Here I am, back to Blogging 101 at WordPress Blogging University. I’m following up on an earlier assignment: to re-write my “About” page. I had a lot of fun doing that and now I have to create a blog post based on the new “About” page.
Hmmm. What makes me me?
I wasn’t kidding when I said I was an older kinda’ lady. Your perspectives change with age. I think that’s why they say, “Life begins at 50.” I really didn’t feel that way, but I did become a lot less tolerant of asinine behavior in those young whippersnappers. I just don’t put up with bullshit anymore. I’m tired of it. I talk back (politely) if and when I need to. Why put up with that kind of stuff? Life’s too short.
I got my cooking and gardening ways from my mom and dad (no, really?). My father was the cook in the house and he didn’t let us near the kitchen. As a result, I never learned to cook until I left home. Once I did, though, I went all the way with it. My sister, too. I’m more into the Mediterranean diet type of foods and she’s a connoisseur of all things Eastern European. I sometimes worry that she’ll end up with a heart attack from the number those foods have got to be doing on her arteries.
I go for the simple stuff and let the ingredients talk for me. In fact, the hubby and I just signed up for a local farm-share. Once a week, fresh from the farm. Starting June 10. Be on the lookout for photos!
Both my parents liked to garden. My mother was forever trimming weeds sprucing up the yard. I remember following her around as she planted geraniums and scattered grass seed on the front and back lawns. Once it started to pour just after we’d finished the putting out the grass seed. I could see seeds starting to run in little rivulets down to the curb. I tried to stop them, standing out there in the rain and getting soaked myself. I made little dams of my arms. I was so furious. We’d just done all that work! It must have been pretty strange for anyone else to see.
I picked up a honkin’ big parcel of plum tomatoes (seconds, so they were cheap!) at our local farm stand a few days ago and have been gradually transforming them into a variety of different sauces. I made marinara sauce a few days ago, one of my favorite recipes that, oddly, calls for no basil but plenty of garlic and oregano and about a cup of chopped mushrooms. The resulting sauce is light and extremely flavorful. It stands best on its own, over pasta with a main meat course served separately.
I found the recipe years ago somewhere out on the internet. I think it may have been posted on a usenet site, back in the days of 2400 baud modems. I had a Mac Plus back then and felt so very up to date with it!
The old modem and computer are long gone, but I’ve been making this pasta sauce ever since. Give it a try and see what you think.
Use fresh tomatoes, in season, for this recipe
2 tbs olive oil
1 large onion, chopped
6 large cloves garlic, chopped
8 medium, very ripe, tomatoes (peel and seed if desired. I usually don’t bother)
1 cup sliced mushrooms
2 tsp dried oregano
2/3 cup tomato paste
1/4 tsp black pepper, or to taste
1 tsp salt, or to taste
Heat oil in large frying pan or stock pot. Saute onion and garlic. Stir frequently and let cook until the onions are translucent. Add the remaining ingredients. Simmer at low heat for at least one hour, stirring occasionally to prevent burning. The sauce will improve with additional cooking.
My goodness, it’s actually cool outside. I haven’t felt human in longer than I can remember, unless I’m holed up in my air-conditioned office or conked out in my air-conditioned bedroom. I don’t mind the a/c mind you, but I was starting to go stir crazy.
This weather has actually made me physically sick this year (we won’t go into details – believe me, you don’t want to know). Everyone’s been affected, not just here but in Buffalo as well. That’s unusual, since Buffalo is right on the shores of Lake Erie and is normally much cooler both in summer as well as in winter. Not this year, though.
I spent yesterday reading, stopping only to do a load of laundry and whip up a batch of soup for dinner. My Indian food passion got the better of me and I got out the dahls (various types of lentils), asafoetida, cumin, corriander (seed and fresh chopped), turmeric and dried chilis and got to work. Not a lot of work for a very tasty meal served over white rice (alas, not basmati!). Got a batch of it left. I hope the weather holds, since it’ll be pretty hard to enjoy a hot meal otherwise.