People are so crazy.
I’m mostly not crazy, but I sometimes feel crazy.
Like right about now when there is SO MUCH STUFF coming out of the vegetable garden.
I’ve already canned about 10 pounds of green beans. There is about 25 pounds of tomatoes in the freezer waiting to be made into salsa and marinara. I’ve got to figure out how to cornichon the cornichons.
Last night I made about 10 pints of Broccoli Cheddar Soup to tame the broccoli that was invading the counters (It was Soooo good. Recipe soon.)
And I also made this Pappa al Pomodoro. Even with all of those tomatoes in the freezer, my kitchen is overrun with more of the guys waiting to be used up.
This Tomato, Basil (oh yeah, I have enough basil to supply an Italian restaurant for a year) and Bread Soup is different than your typical summertime soup. It is simple and bursting with flavor. It was so good that I had it for breakfast today, too.
1 small onion, finely chopped
3 garlic cloves, sliced
4 tablespoons olive oil
1 very thick slice of rustic Italian bread
Basil, small bunch, torn
Parmesan, shaved or grated, to serve
1. Peel the tomatoes, if you like, then chop.
2. Heat olive oil in saucepan and cook onion and garlic until softened but not colored.
3. Add tomatoes and water to pan. Season with salt and pepper and gently simmer for 30 minutes.
4. Tear up the bread and basil, stir in and serve scattered with Parmesan.
Recipe from Olive Magazine
This song came on while I was running today.
I haven’t listened to Robin Adams in awhile. I’d forgotten how much I love his gorgeous voice and mesmerizing lyrics.
You can read a post I wrote about his music here.
‘Sun Behind The Storm’ is new this year. More really great stuff.
Check out Robin Adams on Facebook and Bandcamp, where you can buy his music.