Stunning sauce

Remember those yellow Roma tomatoes I bought last Sunday at the farmers market? They have been sitting quietly on my counter since, golden orbs just waiting to be put to good use. After a busy yet productive morning out, I came home for some midday R&R. I baked a loaf of pumpkin bread, a recipe I got from a foodie friend, Liz Larkin, aka the Pound Ridge Scone Lady (she's NY-based; I know her via Food52). She's an excellent baker -her Royal Wedding Scones are to die for- so though I've not made or even tasted this lovely loaf before, I know it won't disappoint. While that cooled, I enjoyed a quick lunch and then got to making a slow-cooked tomato sauce with my golden Romas and the last of my Sungolds. Olive oil, garlic, kosher salt and the tomatoes. It's as simple as that yet simply magnificent. Look at this color. And the taste? I closed my eyes and sighed. Last but not least, I didn't even bother peeling the tomatoes first though certainly you could. The peels fall away as the tomato flesh melts into silky sauciness, so I just spoon them out as I find them.

Ode on Casa Noble Reposado

People, I am telling you what: I am exhausted this evening. The boys have talkedandtalkedandtalkedandtalked, and I'm fried. FRIED! As such, I have just poured a looooveely jigger(s) of my fave tequila, the Casa Noble Reposado, into an ice-filled rocks glass and topped it with simple syrup and a hefty dose of lime. Some mashed raspberries make for a nice and colorful addition. Concurrently, I have been inhaling guacamole and wheat thins (we have no chips), and attempting to read one freaking article from today's paper. Just one. I'm not asking for much. Dinner tonight is make-your-own or leftovers. And, scene.

Back with you tomorrow. Whew!

Kinda financier fail, terrific dinner, Party Tuesday

The financier batter was so lovely and tasty (though not the green that was Eric Kayser's; did he use more pistachios??), but those buggers would NOT release from the pans; yes, I tried two different types: a canoe pan (because traditionally, financiers are rectangular), and a mini-muffin as the recipe suggested (mine from Eric Kayser was round though about 8 times the size of a mini-muffin). I was so dismayed by the terrible aesthetic aftermath that I didn't taste them. Tom came home from work, ignored their bad looks, gobbled one and said, "that's delicious." So, I tried one. And it was good. But it wasn't like that one in NY. Boo. I will try again because now the ante has been upped.

I felt very spirited about Party Tuesday. After I picked the boys up from school, we went to get Ol new sneakers and then headed home to get the celebration started. The boys just did not cotton to the German Chocolate cupcake (I think I've always loved GC) but the strawberry and rice krispie treats were a hit as were the vanilla cupcakes Ol insisted we make this past Sunday. We never bothered to frost them which is frankly all the better because Baked & Wired is not shy re: sugar use. They are outstandingly good cupcakes but I can eat no more than 2/3 of one at a time or I feel like I'm gonna die. So the austere vanilla ones were sort of a nice counterpoint.

Jack and I played Rush Hour, Ol watched some of The Little Mermaid, we cleaned a bit, and I started on dinner: mashed potatoes with kale and buttermilk; roast chicken with thyme-butter and garlic; end-of-summer tomatoes; and some nice Pinot Noir. It was a lovely, comforting, Hello Fall! kinda meal, and T and I had a fun date. Have y'all ever food processed or finely hand-chopped steamed kale and added it to your mashed potatoes? It is delicious! I just threw fresh kale into the boiling potato water near the end, drained it and then put it in my processor with some buttermilk, whizzed it until nicely chopped and stirred it into just-riced potatoes and boiled garlic. White pepper, salt, a pat of butter... et voila! And just look at the skin on my chicken!! He's gorgeous!