My garden has exploded. I have never experienced so many tomatoes, hot peppers, and herbs in my life. I think it may have something to do with the Miracle-Gro that I used for the first time ever. I was very reluctant, as I pride myself on a completely organic garden. However, after much pestering from my husband (sorry honey!), we bought some. All I have to say is my parsley is legit the height of me. I am not even kidding. I’m 5’4″ and so is the flat leaf. Yep, insane. I’m not sure if I will do it all again next year, as the weight of the plants has buckled bungee cords. but it was a good experiment!
Because of the abundance of tomatoes, and the fact that I don’t want to have heartburn for the next month because I’ve ingested so many at once, I decided to tackle the quantities early and incorporate the fresh ingredients slowly into our meals. First up – breakfast! As mentioned in my previous post, I am a breakfast smoothie gal. Mainly because I love sleep more than life itself and I could not be bothered to wake up any earlier than it takes to run a comb through my hair and press “puree” on my blender. However, on weekends where I have more time to treat myself to a delicious breakfast, this is my new go-to. I am a huge fan of avocado, and apparently avocado and toast is all the rage with food bloggers these days. Seriously – it’s crazy. So, I figured why not try a recipe that takes my love of avocado and abundance of tomatoes, and make a hearty, healthy breakfast. I think I did good here, you guys.
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Friends, I’m obsessed. And this time it’s not with pumpkin. I’m obsessed with making this delicious and simple tomato jam. I had an abundance of tomatoes last week in my garden since our temperatures flirted with dipping below the freezing mark for the first time in months. I decided I was too lazy to cover all my tomatoes and herbs with sheets, so I picked them instead. I easily had over 8 pounds of tomatoes. Insane considering I had 5 plants in total.
With this abundance of tomatoes and not being sure what to do with them, I polled my amazing followers on our Facebook Page to get some ideas. My dear friend Sarah gave me the awesome idea to make Tomato Jam! They serve a delicious tomato jam at my favourite restaurant in Winnipeg – Bistro 7-1/4 – and I wanted to try and replicate it. This jam is seriously awesome. Sweet tomato and cinnamon hints, with a bit of heat from the jalapeño, combined with the savoury fragrant smells of cumin make this jam irresistible for any cheese or charcuterie board. It even is fantastic on burgers. Not to mention, this recipe is so simple! The hardest part is chopping tomatoes…and that isn’t hard.
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It’s not everyday that somebody shows up at my door with a big wheel of cheese. Well, last week Claudia did. And she was proud. She had been wanting to make this appetizer since before Christmas. When she showed up at my door that cold Monday evening, her patience had clearly run out. She couldn’t take looking at the wheel of Brie cheese in her fridge anymore. The thought of it expiring before she had an opportunity to feature this recipe on this blog was too much for her to take. Therefore, she showed up and we made this beauty. It’s rich, buttery, cheesy, sweet and sour all at the same time. Did I mention Claudia also brought a Costco-sized box of crackers to go along with the wheel of cheese? She meant business. I couldn’t say no – and I’m glad I didn’t. This appetizer is absolutely delicious and perfect for any company you may be hosting. You can also cut this recipe in half if you don’t want to purchase a huge wheel of Brie cheese and make enough to feed a small army. But then that wouldn’t be as fun! Finally, a special thank you to Claudia’s coworker, Barb, who gave us this recipe. None of this could have been shared without her.
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