This sauce is going ony home made pasta.
Its made from San Marzano tmoatoes from my garden. Never used San Marzanos before…they will be the only tomatoes I grow or use here on out. Totally get the hype behind them
The picture does not do justice to the deep red color of the sauce…the flavor was symphony in my mouth!
100% from my garden…
I am super pleased with this creation today! Mexican style corn chowder (dairy free except for toppings) with chorizo and poblano chiles. My first use of the corn stock, and yesterday I made a chicken stock which I used here, too, 50/50. I cooked the veggies (onion, garden red bell pepper, garlic, potato) in the chorizo drippings, including half of the sweet corn. The other half I added in later after using an immersion blender to slightly purée the veggies. Also added back the chorizo minus some for topping. Remainder of the toppings were queso fresco, scallions, cilantro, avocado, crema and a healthy squeeze of lime. So glad I made enough to freeze a couple servings. 
Homemade tomato sauce is on my to do cooking list for tonight as is french onion soup. Yours looks great!
I love how cooking and produce has brought so much joy, satisfaction and sharing into your life.
You set yourself the challenge and I reckon it’s delivered more than you even thought yourself.
Awesome
Mango, tomato, red onion, jalapeno, cilantro, lots of lime juice, a little salt. Basically salsa but left the pieces bigger than smaller so it was a salad or a chunky salsa, delicious in either case.
Teaching myself how to cook, got me sober. Maybe its wildly unpopulat in some circles…but it did. I was so dead set against a recovery program, that the energy I put into learning, kept me sober long enough to finally get into a program.
It has blossomed into a passion.
Good morning! Muskmelon (type of cantelope) from the farm stand and cottage cheese. Black pepper is a must! This melon is juicy with a light flavor. I might freeze the rest for smoothies.
Very colorful
On my way to pick up pizza…not cooking…because
Taking this full tote of apples
Then
To produce applesauce
Pizza here too. Pizza Hut has $10.99 Pizza of The Day. So I got that because I’m cheap and their full price pizza is pricy 
Wednesday is Canadian pizza (pepperoni, bacon & mushrooms). Alfredo/white sauce for mine, red for hubby. Picky kiddo actually tasted both and prefers the Alfredo. Smart kid!
Mondays are Hawaiian 
Canadian bacon…or real Merican Bacon?
We just call it bacon 
When we say bacon up here, it’s strip/side bacon (which ours is still a product of Canada) Americans seem to have come up with this American vs Canadian bacon thing
What you folk refer to as “Canadian bacon”, we’d call back bacon or rashers, more of a ham style. There’s peameal bacon too.
Big salad night with chicken, feta and green olives. Veg: romaine, baby spinach, cucumber, grape tomatoes, red onion, avocado (Plus the last garden red bell pepper 
).
Also…I did a thing. Have wanted to try canning my garden produce, and after seeing Scott @Thirdmonkey and his adventures in preserving I finally decided to go for it! Started small with three quarts of diced tomatoes. My glass top stove isn’t adequate for this endeavor, so I used the propane burner outside. Fingers crossed all went well! Just took them out of the water bath.
That’s cause the US likes to make everything a compitition. It’s that "We’re the best and everyone needs to know it; and if your stuff is not like our stuff then we will make sure to differentiate because… AMERICA!!1 
"
I have done similarly in the past, I get excited about something and buy supplies and everything but then don’t follow through. This time I thought a lot about this, did some research, bought a book and read about it, talked to people I know who can, then decided to commit to trying. Also, starting small helped so I didn’t feel too overwhelmed and if something went wrong it wasn’t a huge loss. Baby steps all the way! I’m really glad I went from thinking and planning to action this time
Yay!!! I love that you were brave enough to do this…I’m still in that place of wanting but not acting. What was the book you read?!
The instructions are super basic for water bath canning and then they go into all the different methods for specific things you can can using water bath (has to be acidic, otherwise you need to use a pressure canner…guess I need to ask for one for Christmas!). There are lots of recipes, too!
Honestly, it helped me the most to watch a few YouTube tutorials just to see the process, since I’m a visual learner.
And thanks - I’m pretty proud of myself for jumping in and trying! The final verdict will be tomorrow when I test the seals though.
