I cannot believe I’d ever say that, but the tomato bounty has only just begun and they are ripening on the plants faster than we can safely consume them (GZ already had a tummyache this evening from too many sweet yellow plums at playgroup today).
Still, in the grand scheme of things, this is one thing I’m happy to have to “complain” about.
I guess I can always make tomato sauce, even out of the cherry tomatoes. Easy enough to purée them, even with the skins still on.
Naomi has suggested we make more herb bread for tomorrow. I have the sourdough out already and everything; talk about organized!
The sourdough bread on Shabbos was a bit disappointing, to be honest. Not sure exactly what was wrong / missing. I’m going to try kicking it up with a bit more salt, and sticking more closely to my usual commercial-yeast recipe, only subbing the sourdough for the yeast and some of the liquid.
Oh – just remembered, the French bread didn’t have any oil. I love oil in bread… maybe that, plus a bit of salt, is the missing link. I use nice olive oil when I make herb bread; I’ll report back and let you know how that went.