Yesterday, I prepared the first batch (oh, a half dozen or so) tomatoes for making sauce. They’re in the freezer, waiting for the day all the tomatoes have been harvested and cool enough to have the stove going for hours to cook the sauce.
Now, I’m looking for recipes for pizza sauce that will freeze well.
We did a very small vegetable garden this year, putting the plants in the front bed along with the flowers. We just picked our first batch of produce. 
What you see here are green bell peppers, some sweet Hungarian peppers, a couple jalapenos (hiding in there somewhere), along with a bunch of basil.
We planted nine tomato plants – six good for sauces and three for slicing tomatoes. The tomatoes in the bowl are sauce tomatoes. I’m going to blanch them quickly so I can remove the skins, then get rid of the seeds and much of the liquid, then throw them into the freezer. Once they’re all ripe (and the weather is cooler) I’m going to make a huge batch of tomato sauce and can it. Most of it will be for pasta, though part of it will be seasoned for pizza sauce and stored separately. I’m not sure if I’ll can the pizza sauce or put it in the freezer in the Bell freezer containers.
I tried one of McD’s frappés this morning – the mocha one to be specific. It tasted more like a chocolate milkshake that someone put a couple drops of coffee into than anything mocha. I don’t think I’ll be getting it again.
After a long absence, I’m back posting again. It’s not that I stopped cooking – far from it – but I just got out of the habit of blogging about it. Today’s recipe has inspired me to do so. Ari thinks it’s the best cobbler she’s ever eaten, and this the name.
I made this for breakfast this morning, and served it along with spiffy scrambled eggs (scrambled eggs that I add stuff to, such as shredded cheese; today’s add-in was real bacon bits). It takes less than an hour to make, from the time I turned the oven on to when it graced my table.
Just because I work from home doesn’t mean I want to spend a lot of time in the kitchen. Being a diabetic makes it more of a challenge, but I think I’ve found a tasty, diabetic friendly dish for the whole family with this one. Ground turkey (or really lean ground beef), leftover whole wheat pasta and veggies make a great meal, one that the kids have asked the recipe to be put in their cookbooks!
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