Bread & tomatoes, illness on the side

Sick + Writer’s block + Entertaining + Tiring week at work (last week) = not much blogging around this place.

While I have a relatively high pain tolerance, I don’t do sick well.  This has been the kind of mildly sick where I’m still able to function, albeit at a slightly reduced level.

Saturday night I passed out on the couch at some early hour, abandoning Matthew to start the bread making on his own.  This resulted in a new note on our whole wheat bread recipe: “Do not start at 9 o’clock at night.”  Even though he was only getting the dough together so it could have a long first rise on our cool back porch overnight, he didn’t make it to bed until after midnight.  (I moved from the couch to the bed sometime before then, pausing only to brush my teeth, no energy for flossing or neti-ing.)

Sadly, the bread did not turn out as well as it has in the past.  Still good, just not the “We should open a bakery and sell this for $5 a loaf” quality that we were expecting.  The bread served as the base for some very-late-season Caprese Salad Sandwiches last night.

We’re slowly working our way through the last of the garden tomatoes.  We (and by we, I pretty much mean Matthew’s mom) harvested a boatload of tomatoes a few weeks back and they’ve been slowly ripening (as well as slowly rotting, in a few unfortunate cases) in boxes in our living room ever since.

A few of the things that we’ve done with the tomatoes:

  • Roasted tomatoes
  • Tomato sauce (we need to make more)
  • Tomato tart (the crust has some serious butter)
  • Pizzas
  • And, of course, the Caprese Salad Sandwiches

My usual recourse for ripening tomatoes (and other unripe fruit) is a paper bag, but we had way too many tomatoes for that.  Instead, we set the tomatoes in single layers in cardboard boxes and covered them with newspaper — fast to arrange and easy to keep an eye on them.

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