Only because I don’t have kids in school can I say
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this is my favorite part of the summer
I love that the days are warm and at night, we’re able to sleep with the windows open. Sweet corn that needs nothing on it, and tomatoes, good heavens are there tomatoes. At the farmer’s market, on the branches of plants in gardens along my walk, and stacked neatly in little piles outside our front door
I love these ripe summer tomatoes too because they remind me of my brother. Whenever he and his sweet wife visit in the summertime, it’s one of the few things on his eating wish-list
As kids return to school, although our town more than doubles in size, the crowds at some of our get-aways have tapered off
Always one to thrive on getting things done and the art of efficiency, I’m thankful for my husband. A man who lives so well in the present, and can sense when we need a break.
This week I heeded his advice, and we spent a few days in one of our favorite old-timey hotels, caught a movie, did some window shopping, and enjoyed being together. A reprieve from everyday life
Admittedly, it was a bit hard for both of us to leave home this time.
We find ourselves in the season of navigating the joys and worries that come with loving an older dog. One we’ve noticed is slowing down, is more stiff and sore, and has begun waking up terribly confused and out of sorts
in the middle of the night
As with every new chapter in life, we’ll find our way, together
Roasted garlic has to be one of my all-time favorite things. Roasting it whole in foil pouches, along with fresh herbs tames its bite, mellows and sweetens its flavor, transforming it into a butter-like puree
Certainly, it’s wonderful stirred into mashed potatoes, spread onto pizza, or whisked into a salad dressing. Though there’s nothing quite like squeezing the sweet, soft cloves over a warm piece of toasted bread
When you stop and think about it, toast really is a beautiful thing. It’s simple, affordable, and the perfect vehicle for almost any kind of flavor. It can be served at every type of meal, from an indulgent breakfast to an afternoon snack, party appetizer, or even a light dinner.
First, there’s the bread itself. I have my favorite recipe, although every now and again, I like to make something different. It’s also fun to bring home a loaf of sourdough, cinnamon raisin, or multi-grain from a local bakery.
Then there are toppings
If it’s breakfast, we tend toward sweet. For my husband, eating his with butter is a given, along with something chocolaty and spreadable. Me? Some nut butter and a swipe of cold jam.
For other times of the day, it can get much more complicated, and any semblance of rules don’t apply. A few of my go-to’s? Smashed avocado or Ricotta topped with sautéed mushrooms and kale, or labneh topped with toasted nuts and a drizzle of honey, or
roasted garlic with hemp seeds and heirloom tomatoes
A combination that seems, and really is, so simple. Roasted garlic rubbed on warm toast with a raw heirloom tomato on top, sprinkled with flaky sea salt and freshly ground black pepper. Hemp seeds for an added a bit of protein.
A wonderfully delicious way to celebrate the brilliance and simplicity of summer.
~ Adapted from Sassy-Kitchen
Heirloom Tomato and Roasted Garlic Toasts
- thick slices of bread, toasted (gluten-free if you’re avoiding gluten)
- roasted garlic, to taste
- heirloom tomatoes, sliced
- a sprinkling of hemp seeds
- flaky sea salt, to taste
- freshly ground black pepper
- olive oil, for drizzling
- After the bread has been toasted and is still warm, rub roasted garlic over each slice.
- Drizzle with a bit of olive oil. Sprinkle with hemp seeds
- Layer the tomatoes over each slice
- Sprinkle with flaky sea salt and a few turns of freshly ground black pepper
- garlic heads
- olive oil
- herbs (I like to use thyme)
- salt + pepper
- Preheat the oven to 400ºF.
- Cut off the top of the head of garlic, so a few cloves are showing. Place the garlic on a sheet of aluminum foil (large enough to wrap around the garlic in a little pouch).
- Tuck the herbs around. Drizzle with a touch of olive oil. Sprinkle with a pinch of salt and pepper. Form a pouch around the garlic and herbs
- Pour 1-2 T. of water around the head of garlic (this will provide a bit of steam during the cooking process)
- Place on a cooking sheet and roast for an hour.
- Remove pouches from oven and let cool