let me give you a piece of advice with that whole ebola thing happening right now.
do not watch contagion right now.
like i did.
or you’ll want to become bubble girl and go sit in a closet with a case of wine until this whole thing is blown over. and you’ll have visions of will smith’s end of the world movies with goblins chasing you down michigan ave.
just remember, when the world is ending. wear a cute outfit. they never get to have wardrobe changes in those movies.
so don’t say i did warn you when you’re wearing an orange scrunchie and your favorite piggly wiggly t-shirt for weeks on end.
i would really like to wear a mask and gloves at the airport tomorrow. except that it would scare people. if you wear a mask to the airport these days you might as well just say ‘bomb’ on an airplane ben-stiller-meet-the-parents style. people are going to wig out and you’ll be taken into that creepy little room on the side when instead, you could be at the airport bar making friends with joe the bartender and bob the consultant.
i’m just full of wisdom today folks.
so if the world is going to end and we’re all going to die – we might as well say to hell with it and have some toasty carbs with a side of veggies topped with oil.
straight from my pop’s garden, these little slices of heaven here.
though, really they are.
i was at home a couple of weeks ago and we just couldn’t think up enough recipes to make that involved tomatoes. my mom and i went outside to pick them and she is just handing me fistfuls of the little blushing guys.
you have to blanche the tomatoes. which i don’t know that i’ve ever done before. but my mom’s like – you have to blanche them. and i was like – wait, a golden girl’s here? but no, she wasn’t telling me betty white was coming over for dinner. and it was one of those “oh yeaaaa, i remember long division” moments.
i don’t claim to be a genius or professional at this. i don’t want to be a hoity-toity know it all. i cook because i love it. and I’m still learning on this roadtrip. and i just hope you want to bring sour patch kids and ride shotgun with me.
don’t skip the blanching. i’ll know if you did, and i’ll tell the ebola goblins where you live.
- about 6 tomatoes (the plum ones)
- 2 medium cloves garlic, minced
- 2 tablespoons extra virgin olive oil + 1/4 cup
- 2 teaspoon balsamic vinegar
- 6 fresh basil leaves, chopped
- 1 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper, more or less to taste
- 1 baguette French bread or any baguette really, sliced
- bring a pot of water to boil.
- as the water is heating, make little slivers at the ends of the tomatoes.
- once water starts boiling, remove from the heat and add the tomatoes for about a minute. then, remove from hot water and allow to cool so you can handle them with you hands.
- then you’ll just remove the tomato skin with your hands. cut in halves, squeeze out juice and seeds and chop.
- preheat oven to 450.
- take sliced baguette and brush olive oil on each piece. place in oven until golden brown about 5 to 6 minutes.
- in a bowl, add tomatoes, garlic, balsamic vinegar, basil leaves, salt, pepper.
- place baguettes olive oil side up. either top with bruschetta mixture or place in a bowl so people can spoon it on themselves.