I'm enjoying the tomatoes before the grasshoppers eat them all. I made 7 more pints of pico de gallo yesterday and I also used my new Roma sauce maker and pureed all the roma tomatoes. Then I made spaghetti sauce out of it. I'm not sure if it's my soil but is there a way to get my sauce a little more sweet? (besides brown sugar) My carrots are the same way. I can't quite call it sour or bitter but it's a bit of something like that.
I love that old scale but it's not big enough to weigh my pumpkins. And my husband purchased it in Germany and so it is in grams - I have to spend a little extra time converting things (but it sure makes using his German cookbooks a breeze).
And I've picked this many jalapenos twice but haven't bothered to weigh them. I just wanted to get them into my food!
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