I have to report back and say that I have the best view from my new desk 🙂 can you spot the puppy chilling in the background?
Working from home has been great so far and I love the flexibility! I can go to work out at 11am; what?! I also like the fact that I can take a guilt-free break during the day because I can just make up the hours in the evening. I think I’m one of the only people who likes to work in the evening. Especially since R works a lot in the evening, it’s kind of nice to sit side-by-side at the dining table and get stuff done. So far, so good! Having the pups as cuddle buddies during the day is a nice perk too.
On the food front, my obsession with heirloom tomatoes continues, only this time in cherry form! I just can’t deal with how cute they are, but strangely, I don’t love eating them. I don’t like the way they gush when you bite into them, but once they are cooked, you can’t keep me away from them. A few summers ago I found Deb’s post where she roasts them in the oven, and it’s become one of my favorites. You basically cut the tomatoes in half, drizzle them with a bit of olive oil, add some salt and pepper, and forget about them for about an hour and a half. What you get at the end is basically summer in candy form. I also couldn’t help playing with my food a little bit 🙂
I was inspired by this post on Food52 yesterday. They very cryptically mentioned marinating cooked zucchini in red wine vinegar and topping it with basil. I couldn’t find a recipe when I tried to search the interwebs, but I played around with the idea, and what I ended up putting together was delicious! It had a nice slightly pickled but not sharp taste. I served it along with my go-to blend of quinoa and whatever veggies I have on hand. In this case, I had sweet peppers and roasted tomatoes, and I mixed the quinoa with spicy feta and a garlic spread from the farmers market. If you’ve got some herbs and/or nuts to top it off, it’s even better.
3 medium zucchini
1/4 c red wine vinegar
1 T extra virgin olive oil
2 cloves of garlic, chopped finely
-slice the zucchini lengthwise into 1/4 inch slices
-brown the zucchini in a skillet with a little olive oil and salt
-mix together the red wine vinegar, olive oil and garlic
-pour the dressing over the zucchini and let it marinate for an hour
-drain any excess dressing and serve with fresh basil
Roasted Tomatoes inspired by Smitten Kitchen
3 pints of cherry tomatoes (can be scaled up or down very easily)
olive oil, salt, and pepper to taste
-preheat the oven to 200°
-slice the tomatoes and place them on a parchment paper covered cookie sheet
-drizzle with about a tablespoon of olive oil and season with salt and pepper
-allow to roast for 2 hrs
-once cool, the tomatoes can be topped with another splash of olive oil and stored in the fridge