Twiglet #242

Posted on by Misky

A twiglet’s aim is to “prompt” a thought. If something comes to mind, write. A polished piece isn’t the goal; creativity is. Leave a link, if you’d like your work read, but comments should not be expected.

21 thoughts on “Twiglet #242”

    1. I just made a stewed tomatoes from our overly ripe tomatoes in the greenhouse. It’s been a rotten summer for growing veg (and fruit – no apples on the trees), but we’ll have ample pasta sauce in the freezer. And thinking back to your chicken fat, I’ve discovered that squeezing tomatoes it sure rough on the hands.

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      1. I bought some tomatoes from a farm stand. I cut an X on the bottom of the tomato and boil them for just a few minutes and peel off the skin. I didn’t bother removing the seeds though. And then I added other veg, herbs and such in the pot. I’ve got about three quarts to freeze.

        I’m sure the acid of the tomatoes didn’t help your hands…. get yee some chicken fat… or hand cream 😀

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        1. I don’t bother cutting an X any more. Just pour boiling water over, let them sit until the water’s cool enough to put my hands in, and the skin rolls right off. Put them in the oven at a low temp to concentrate the flavour. Seeds out for us, always; they tend to make the sauce bitter after a while. I leave the herbs and seasoning out when freezing, but add them when I use make the sauce or soup or whatever. On occasion, I’ll use a foodmill also, but not this time.

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          1. Good suggestions. 🙂 The tomatoes I got were large. I made some salsa with one – one was all I needed. The tomato must have been over a pound! Sometimes I’ll remove seeds from Zucchini – as I read somewhere that if you are lactose intolerant the seeds may not agree with you.

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