Well, at least fall weather. I am not liking warm days, neither is TH or E. dd.
Tonight we ate pasta caprese with tomatoes from the garden, basil from the garden and spinach fettucine from pasta and co. It was a quick meal that dealt with the glut of both basil and tomato and could be put together in ten minutes. These days, dinner is a 30 minute prep or it isn't happening. Things are just crazy here and I don't see it slowing down.
I'm not big on garlic, which sounds strange, but all fresh tomatoes, whole milk mozzarella and basil needs is a bit of salt and some decent extra virgin olive oil. I'm partial to Ratto's from Oakland, but any good oil will do. I let it sit for a bit and then toss with hot pasta.
Tomorrow, we're trying roast chicken with tarragon. Its use it up week leading into the preserving hell that is September.