Six random things about me:
- I am as blind as a bat without my specs. I have been short-sighted since the age of seven, but in recent years I have had to start wearing specs with transition lenses, as I can no longer see to read. One of these days I’ll go to the opticians and he’ll hand me a white stick and a guide-dog.
- I love reading and writing. In May this year I won first place in the Oklahoma Writer’s Federation annual writing contest with an outline for a non-fiction book. I also got a third place for an inspirational article entitled, You’re Looking Fine, Oklahoma, and an honorable mention for a young adult short story entitled, Play it again, Sam. I am also a regular contributor to Oklahoma Living Magazine.
- I seldom make desserts, cakes or cookies, as I am fat enough without all that sugar.
- Although I can bake, I can’t make pastry to save my life. Whenever I’ve attempted it in the past, I can never get it off the counter and into the pie dish without it falling to pieces and ending up looking like a patchwork quilt. My mother always made great pastry, and she told me I was too heavy-handed with it. That has never changed, thank goodness for Pillsbury pie crusts I say.
- I have eaten bananas all my life, but last year, for some obscure reason, I developed an allergy to them.
- Many people think that because I’m a British broad over here that I must be married to an American. Not so! Mick is from the county of Yorkshire, and I am a Lancashire lass, though sadly a lass no more. The War of the Roses continues to rage in our house. Well, occasionally.
I’m not going to tag anyone else, but if you want to play along feel free to do so.
More homegrown produce
This side dish makes a great accompaniment to grilled sausages or bratwurst, and it uses up some more of those homegrown tomatoes.
2-3 large tomatoes, thickly sliced.
3/4 cup mozzarella cheese, shredded
A handful of fresh basil leaves, chopped
Fresh ground black pepper
2 tablespoons Parmesan cheese, shredded
1 teaspoon vegetable oil
- Pre-heat BBQ grill to low.
- Take a large piece of heavy duty foil and turn the sides up to make a sort of baking tray, brush lightly with oil, and layer tomatoes.
- Top tomatoes with basil, black pepper, mozzarella, and a sprinkle of Parmesan.
- Grill on BBQ for 20-30 minutes, until tomatoes are heated through and cheese melts.