It's been a while

I'm sure by now some of you probably think I've fallen off the face of the earth and this blog has been abandoned.  By before you send out the search committee, I'm here ready to start up again.  I know it's ridiculous how long I've been away and haven't posted anything but I promise that it's been one hell of a busy jam-packed September but I'm back.  I actually haven't been in my kitchen all that much lately and of course I'm feeling the river (make that ocean) of guilt over this because I feel like I'm missing out on making some really great meals or using my farm share veggies to their full potential.  So at this point, we can't go backwards but only forward so I need to lose the guilt and just not waste another minute dwelling on lost time.  I'm here and fully committed now.  Here is a recap of how I've spent my September so far.

-I ran a 5k on Labor Day and it ended up being fantastic!  You have to understand that regardless of how much I like to work out and do athletic activities, I've never been a great runner and really didn't find it all that enjoyable.  My first 5k run took place on Thanksgiving Day 2005 with 3 inches of snow on the ground and lets just say it wasn't a banner experience in the least bit.  But I never let go of the idea of really wanting to be a runner so I started running more this summer and took the New Haven Labor Day plunge.  It was a great weather morning, the course was a nice run through East Rock and downtown New Haven and I ran better then I thought I would so really what more can you ask for.  I can't wait for next year now and have kept up the running habit post race so maybe I've finally turned the corner on being a runner.  I used to think that I wanted to run a marathon by the time I'm 30, I don't think I have 26 miles in me but 3.1 is more then enough at the moment.  Here is a pic of me, right after crossing the finish line.




Can you spot me...look right center

 -One of my closest friend's Carmina got married!!!  She's the first of my friends to walk on down the aisle and she had the rest of us lovely ladies as bridesmaids.  We had a fantastic weekend of events and a really fun time celebrating the nuptials of Carmina and Anthony.  They hosted a fabulous reception with quite the dance party and now we get to look forward to our next bridesmaid experience next summer for my friend "Bride B" Deanna.

-My side baking business "Catiecakes" is off the ground and running and we even have business cards to prove it.  My bride friends have kept me quite busy these past few months between baking for engagement parties, bridal showers and welcome bags.  Here are some of the mini cupcakes that I made for a shower last weekend. 

catiecakes: home baked - valley made

-And I did accomplish a little bit of cooking in between.  After going out to dinner 3 times last week and even though the meals were all good, I was itching to stay home and cook.  So last night we hosted a few friends for dinner and an old favorite found its way back to the table that we haven't made all season.  For as long as I can remember, my mother made these simple "Baked Tomatoes" and they now get requested by people who come over for dinner like they did in this case.   They are really easy to make and taste delicious right out of the oven and sometimes even better reheated the next day.  Take advantage of tomato season before it's over, and I promise that this will become a favorite on your table too.

Baked Tomatoes

Preheat your oven to 350.  Take the skins off of the tomatoes by scoring them with an x on the bottom and plunging them in boiling water for a few minutes until the skin is loose. 

Once the skin is off, slice them in half and arrange them flat side up in a baking dish. Sprinkle with salt, pepper and a touch of sugar and then top with chopped up shallots, shredded Swiss cheese, crushed up Ritz cracker crumbs and Parmesan cheese.  Drizzle with melted butter and in goes the baking dish into the oven.

Bake for 20 minutes until the cheese is really melted and you start to develop a golden crust on top of the tomatoes.