Having finished up working on Adam’s memoir, My Life in the Cleveland Zoo, Rob and I have gotten back to checking out our garden. What we have found is a few ripe buttercup squash, cucumbers aplenty, small and large, and our ripening cherry tomatoes. Lots of cherry tomatoes, that is. My parents would gasp that I have taken to eating them as voraciously as I have since I avoided those they grew in their garden. My mother thought nothing of making tomato sandwiches and serving slices of them with meals. They canned them, and I loved the spaghetti sauce that I made with them, but fresh ones, not so much. In memory of my parents, this haiku:
cherry tomatoes
straight from the garden
with salt
nbsmithblog...random digressions and musings 
Reblogged this on Jane Wilson.
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Thanks Jane. Wish you lived close by and I’d give you some.
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When times were tough, my FIL related that a good thick slice of tomato with a little mayo on bread was lunch.
Another good yum with all those cherry tomatoes is to put them on a pan with a bit of oil and butter, salt and pepper and let them roast away… (until they pop) You can also add some of that squash cut up to the size of the tomatoes so they all cook at the same rate. Use that as a side dish or as the sauce for your pasta.
Yeah, purple is a quirky word too. 🙂
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Sounds like a great way to use cherry tomatoes…got way too many of them, and don’t want to waste a one. Thanks, JP, for the suggestion and the comments.
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It is easier if you just reply to a post or comment. The liking of it just makes work… and I’m not really sure what it does except add to some statistic that isn’t worth a hill of beans.
If you like a comment the only thing that comes up in my e-mail is that you liked it.
But I have to go from my e-mail to the posted comment to see what or if you actually had written anything.
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