Saturday, June 24, 2006

Fresh tomato sauce update, and baby lettuce report

The uncooked pasta sauce turned out delicious, but next time I'll add the salt just before serving - it makes the tomatoes expel juice, which makes things watery. The 10-15 minutes water-boiling and pasta-cooking time is enough time to let your fresh sauce sit so the flavors combine...then toss it with hot pasta just before serving.

In salad news, farm-fresh organic baby lettuce is not just ADORABLE, but it really does taste better than regular old store-bought bag salad mix. I have a real love-hate relationship with salad, but I do eat it every day, so lettuce leaves with legitimate flavor beyond just salad dressing is a treat. And the baby lettuce was fresh and didn't get all slimy in the refrigerator overnight. (The best thing in the world to add to salad? Trader Joe's Sweet and Spicy Pecans. They are totally delicious...and they add protein to make the thing more of a meal.)

Also, here's a near-pornographic shot of the other tomato before I sliced into it with my laughably dull chef's knife, and ate it plain with salt and pepper. (The whole deliciousness of fresh, ripe tomatoes thing is a cliche for a reason, people.)

Basil plant status: still alive.

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