What's Cookin'?

I don't even like tomatoes.  Raw tomatoes, anyways. I'm just not a huge fan. So, when we were home on the farm in August and pulled in several days of tomato harvests like this (see picture):

1 day's harvest of tomatoes from my dad's garden arranged from ripest to least ripe.  I counted 58 tomatoes on this day.  There were several days when we brought in similar piles of lycopene-rich healthiness.

I wasn't quite sure what to do with such abundance. We ended up giving many of them away because the deep freezer is still at the old house and the goal is to empty it so it will be easier to move. See, filling it up with tomato sauce wouldn't help accomplish that goal. Plus, there was no time to can or freeze (especially because I don't know how to do it) with a 7 month old baby around.

One night I decided that tomato soup would be a good way to use up some tomaters. I found this fabulous recipe and I would say it was a hit ... even with dad, who was in the hospital and had no appetite.  I followed the recipe, just omitted the heavy cream.  It was plenty rich without it.  I plan to try it again here sometime when we finally get a break from the 90 degree temps and humidity. Too bad I'll have to buy the tomatoes from the market here.

Does it seem strange that my first post after a long, summer hiatus is about tomatoes.  Maybe.  I'm trying to start small.  Summer was truly wonderful.  We LOVED reuniting with our family and friends and introducing them to Ruby.  I'm considering working on a summer memory book of summer pictures. At this point, all the wonderfulness of family and friends and summer seems kinda overwhelming to blog about.  Perhaps I will revisit it later.  For now, I leave you with a great recipe.