I made a four cup pot of coffee when I awoke on Friday morning. I went out and reset the sprinkler, turned it on and came back inside. I set the timer, got a cup of coffee and finished the Blog entry.
I made four hardboiled eggs while I was putting away some laundry. I got an email from my nephew Rick, with pictures of the Mexican food dish he was talking about in previous comments and the menu from his favorite restaurant. Wow! Made me wish I lived in Texas! I've never seen anything like that around here.
I left at 11:00 AM to get a haircut. I was backing out the driveway when I had to stop and let a car go by. Just then a black walnut fell off the tree (they are everywhere these days) and bounced off the car roof. Must have come from the top of the tree, because the noise was tremendous and scared the crap out of me!
After my haircut, I went to Meijer's to get my remaining groceries. I got home and got everything unpacked and put away by 1:00 PM. I made a sandwich and ate it for breakfast/lunch.
I changed into my work clothes and went out back. First I brushed off and then swept the trailer. Next, I opened the Thompson's Water Sealer and, using a three-inch brush, applied it to all the edges. Then I filled a paint tray and, using a roller, applied it to the top. If it doesn't rain until after 3:00 PM tomorrow, it should be good for the winter.
Then I rolled the grille out back to Jake's patio. I took off the grates, put them on the cement and elevated one end of each. Next I took out the pan and rack where the charcoal goes (I made sure I got all the coal and dust I could out of the grille).
Then I started using the Easy-Off Oven Cleaner I got at Meijer's today. I sprayed everything thoroughly (I actually used the entire can). This is what the can called the cold oven over-night method. I shut the vents and the lid and will let this sit and work until sometime tomorrow. Then I'll use a sponge, rinsing often, to wipe up all (hopefully) the accumulated grease and gunk. I may have to start one last charcoal fire to dry it out (to make sure it doesn't rust) but it should be set for the winter.
I took a rest, then, but went back out at 5:00 PM to pick all the ripe tomatoes. I threw away any that were insect-eaten and brought in all the rest. I stuck them in my old, thin aluminum, larger stock pot and filled it with water to soak off the insect dust.
BTW, the Italian or Plum tomatoes seem normal, but the Big Boy tomatoes (usually like four to six inches around in a good year) that are ripe are smaller than a tennis ball. So much for nice big slices on a burger or BLT.
While they soaked, I got out my new, thick aluminum, little bit bigger stock pot and poured in about 1/4 cup of olive oil. To that I added three medium sized yellow onions, fine diced. When those had softened, I put in about eight minced cloves of garlic. Then I washed and cut up each tomato. It took me almost an hour, but I finally got them all washed, inspected (or, sometimes rejected) and cut up.
Then I went out on my patio and picked a handful each of fresh oregano and basil. I slid the oregano leaves off their stems and threw them in the pot. I rolled the basil leaves and cut them in a chiffanade. Then, they too went in the pot. I seasoned it with kosher salt, fresh ground black pepper and a little red pepper flakes. I stirred it all up, added the lid and let that simmer (I set the timer and will check on it in 30 minutes).
Now, if you remember, I don't can. My mother did (and wonderfully) but that seems like WAY too much work to me. Luanne used to take excess tomatoes, run them through a blender and just freeze them. I sort of take a middle route. I reduce them with some onion, garlic and Italian herbs, and then freeze them in four-cup containers. That way, in the dead of winter, if I want to make spaghetti or lasagna, I have a good base for the sauce that's like half-way there. I just need to warm, thicken and adjust herbs and seasoning.
While they were simmering, I addressed my dinner desires. Knowing I had a lot more hot dogs than remaining ears of corn, I had early on decided to make my roasted potato salad (that's why I made the hard boiled eggs this morning, BTW - see recipes). But, after standing up for an hour or so cutting up the tomatoes, I just didn't have it in me. So, I decided a more traditional, American potato salad would do just fine, tonight.
I didn't have any baby redskin potatoes, so I used my scale to get two pounds of Yukon Gold potatoes (my favorite go-to potato). I left the skins on and cut up one to determine the exact size I wanted (too small gets lost and too big is too much). I left the sample on the cutting board and tried to mimic it with every other subsequent potato I cut up. I put those in cold water and turned on the pan.
Meanwhile, the timer went off for the tomatoes, so I removed the lid and reset the timer for another 30 minutes to let them reduce.
While the potatoes were coming up to boil, I did the prep work on the veggies. I fine diced a smallish yellow onion. Since that didn't seem enough, I diced four small scallions (or green onions - whatever you want to call them), both the white and green sections. To that I added two celery stalks, again fine diced. I peeled and hand cut the hard boiled eggs.
Now, here's what I don't get... I hard-boiled four eggs, from the same carton and the same size. Why did two of them peel so easy and the other two shells rip off chunks of egg when I tried to get them off? That happens to me all the time and I just don't understand...
Anyway, I avoided the egg slicer and, using a paring knife, cut each into half, and then quarters (length-wise). I cut that into half the other way. You want the chunks big and "rustic" looking, if you get my meaning.
I turned off the tomatoes and checked the potatoes with a fork... Not done yet...
So, I made the sauce by putting one cup of real mayonnaise in a bowl, adding a tablespoon of yellow mustard, about 1/4 cup of fresh, chopped flat leaf parsley, two tablespoons of sweet pickle relish (I told you this was traditional American potato salad), 1/2 of a lemon, juiced, and more fresh ground pepper. I whisked that together, taste-tested and waited on the potatoes.
When they were done, I drained them and put them in a bowl. I immediately added the dressing and folded it in (as Carla has said for years, and I just recently have embraced, if you do it while the potatoes are warm, they suck in or absorb more of the flavors). Then I folded in the veggies and eggs.
While I was waiting for the potato salad to cool enough to stick in the fridge, I checked on the tomatoes. They had finally reduced by 1/3 to 1/2, so I got out my immersion blender and pulverized them. I left the pot to cool so I can freeze the results.
It was just after 8:00 PM, so I stuck the now-cooled, but not cold, potato salad in the fridge (I think Friday night dinner is hours away). I couldn't deal with the tomatoes at their present level of warmth, so I went and filled in the Blog to date...
There wasn't much on TV, so I ended up watching "Classic Boxing," this time highlights of Mike Tyson fights. Yeah I know, he was a miserable human being, but as a boxer in his early years, he was amazing!
By 10:00 PM, the tomatoes were cooled off and the potato salad cold. So, I finally ate dinner (I know, I know, you're not supposed to eat that late at night). The potato salad was pretty good (but I like my roasted one better) and paired well with a warmed up hot dog.
Next, I filled up four of the four-cup freezer containers with the tomatoes. I put them in the refrigerator freezer to, well, freeze (standing up). They will eventually go out into the little chest freezer in the garage. I washed the stock pot and finally went to bed.