“rest, nature, books, music, love for one’s neighbor
— such is my idea of happiness.”
Our weekend was a whirl of work and commitments, a 24-hour flu and visits with dear friends, but today was a delicious blend of rest and creativity.
We gave ourselves the entire morning – a long time when you wake at 4:30 a.m. – to do whatever we wished. No jobs, no chores, no demands, just simple pleasures and quiet moments.
Bear made us cuppas and then we disappeared to our corners. I hunkered down in my office, curled up on the couch with a blanket, gorgeous magazines, a new book from my friend Sue, and a scented candle flickering cheerily on my desk.
I can’t remember the last time I spent an entire morning reading. It was like reuniting with a beloved friend. I lingered over gorgeous images, closed my eyes and mulled over thought-provoking words, smiled to myself at the sheer luxury of these hours of alone time to restore my mind, spirit, body, and creativity.
When the afternoon finally rolled around, I was peaceful and excited, ready to tackle my chores.
I headed out to my gardens, luxuriating in hot sunshine on my skin after days of dark skies. I gathered tomatoes and asparagus, checked on my late crop of green bell peppers and chillies, chatted with the dogs then headed back to the house.
The afternoon was spent working my way through boxes of tomatoes and capsicum, bags of chillies, bowls of pears and grapes. My dehydrators are humming again, filled with fruit and veg that will be dried by morning. A big pot of roasted tomato garlic sauce is cooling on the counter, almost ready to be packaged and put in the freezer. Chillies were turned into a luscious and spicy Tomato Chilli Jam. Now I can rest easy knowing all the fresh produce has been taken care of.
With all those gorgeous roast veggies, dinner was a no-brainer: pasta tossed with roughly chopped tomatoes, silky nuggets of roasted garlic, and freshly grated Parmesan-Romano. Simple but scrumptious.
Now it’s time to bid goodnight to the world, and crawl in bed for a bit more reading before sleep.
What is the best book you’ve read this year? xo
Slow-roasted Garlic Tomato Sauce
freshly ground pepper
fresh herbs (thyme, rosemary, basil, oregano, etc)
heads of garlic
1. Preheat oven to 450 F (250 C)
2. Line baking sheets with baking paper.
3. Quarter tomatoes and spread in one layer, skin side down, on baking sheet. Scatter with fresh herbs. Drizzle with olive oil and add sea salt and ground pepper.
4. Roast for 90 minutes in center of oven. If tomatoes are in large chunks, you may need to roast an additional 30 minutes.
5. 20 minutes before tomatoes are done, place tray of garlic heads in the oven.
6. Remove from oven and let tomatoes cool 5-10 minutes.
7. While tomatoes are cooling, use rolling pin to crush roasted garlic and press out the soft, cooked cloves. Pick out any extra bits of paper.
8. In large blender or food processor, puree tomatoes and garlic in batches. Pouring into a large pot when each batch is done.
9. Whisk sauce together and let sit 30 minutes for flavors to meld and sauce to cool.
10. Pour into freezer containers and freeze until ready to use.