There were so many things I meant to write about this summer.
Like the weekend that L and I went strawberry picking and then made jam, jam, jam up to our eyeballs. I was going to warn you, my reader(s?), that if you don't cook it long enough it will be strawberry sauce, not jam, and though it will still taste fabulous, and although it won't negate that you had a wonderful time picking out there in the field with your friend, it won't really be "jam," per se.
Or my trip to Greece with A, and our favorite dishes there. Highlights that included zucchini fritters, marvelous yogurt, tremendously rich and creamy feta, and more karpouzie than I could possibly eat. If still giving warnings, I would warn that those nescafe frappes can be surprisingly strong.
Instead, I write finally tonight to share the dish I created this evening with the ingredients I have here in my new refrigerator in my new house. Let's call it "heirloom tomato surprise." It is unbelievably, amazingly, summery good. This is the kind of cooking I love because:
a) it involves making do with whatever's on hand
b) it isn't something I can eat a month from now or 6 months from now. I'll next be able to have it tomorrow and tomorrow and tomorrow, and then not again for about 11 months.
Heirloom Tomato Surprise
fresh ricotta cheese
toasted pine nuts
various heirloom tomatoes, cut into small chunks
baby basil, chopped
toss with large dollop of cheese, salt and pepper
throw on tomatoes and basil
shake toasted pine nuts on top
(good with a spoon)