myriad of other foods, this delicious recipe bursts with summertime flavours, yet is equally satisfying on the chilliest of winter days.
Scalloped Tomatoes
Ingredients
•1 19oz (540ml) can of stewed tomatoes, chopped into quarters (if desired, they can certainly be left whole)
•3 tbsp white, yellow or red onion, finely chopped
•1/4 cup green (bell) pepper, chopped
•3 tbsp celery, finely chopped
•3 tbsp flour
•4 tsp white sugar
•1 tsp kosher or sea salt
•1/2 tsp freshly cracked black pepper
•2/3 cup soft bread crumbs (easily made from a loaf of day old bakery bread)
•2 tbsp butter (or vegan cooking margarine)
Directions
Preheat your oven to 350°F degrees (175°C/gas mark 4).
In a medium or large mixing bowl combine the stewed tomatoes with all the other vegetables. Mix the flour, sugar, salt and pepper together in a separate bowl and add to the vegetables, stirring well to coat.
Grease a 1 1/2 to 2 quart (6 to 8 cup) baking dish; add the vegetable mixture, spreading it out evenly. Top with the bread crumbs and dot with butter. Bake for 45 minutes or until the top has reached desired degree of lovely golden brown doneness.
Allow to cool for at least ten minutes before serving, then bring to the table and dish up as the fragrant scent of warm bread crumbs and roasted tomatoes wafts invitingly through the air.
Serves 3 to 4 people as a side dish
A classic amongst farmers and those with home gardens alike, this inexpensive casserole recipe can be whipped up with just a few simple ingredients, yet is an absolute treat. Easily made vegetarian/vegan by swapping the butter for vegan margarine, this dish is wonderful for crowds (it multiples like a dream) and has been a hit, in my experience, with dinner guests of all ages.
{This colourful vintage ad from 1960 from Del Monte Stewed Tomatoes almost looks as though it could be for the very scalloped tomato recipe in this post! :) Image via jackie121467’s Flickr stream.}
Let your imagination run wild with this versatile recipe by adding in fresh herbs, different veggies (for example eggplant instead of celery or leeks in place of onions), or even tossing some of your favourite cheese in with the bread crumb topping.
Flavourful, filling (but not heavy), and perfect with an utter myriad of other foods, this delicious recipe bursts with summertime flavours, yet is equally satisfying on the chilliest of winter days.
Ingredients
•1 19oz (540ml) can of stewed tomatoes, chopped into quarters (if desired, they can certainly be left whole)
•3 tbsp white, yellow or red onion, finely chopped
•1/4 cup green (bell) pepper, chopped
•3 tbsp celery, finely chopped
•3 tbsp flour
•4 tsp white sugar
•1 tsp kosher or sea salt
•1/2 tsp freshly cracked black pepper
•2/3 cup soft bread crumbs (easily made from a loaf of day old bakery bread)
•2 tbsp butter (or vegan cooking margarine)
Directions
Preheat your oven to 350°F degrees (175°C/gas mark 4).
In a medium or large mixing bowl combine the stewed tomatoes with all the other vegetables. Mix the flour, sugar, salt and pepper together in a separate bowl and add to the vegetables, stirring well to coat.
Grease a 1 1/2 to 2 quart (6 to 8 cup) baking dish; add the vegetable mixture, spreading it out evenly. Top with the bread crumbs and dot with butter. Bake for 45 minutes or until the top has reached desired degree of lovely golden brown doneness.
Allow to cool for at least ten minutes before serving, then bring to the table and dish up as the fragrant scent of warm bread crumbs and roasted tomatoes wafts invitingly through the air.
Serves 3 to 4 people as a side dish
Bon appétit!
May 18, 2010
Flickr Favourites – May 18, 2010
{Shabner December 52 from sweetbettie_67}
{The perfect Pair by to be, inspired}
{Midori enjoys baking by Girl Least Likely To}
{Bird’s Custard Blancmange UK 1920 from sweet_bettie67}
{Les Girls [A 1957 movie] from hytam2}
{Coral flower on Yellow by tanakawho}
{Vintage Yellow Buttons by texassurlymonkey}
{The Pink Parakeet by stylesmith}
{Yummy Ice Cream Journaling Spots by chelstastic}
{Caffeine Spider by Ariana Jordan}
With the temperatures shooting up faster than a fireworks display in many parts of the world right now, it’s entirely natural to let you mind wander to thoughts of outdoor cooking. While these days both gals and gents partake of barbequing, during the mid-twentieth century, the grill was often the domain of men and men alone. Though women (generally) ruled the kitchen, whipping up summertime foods like potato salad, sweet tea, and ice cream cakes, the fellows were outside ensuring there was plenty of perfectly grilled meat to go around.
While flipping burgers, turning chops and sizzling steaks over the grills, chaps often wore aprons to help keep their duds clean and tidy. Recently I chanced upon a Flickr group devoted solely to the topic of vintage images of men in aprons – both of the well known barbeque variety, as well as of guys wearing aprons in an assortment of situations.
Proving that there’s a niche Flickr group from just about any topic, Men in Aprons (Vintage Only) is a fabulous look back at the yesteryear garments that fellows donned when cooking, cleaning or otherwise busy at work.
{ 1. Personal Use Only - 1954 AD, 2. Welcome to My Eternal & Virtual BBQ!, 3. Jerry, Full of Stuffing, 1952, 4. Vintage Apron Decals}
Bright and jovial, turquoise and crisp lemony yellow pair up throughout this week’s selections of Flickr favourites, though their match really wasn’t intentional – I must simply have been drawn to these two hues lately while browsing the always sublimely inspiring pages of Flickr. It’s easy to see why that was the case though, for these exuberant colours radiate with the warmth and optimism that late May brings, when summer looms so close on the horizon you can wave to it.
I’m certainly looking forward to the coming months, they bring with them birthdays (mine, my husband’s – even our darling cat’s!), Canada Day, and a hugely anticipated visit at the start of June from my parents, amongst millions of other reasons to adore this most toasty of seasons.
What colours are on your mind at the moment, and what sorts of things are you eagerly looking forward to this summer?