Dept. of Saturday
Saturday, 2 April 2016 07:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kaffy_rDon't Like the Weather? Wait 5.25 Minutes ....
Over the past week, I've noted that Chicago weather has been tremendously unsettled; the old joke that's usually ascribed to whatever location the teller is in - as mentioned above - was bewilderingly accurate. For the last six days, we've had 15 minutes of sun, followed by 15 minutes of extreme thunderstorm, followed by more sun, followed by high winds and scudding clouds, followed by sun, followed by dark grey overcast, followed by, yes, more sun. And it's left me unsettled; I like having weather that's easy to predict. That's just how I roll.
And today was weird enough to get noticed by more than me, at least judging by Twitter; blowing snow, followed by sun, followed by a full-fledged 15-minute snowstorm, followed by blue, blue skies and sun, followed by yet another snowstorm, followed by wind and scudding cloud, followed by sun ... lather, rinse, repeat.
So, rather than focus rather unhealthily on the weather (really,kaffy_r , it's weather), I decided to salvage whatever salvageable tomatoes from amongst the many unsalvageable ones slowly decaying in the vegetable crisper (and was there ever a more misleading name?) bin in the bottom of my refrigerator.
The end result was pretty decent, although I had to augment my tiny bit of sauce with a can of diced tomatoes, so it's not completely from scratch. I was surprised and disappointed that I didn't find a single recipe for making tomato sauce from fresh tomatoes in any of my recipe books. Not even Joy of Cooking, for heaven's sake! All the recipes made use of canned tomatoes. That ought to tell you something about the evolution of Western cooking ... So I just winged it. It's been years since I actually made a basic tomato sauce, as opposed to many of the other sauce-y things I make, but I'm pleased. Dehydrated onions, ground celery (as opposed to celery salt), salt, garlic, pepper, Italian seasoning and fresh-ground fennel, they all go together so well.
What's that you say? That I was supposed to be writing today?
Ahem.
Well, actually, I did do some editing of existing words and paragraphs. Does that count? And I think I managed to move our heroes further along their way.
Yeah, I got nuthin. Maybe better tomorrow?
Over the past week, I've noted that Chicago weather has been tremendously unsettled; the old joke that's usually ascribed to whatever location the teller is in - as mentioned above - was bewilderingly accurate. For the last six days, we've had 15 minutes of sun, followed by 15 minutes of extreme thunderstorm, followed by more sun, followed by high winds and scudding clouds, followed by sun, followed by dark grey overcast, followed by, yes, more sun. And it's left me unsettled; I like having weather that's easy to predict. That's just how I roll.
And today was weird enough to get noticed by more than me, at least judging by Twitter; blowing snow, followed by sun, followed by a full-fledged 15-minute snowstorm, followed by blue, blue skies and sun, followed by yet another snowstorm, followed by wind and scudding cloud, followed by sun ... lather, rinse, repeat.
So, rather than focus rather unhealthily on the weather (really,
kaffy_r , it's weather), I decided to salvage whatever salvageable tomatoes from amongst the many unsalvageable ones slowly decaying in the vegetable crisper (and was there ever a more misleading name?) bin in the bottom of my refrigerator. The end result was pretty decent, although I had to augment my tiny bit of sauce with a can of diced tomatoes, so it's not completely from scratch. I was surprised and disappointed that I didn't find a single recipe for making tomato sauce from fresh tomatoes in any of my recipe books. Not even Joy of Cooking, for heaven's sake! All the recipes made use of canned tomatoes. That ought to tell you something about the evolution of Western cooking ... So I just winged it. It's been years since I actually made a basic tomato sauce, as opposed to many of the other sauce-y things I make, but I'm pleased. Dehydrated onions, ground celery (as opposed to celery salt), salt, garlic, pepper, Italian seasoning and fresh-ground fennel, they all go together so well.
What's that you say? That I was supposed to be writing today?
Ahem.
Well, actually, I did do some editing of existing words and paragraphs. Does that count? And I think I managed to move our heroes further along their way.
Yeah, I got nuthin. Maybe better tomorrow?
