THE LAST OF THE TOMATOES

I picked the last of the tomatoes this morning. Sad but true. We had many more tomatoes in previous seasons. We had a good yield but it started late(as we planted late) and ended early. No bags of green tomatoes this year to slowly ripen. We will miss that. As it would take a month or so for all to ripen in the bag one or two at a time.  It was such a treat to go to the pantry open the bag and take out a red tomato or two.
Next year we are totally reworking our garden soil and adding one bed so the garden will be bigger and more fruitful. 

We spent yesterday again working in the yard before going to lunch. We decided against King Estate and went instead to one of fave places for lunches. Sat in the sidewalk eating area and people watched. What a grand afternoon it was. A perfect fall day. We were very comfortable just in short sleeve shirts. We totally enjoyed lingering we were there almost an hour and a half.

Today is college football day. Every Saturday that hubby does not work he is in front of the telle watching everything to do with football! 
Another late OREGON game ........boo. Makes for a late evening. We are having a light dinner of Caesar salads with a topping of our own smoked salmon. 
I will also make what we call Lisa's bread. We love it. Years ago hubby and I spent a weekend with Lisa and her husband Dave at their family cabin on the Metolious River. While there Lisa made this simple little spread for toasted bread that has become our family favorite. 
So we will have that spread on  crispy chabata bread this evening to go with the salad.
I know I have posted the spread recipe before, but when? So I will post it again now. It is to tasty for you not to try.

Parmesan spread by Lisa.
In a med size bowl mix together.
1/4 cup butter or margarine
1/4 mayo
1/4 cup fresh grated Parmesan cheese(no canned stuff please)
1 bunch of scallions thinly sliced. Use the white part with just a little green stem for color.
1/8 teas Worcestershire sauce
1 clove garlic minced or mashed
salt and pepper
paprika for sprinkling

Spread on just baked artisan loaf slices sprinkle with paprika and place under the broiler on high till bubbly and starting to brown.
Or toast your favorite sourdough bread and then add the spread and put under the broiler. 

I have all of my house chores completed for the day. Also I have taken my walk, cleaned the back yard side walk and wiped down the patio furniture. So the rest of the day is mine to read, or watch a little football with hubby or whatever I may desire to do.
I will not start dinner prep till later. There will not be much to do, the bread spread and the Caesar salad and dressing and that is it.
We are going to have snacks later this afternoon of that wonderful leftover pizza from yesterday. Ambrosia restaurant makes a great authentic pizza in a wood burning oven. So a yummy slice of pizza will hit the spot this afternoon.

I hope you are enjoying this wonderful fall weekend doing whatever it is that makes your heart sing!