We've certainly been getting lots of rain lately. Maybe the drought is over? I hope. We went shopping this afternoon and it was only drizzling although in the morning it had been pretty wet. We were supposed to get a big storm but it didn't happen. Matt was out in the morning and said the wipers hadn't been used in so long they were squeaking.
I found some frozen escargots whilst in the grocery store. We had eaten them before from there and
Another yummy I couldn't resist.
Author: Andrew Dole
Source: Fruits & Veggies
A Flavorful Topping for Burgers & Vegetables
3 Tbs tomato paste
2 lb tomato, roma/plum
1/3 cup red wine vinegar
2 tsp coarse kosher salt
1/4 tsp black pepper
1/3 cup granulated sugar
2 Tbs whole grain mustard
3 each bay leaf, dried
1. Place all but bay leaves into food processor or blender.
2. Pulse until tomatoes are a thick purée.
3. Transfer tomato mixture into a sauce pan. Add bay leaves.
4 Simmer on low, stirring frequently, until mostarda reaches a thick BBQ/Ketchup sauce consistency.
5. When consistency is achieved start tasting. If the mostarda is flat in flavor (not vibrant) stir in small amounts of red wine vinegar until flavor intensifies. Remove the bay leaves.
6. Refrigerate in a tightly covered container for several weeks
Have a great day