[RiversideLen]

I'll be making a double cheeseburger (provolone) tonight (2.5 ounce patties, each), and I have a big salad made up. A medium baked potato will round it out.

[RiversideLen]

Made a boneless pork chop, had it with Brussels sprouts, carrots and pasta.

[RiversideLen]

Those chocolatines look real good to me, Mike, make mine a double!

This afternoon I made Healthy Oatmeal cookies from the Martha Stewart site. The recipe doesn't call for any spices other than vanilla extract, but brown sugar, oats and raisins just beg for cinnamon at the very least. So I added cinnamon, a little allspice and nutmeg. I also soaked the raisins in a splash of rum. I also added some chopped pecans. They came out great.

[RiversideLen]

On Sunday I cooked a salmon filet in a cast iron skillet on the BBQ grill, I added some applewood for smoke. It came out real good, I should have bought more salmon. Had the leftover for today's lunch.

Tonight I will be having a leftover pork chop from the freezer, a salad and maybe a little pasta.

[RiversideLen]

I had pork chops, brown rice and kale.

[RiversideLen]

Good going, Mike!

[RiversideLen]

That looks good, Mike, bring it over, I have vanilla ice cream and whipped cream.

[RiversideLen]

My small Mountain Magic tomatoes are finished. I do have some in the freezer. Now my beefsteaks are starting to ripen. They are huge! Talk about good timing.

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[RiversideLen]

I found some meatballs in the freezer so I had spaghetti and meatballs.

[RiversideLen]

Today I made a batch of Healthy Oatmeal Cookies from Martha Stewart. It's a small recipe (maybe that's part of what makes them healthy) that uses oil instead of butter or shortening. I used fruitcake fruit blend from KAB as I have some that needs to be used up and added some coconut flakes. They came out pretty good.

I got 18 cookies out of it.

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[RiversideLen]

The old RecipeZaar had multiple forums, including one for kosher cooking. In reading some of those posts I came to realize just how complicated the subject is.

[RiversideLen]

That happened more than 10 years ago. I was watering the garden and I saw the rabbit move close to the tomato. I didn't think too much of it, I never chase them away. Then his nose started to wiggle and then he was on the tomato. Well, once bit, he owns it. I realized this was a Kodak Moment. I put my hose down and slowly moved away as not to startle it. Went into the house, got the camera, changed the lens to the longest one I had, went back out and luckily he was still there. So I started taking pictures, slowly getting closer. When I got too close, he took off.

Sacrificing the tomato for the pic was worth it.

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[RiversideLen]

Skeptic, if I'm going to ripen tomatoes outside, I leave them on the vine. If I want to pull them off to protect them from insect/critter damage, I take them inside to finish ripening. Once off the vine, I don't think they need additional sunlight.

I've had this happen to me too. That was some years ago but was the first ripening tomato of the year.

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[RiversideLen]

I have had problems with blossom end rot in previous years, but hardly any last year and none at all this year. One thing I have also done in the past couple of years is to save egg shells, run them through the blender until they are a powder, and mix that in with the soil when planting. I cook the shells first as I do not want to add any harmful bacteria. I've added a tablespoon or so of Epsom salts to the soil a couple times during the growing season. I have had zero blossom end rot so far. My Mountain Magic tomatoes have been perfect. My beefsteaks are still green, but should start ripening soon, so I'll see. My peppers have been great. Some years ago it was actually a farmer at the farmers market who suggested that I should add a little Epsom salts to the peppers.

[RiversideLen]

I had pizza and a large salad.

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