Andrew showed us his violin from Ukraine. Daniella remarked that, of everything she saw in Ukraine, she enjoyed Lviv and the villages most.
Montana’s was busy and Diana’s Chorizo Poutine arrived cold but my Antojitos were nice. I couldn’t resist ordering something Mexican sounding because I just couldn’t wait for the real thing in Laredo. J
Andrew is talking all the time now, but, once the food arrived, was totally absorbed by his fries and gravy so the adults were able to enjoy a lively conversation.
Daniela will be very busy this summer with different groups of overseas visitors who all plan to stay with her and Serg for a couple of weeks. I asked how she does her meal planning and she told me has collected a bunch of recipes that don’t require a lot of time. Also, she likes to serve one main dish with one side.
On the road once more, we were excited to see a couple of coyotes and lots of antelope between Medicine Hat and Swift Current.
Here’s a simple but delicious side dish to add to your collection, Daniela J
1 ripe tomato for each person
4 garlic cloves per tomato (or cut 2 large cloves in half)
1 tsp olive oil per tomato
Salt & pepper
1. Choose a pyrex dish that is JUST big enough to hold all the tomatoes you are cooking.
2. Peel the garlic cloves.
3. Cut into a tomato just half way down. Then cut across the same way so that it looks quartered.
4. Stuff a garlic clove (or a half clove) into each quarter.
5. Salt and pepper the tomato.
6. Push 3 or 4 thyme sprigs into one of the cuts.
7. Set tomato in baking dish. Trickle 1 tsp oil into the cuts.
8. Repeat with the other tomatoes.
9. Put balsamic vinegar beside your plate on the table so you won’t forget to add it to the tomatoes when they come out of the oven.
The tomatoes can wait now while you prepare other stuff.
· One hour and 40 minutes before serving, heat oven to 350 degrees.
· Cook tomatoes for 1 hour and 30 minutes. (You could also cook them the same amount of time at 400 degrees if you need to cook something else at that temperature.)
· Set on the table and drizzle each tomato with balsamic vinegar.
Thank you HELLO MAGAZINE! (Aug. 25, 2014)
I served these wonderful tomatoes with Harry Potter Stew and Dumplings J.