Good morning, dear ones! How was your weekend? Are you feeling rested and ready for a new week?
My weekend was just what I needed. It started with a delicious sleep-in Saturday morning, followed by cranberry orange scones and coffee with Mums, and a long walk in the country. There were so many beautiful things to see: storm clouds billowing over the mountains, leaves drifting on a lake smooth as glass, and these lovely berries. I’m delighted by the bright orange against those red leaves! 🙂
I was able to go to Seattle to meet up with a fabulous little group of food bloggers (Val, Sandy, Janelle, Sarah, and Don) for a great visit and delicious dinner at Poppy. I’ve never had a meal quite like it! They serve thalis-style, which is like a tasting menu all on one platter. You choose a list of 7 items or 10, and each item is only large enough to provide 2-3 bites, that’s it. I loved it!! I always wished that I could find a restaurant like this that would let me have a taste of everything instead of making me stick to one entree. 🙂 My favorite tastes were the Blue Cheese, Cherry and Sage Tart, exquisitely savory Pork Belly, and either the Nutter Butter bars or Salted Caramel Truffle for dessert.
While the food was great, it was the company that made the night beautiful for me. I loved our good visits and drove home that night smiling and feeling inspired and enriched.
I also cooked like a mad woman this weekend. 🙂 My fridge is now full of all sorts of yummy things, but I think my favorites are the slow-roasted garlicky tomatoes. Oh. My. The flavor of these beauties is like a soft, warm sun-dried tomato, absolutely packed with flavor. I confess I eat them like candy, popping them in my mouth right off the baking sheet.
They can be used in so many ways, but they’re so rich I like to keep my combinations simple. I add them to whole grain pasta and don’t even need sauce, or tuck them into a sandwich, layer in a tart, or toss into a salad.
What is your favorite taste from this weekend?
This is my contribution to Chaya’s Meatless Mondays.
8-10 Roma tomatoes, washed, hulled and halved
1/2 to 1 bulb garlic, peeled and minced
ground black pepper
- Preheat oven to 325 degrees F.
- Place tomatoes in medium size bowl and add olive oil, salt and pepper. Toss gently to coat.
- Arrange on baking sheet lined with parchment paper.
- Sprinkle with minced garlic and drizzle with a bit more olive oil.
- Roast 2-2 1/2 hours until tomatoes are half their size and garlic is nicely browned.
- Serve warm.