I've got a couple gallons of fresh home-made marinara, a 1-1/2 gallons of fresh pizza sauce, and a gallon of fresh pesto, all frozen in 8oz containers. It's super-easy to defrost and reheat and always beats store-bought in taste.*plans a raid to Ambrosia's home in the near future*
You're welcome to the pesto; I have a 24" diameter planter of basil and I can't eat it fast enough. The pizza sauce will probably be gone by mid-December though.
If you attempt to steal any of my black tomatoes... you are risking your own life.
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Salt is good in moderation, especially the un-iodized versions. A little pinch of sea salt flakes on a sliced vine-ripened heirloom tomato followed by a light drizzle of olive oil... that's heavenly.
Oh, you had me until the olive oil thing. Nasty stuff. I don't get the love for any kind of oil. Greasy stuff, makes me nauseous. I go to Italian restaurants and they give you some mediochre bread (not a bread fan, either. Bread is a vehicle to get meat and cheese into my mouth, nothing more.), some awesomely yummy spices that I could eat by the handful, and then drench it with nasty tasting oil. Such barbarism!
Totally there on the tomatoes, 'though. We grew our own veggies on the farm, and I loved being able to wander out and cut fresh parsley and garlic for every meal. (The stuff grows like weeds! We had it with every meal and couldn't make a dent in the stuff!)
Green beans are better raw than cooked, 'though. Unless cooked with bacon, in which case, that's okay. :)
Best peas? Frozen. Right from the bag. Crunch, crunch, yum!
Green beans are better raw than cooked, 'though. Unless cooked with bacon, in which case, that's okay. :)
Green beans, carrots, and corn, rice's best friends. =9