utenzi

Carrie and I had bruschetta for lunch on both Saturday and Sunday. It's very important to start off with fresh high quality ingredients when making bruschetta . In this picture you see some of the tomatoes that we used. We bought the tomatoes at Trader Joe's because they have very good produce. We also purchased the basil, garlic and cheese there as well as the bread we used on Saturday. The batch we made on Saturday didn't have quite enough garlic in the butter and the basil needed to be pushed a little harder too. Fortunately we had plenty of both ingredients on hand and used more on Sunday. Even so, the bruschetta was very tasty on Saturday and we had no problem finishing off the 24 pieces in a very short time. This picture shows the tomatoes after being sliced up. Two teaspoons of fresh basil have been added and the mixture has been coated with a few tablespoons of olive oil. The bowl goes into the fridge to blend the flavors for a half hour or so. While the tomatoes ar...

There's a changing of the guard going on. For a while I was going out with Jules then she decided that she wanted to have a little more space. Or in her words, "You are such an asshole. You are mean and selfish and a pig." Not exactly high praise, but what can I say? Maybe Julie was right. In any case there's another Julie interested in me now. Yes, that's her on the left, munching on some bruschetta that we made as a snack on Sunday while watching a few episodes of Planet Earth on Discovery Channel. We'll just have to see if the first Julie should have warned the second Julie about me. There's another picture of Julie. A perfect way to close out the month of March. In like a lion and out like a lamb? I don't even know what I mean by that, but maybe my subconscious does. It often processes information far better than my conscious mind does. And speaking of March ending, did you see that report on 60 Minutes about the Conficker worm ? Pretty scary stuf...

I'm back to obsessing about food here. There's something about bruschetta, and redheads in general, that's just so damn appealing. Witness that picture on the left. Lee and I had these a few hours ago as a late night snack after watching a movie for a couple hours on the high-def tele. Just some French bread cut on the bias with garlic butter (very heavy on the garlic--I nearly had half a bulb in a stick and a half of butter) and cheese melted under the broiler, then topped with a tomato / olive oil / basil mixture. A light but very tasty repast. Perfect for late at night. And we ate every last bit of it. I do admit I had almost twice as much as Lee. She had 4 of them and I had 7. But that's mainly 'cause I'm bigger and stronger. These were very tasty and I never learned that "share with others" lesson very well. I think I'll make this again later today. I've got another container of grape tomatoes that I can use. I diced them up with that W...