Let Me Add a Thought....

over the summer, why not follow the antics of one of my favourite people who is in Paris - walking the tightrope sans net - which makes her even more special. Just don't drink coffee and read her blog - your computer keyboard will not appreciate it - consider yourself warned! Click to the left to see what I mean....
-Beth

I've been too busy for you

it doesn't look any better any time soon.
But take heart - winter is only a few short months away.

Deborah's Collage

John MacPherson at Cedarsfest

Hey -
Here's the next thing out of Napanee - a cute kid who's got big talent and personality to boot.
Watch and be amazed!
you heard it here first.
-beth

I'm Missing My Baby

and she wasn't celebrating the October birthdays with us in Kingston, so here Kate in all her flapper glory from Hallowe'en....

The Sheffs Do Kingston Minus One

Connemara Pony, Connemara Region, Republic of Ireland

I Have Become My Mother

Not that I see this as a bad thing - it's been happening all my life. Slowly, imperceptively I have morphed from a young vibrant woman to a middle aged yet still vibrant matron.

"It's too bad the way your skin has come away from your jawline", Kate tells me with sorrow in her voice. "Too little moisturizer."

We immediately head out to the local pharmacy where I pay whatever it takes to re-glue my face. They see me coming and jack the price to $46.00.


So, while in Ireland, I pack my 'reading glasses on a string' in my purse with my map. And moisturize when I think of it, and decide to be the mother of children who are becoming lovely adults is much better than the alternative.


And, I have the joy of watching the process happen for those that follow me.

Home Grown Tomatoes

One of the best things about summer is: home grown tomatoes. All winter we put up with the tasteless orbs that are shipped from the south - sent because they travel well, not because they taste good.

And while I was looking for some heirloom tomato names, I came across this recipe from David Lebovitz - a wonderful blog full of photos and recipes from Paris.

This recipe is the upscale version of what I do at least twice a week. And I don't have any that last a few days. I do reuse the olive oil however - very good to dip french bread in for lunch...

Bon Appetite!

Confit of Tomatoes
Buy some tomatoes, just about any variety will do.
2 pounds (1 kilo) is a nice amount.
Wash and dry them, then slice them in half.
Pour enough decent-quality olive oil in a baking dish so that it just covers the bottom of the dish, somewhere between 1/4 cup and 1/3 cup should do.
Sprinkle in coarse salt and freshly-ground black pepper, add a few branches of fresh thyme and/or a few sprigs of rosemary.
Then line the bottom of the baking dish with the tomatoes, sliced-side down. Don't be bashful; it's okay to really pack them in.
Peel and slice 3 or 4 garlic cloves, slice them in half lengthwise and tuck them in the gaps between the tomatoes.
Sprinkle the tomatoes with a bit more salt and a small sprinkling of sugar (less than 1 teaspoon... you're not making dessert) and add a few bay leaves.
Bake the tomatoes in a 350 degree (180 centigrade) oven until they are soft and cooked throughout, which should take at least 45 minutes.
Once they're soft, remove them from the oven and let stand until room temperature. You can scrape the tomatoes and juices and herbs into a container and refrigerate them for up to 4 to 5 days or use them right away. They will actually improve as they sit.Use them to toss into pasta, slightly chopped, or warm them and spoon them whole onto hot garlic toasts, perhaps with a few filets of good anchovies, and shower them with lots of fresh herbs. They're also nice served alongside a summer salad with some goat cheese, all drizzled with a bit of the tasty olive oil and juices.