I told a friend about the tomato abundance and she told me a few ways to use tomatoes. One of the things that I never thought of was to mince them up in a blender then freeze the juice for winter. I figured that if I could do that I could also mince them up into a juice, pour the juice into a pot and toss other stuff in which is what I did last night.
Into a frying pan went olive oil, one chopped up red onion, some cauliflower, and spices, caramelizing the onions until they were unrecognizable. This got poured into a pot that had half a gallon of tomato juice on medium heat to get rid of some of the liquidity. As this was brewing, there was a London broil in the oven that got chopped up into little pieces then tossed into the "soup."
I let this concoction smolder for half an hour or so then served it up. I watched as my son finished every drop down to the last molecule. Needless to say, I was pretty impressed with the tomato blending idea.
I think back to the days when I would buy progresso soups and bottled spaghetti sauce- wow, those products taste good till you read about what is in them. Chemicals that are hard to pronounce, HFCS, salts, preservatives, and all kinds of S#*t that I have made a commitment not to consume or feed to my kid.
Last nights dinner had only the healthiest ingredients except for the unknowns in London broil.
I guess trying to live more healthily can be cumbersome. After I left the meat section, I looked for shampoo that didn't have a lot of bad stuff in it, a task that seemed to be more time consuming than I thought it would be. I learned during my pesticide supervisors license classes that chemicals are very easily absorbed through the skin- what better way to poison yourself than pouring chemicals into your hair every day?
That is a conversation for a different blog.
David Benjamin- horticulture degree North Carolina State University graduated 1983, has worked at the nursery since 1976. Somewhat tired of eating grocery store food.