Posted on September 21, 2014
Posted on August 18, 2014
Yes I am on vacation, but I am a slave to routine and part of my routine is writing. The other is reading, then there’s coffee, and a few other daily essentials. Writing is my daily catharsis, my daily exercise.
I really enjoyed reading a post Sofia (Papaya Pieces) wrote on “taking stock,” a fun and revealing personal word inventory. It reminded me of one of my favorite easy reads, Vanity Fair Magazine’s Proust Questionnaire (here’s Pele). Here’s a link to her post if you want to see the questions and make your own. I’d love to read yours! Here’s mine: Read More
Posted on July 16, 2014
Posted on July 14, 2014
I’ve created 5 wonderful recipes using strawberries for my friends over at Foodlander that are perfect for summer parties, simple lunches, and sweet endings. Head over and check them out! What is your favorite way to use strawberries?
Posted on July 13, 2014
Ah, tomatoes. Fresh, ripe, summer tomatoes. It may be hard to top a freshly picked, home grown tomato sprinkled with salt and eaten out of hand like an apple. Or a classic BLT with mayonnaise. Or a Caprese Salad. When you have fresh tomatoes, it’s best to not mess with them too much. The Tomato Tarte Tatin is a nice way to use fresh tomatoes that concentrates their flavor and adds to their natural sweetness with the use of balsamic vinegar and sugar. The tomatoes are thus rendered sticky and almost candy-like, on top of a puff pastry tart. The result is like a pizza without the cheese, and with a mouthful of bursting tomatoes and juice. It’s a messy dish, but is absolutely delicious, as well as beautiful. Give it a try!
For Mr. Fitz we turned the tarte into a BLT, adding the necessary porcine element.
Tomato Tarte Tatin
Preheat the oven to 400°F