Archive for August, 2012

Harvest

26 August 2012

Greg has been gardening again this summer, and the garden has provided sugar snap peas, garlic, broccoli, carrots, cucumbers, tomatoes, and melons.  Here is what Greg harvested today:

That melon is huge for a cantaloupe. It’s probably 10 pounds of cucumbers. I think we have already harvested 30 pounds of cucumbers. I will be taking some to school on Tuesday to put in the teacher mailroom to try to get rid of them. We already have a lot in our refrigerator.

With some of the cucumbers and tomatoes I will be making a jar of marinated vegetables. I don’t remember who “pinned” this to “pinterest” but it showed up in somebody’s facebook feed and I followed it to find this recipe. Sounds yummy, and I bet the vinegar will make the tomatoes taste good to me!

I don’t know what Greg has planned for the rest of the tomatoes, but I think we will be eating melon for breakfast and dessert for a while!

Last week I made this tomato pie:

I made a tomato pie last summer but I could not find the recipe. I searched all the cookbooks and the internet. So I had to make this up. It is pretty yummy.

Tomato Pie – serves 2-4 as main dish, more as a side dish

  • 1 pie crust, store-bought or homemade
  • a bunch of plum or Roma tomatoes, sliced 1/4 inch thick
  • a handful of fresh basil leaves, shredded
  • a couple of scallions, sliced thinly
  • olive oil
  • balsamic vinegar
  • freshly ground black pepper
  • about 1/2 cup crumbled feta cheese

Pre-heat oven to 425°F. Brush a pie pan lightly with olive oil. Lay the crust in the pie pan, and brush the inside of the crust lightly with olive oil. Combine the tomatoes, basil, scallions, and most of the feta cheese in a bowl. Drizzle with olive oil and balsamic vinegar. Add pepper to taste, and mix gently. Add the tomato mixture to the pie pan, folding the edges of the crust over the filling. Sprinkle remaining feta cheese on top. Bake 25-30 minutes or until crust is golden, and feta cheese is browned on the tops. Let sit 10-15 minutes before slicing and eating. Can be served warm or at room temperature.

This pie makes excellent leftovers.

 

Surly

20 August 2012

I spend a lot of time on Twitter, mostly reading what science teachers and science-y people have to say. A few days ago Jennifer Ouelette (@JenLucPiquant on Twitter) linked to a post about things happening in the atheist/skeptic community, which I am not a part of and don’t follow. I read it anyway, and I got really annoyed. Not only are some people jerks and trolls on the internet behind the safety of a pseudonym, but there are apparently also a**holes in real life as well. For no good reason, a woman known as Surly Amy was harassed at a conference and some people actually went so far as to try to harm her business.

The issue? Apparently sexual harassment occurs at conferences and women who speak up about it deserve to be harassed even more.

Seriously?

I immediately went to Surly Amy’s Etsy store and bought a necklace.

In case you can’t read it, it says “LEARN Something New Every Day.” which of course is one of my major ways I try to live my life.

I also wrote Surly Amy a note of support in the “message to seller” that you can write in when you buy things through Etsy, so she would know why I decided to buy this necklace. So, now I think you should check out Surly-Ramics here and on Etsy and maybe buy something for the science nerd/gamer/atheist/skeptic/Unitarian Universalist (yes, she does chalice jewelry!) in your life! Great gifts at a decent price! Also, you can follow Amy on Twitter (@SurlyAmy) and read her blog posts.