taking a break

I haven’t done much with bees lately. First, I was recovering from my 9 stings. Now, I seem to be having some sort of reaction to something that touched my face. No one really knows, or has any concrete answers for me. I’m slathering (sparingly) the itchy red swollen stinging burning oozing parts of my face with a corticosteroid/antibiotic cream combo, and taking two kinds of antihistamine (sleepy and non), prescribed by my doctor. Needless to say I don’t really want to come into contact with potential allergens right now, especially since I’m just over the bee stings. I’m hoping it’s just (!!!) poison ivy, and not anything related to bees. But I’m staying away for now, just in case.

I hate using the cream, because it just grates against my anti-antibiotic sensibilities, but really. If you saw me you would realize why I actually want to use it regardless. No, I’m not posting pics.

So – what’s with the pot of tomatoes? It’s that time of year: tomatoes by the bucketful coming in from the garden, ripening on my dining room table, and being turned into sauce. Mmmmm….

The recipe?

Ingredients: lots of tomatoes

1. Wash tomatoes and remove anything inedible.
2. Cut them in half and throw them in a big pot.
3. Mash them a bit with a spoon to release liquid.
3. Cook them (simmer) until they’re soup – uncovered.
4. Cook them some more, to reduce the amount of liquid.
5. Blend them. I use my immersion blender right in the pot.
6. Use a food mill to take out the seeds. Or leave them in.
7. Freeze for cold winter nights. (This step is optional.)
8. Add stuff to make a sauce you like.

Pics:
1. Cooked and blended, still with seeds:

2. Using the food mill:

3. Lots of seeds:

4. Seedless sauce, ready to chill:

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