Sunday, August 5, 2007

Provencal Tomatoes

Life has been more hectic than usual around here this summer.

We made the simplifying move of closing the food shop in May. But at the same time, we bought a rental property and Barb opened her new shop. Add in blogging for each venture (and trying really hard to make them good) and you have two very busy people.

On bake nights, dinner is eaten on the run. A few dinner parties, the occasional veg night in front a of movie. It felt like we hadn't sat down to a proper dinner, just the two of us, in a very long time, indeed.

Alan brought a couple of steaks home from the market yesterday. We had fresh peas and beans. One last ear of corn from Wednesday's haul.

And Provencal Tomatoes:

For each person, hollow out a nice, ripe tomato. Mix together fresh bread crumbs (buzz up a couple of slices of bread in a food processor) a couple of cloves of garlic, minced. Add in chopped basil and chives. And salt and pepper to taste.

Carefully spoon this mixture into the tomato shells. Drizzle with olive oil and bake at 350 degrees for about a half hour.

Hearty, simple fare, out on the deck with adequate amounts of red wine, candle-light and conversation.

Connection re-established, we're ready to face another round.

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