Ham Sandwich Indicted!

About two weeks ago, my partner-in-crime and I purchased and moved into a our first home...a giant step in relationship building and home ownership.  Our Craftsman-style bungalow was built in 1920 and it's--lots of natural light, a huge yard that next year will hopefully be full of gardens and chickens, a huge front porch, and a cramped, awkward, ugly kitchen. As the kitchen is probably the one place in the house where the P.I.C. and I spend the bulk of our time, we realized that the only option was a remodel, and quickly.  Walls start coming down in a week, and a new stove and hood are waiting for us in the garage.  It's very exciting and we're looking forward to having a more functional and attractive place to work, hang out, and entertain. In the meantime, I've been testing out the old-new kitchen with a few projects as time has permitted...peach cobbler, stuff on the grill, lots of salads.  I've found that it's tricky-but not impossible-adjusting to ...

The other day, I picked three--THREE--pounds of small Roma tomatoes off of one plant. I took a picture for evidentiary proof. We're just about to get into no-holds-barred tomato season here in Ohio--the time of year when tomatoes are falling off the tables at farmer's markets and weighing down the branches of your home plants. (Hopefully, anyway.) It's that time when almost every meal has tomatoes in someway or another, and while we're not tired of them yet, we start to wonder what in the hell are we going to do with all these tomatoes? Fear not, because aside from canning and freezing, there is one easy, breezy way to utilize the bounty that you over-bought or over-grew--the gazpacho. If you have a food processor (or a blender), you can throw a gazpacho together in about 15 minutes. Seriously--I made some for lunch before I left for work the other morning. You can tweak the ingredients as you wish--more tomato, more or less hot pepper, maybe some corn kernels...