Comments on: Edouard’s Mother’s Tomatoes: Luscious and Meow-Meow

By: Jean Johnson

Jean Johnson — Wed, 19 Aug 2009 02:55:47 +0000

Christina–I was hoping you’d find the site and join the gang. The pics look tasty because those tomatoes done up in butter and cream are totally yummy. Easy too.

Me and Iris say welcome.

By: chrisina

chrisina — Wed, 19 Aug 2009 02:04:01 +0000

hey honey, its your office depot gal. just wanted to say all of the picture look so tasty. i also love the kitty.

By: Jean Johnson

Jean Johnson — Mon, 10 Aug 2009 19:11:32 +0000

Thanks, Pam. The reason I asked is that people make pestoes out of all kinds of nuts/seeds and cheeses. Like with cilantro, the preferred critter is pumpkin seeds and some sort of latinesque cheese that escapes me at the moment.

And of course, in Beyond Measure, I do a cashew cilantro pesto with no cheese at all.

Somehow, though, I’d not quite gone beyond the box of herbs for pesto into the greens area, so appreciate your idea. Nice one.

And fun to maybe meet you in BC. We’ll have to go out for pie in honor of Jeanne McLaughlin. (My Mom’s)

By: Pam Glaze

Pam Glaze — Mon, 10 Aug 2009 17:59:00 +0000

Hi again, Jean! The very welcome rain this morning surely won’t help the green tomatoes, but it’s good for the rest of us! I make the Chard pesto just as I do with basil–oil, garlic, salt (a little), pine nuts, parmesan cheese. I’ve made spinach pesto also and just figured anything “green” would work. The Chard pesto is beautiful in color, and we’ve been enjoying it on pasta, homemade pizza, and I’m thinking it will be great on the soon-to-be-ripe tomatoes!
Vancouver, B. C. is always an option for me!
Pam

By: Jean Johnson

Jean Johnson — Mon, 10 Aug 2009 16:33:17 +0000

Indeed, she is, Marsha. Swish sends her love to your dear late Soupy and your dear terrorizing terrier, Ruby.

How are the tomatoes during the Phoenix summer? Not to mention the hot chile peppers–and green corn tamales. Oh, wouldn’t I love one of those yumsers. Have you tried them?

By: marsha buzan

marsha buzan — Mon, 10 Aug 2009 16:02:40 +0000

thanks for including a picture of little Iris Johnson. I am sure she is out enjoying the beautiful weather. The picture of the tomotoes blows my mind and excites me!

By: Jean Johnson

Jean Johnson — Mon, 10 Aug 2009 04:58:41 +0000

Hey, Pam. Good to hear from you again. Chard Pesto sounds interesting. What do you put in it?

We’ll see about Bellingham, although it looks more like Vancouver BC at this point. Any chance of you making it across the border?

By: Pam Glaze

Pam Glaze — Sun, 09 Aug 2009 17:18:19 +0000

Hi Jean, Since purchasing
my copy of COOKING BEYOND MEASURE last February, I have been anticipating making “Edouard’s Mother’s Tomatoes,” using our vine-ripened tomatoes! Alas, it looks as if I’ll have to wait a bit longer. In spite of the recent intense heat wave in our corner of NW Washington, tomatoes remain green. I am, however, hopeful!
Meanwhile I’m knee-deep in Swiss Chard and have been making batches of Swiss Chard Pesto. WOW!! Delicious!!
How about including a trip to Bellingham with HIPPIE KITCHEN book tour?
To continued good eating! Pam Glaze