I leaned against the doorway watching my grandmother sleep not sure whether to disturb her. The dark afternoon sky barely lit her room, casting shadows over the carefully placed family photos. Snapshots of other times. Times when she was young.
Slowly, she turned her face towards me. She said several names before she found mine.
I sat on the edge of her bed, holding her hand. Today wasn’t a talking day.
We sat quietly, letting our time together be what it was: a granddaughter with her grandmother comfortable in the silence.
Chives are ready to be snipped! If you’re lucky enough to have your own patch, they’re at their very best now – young and tender. Chives are the easiest herb of all to grow. Plunk them in the ground and you’re good to go for years to come.
OVEN-ROASTED GRAPE TOMATOES WITH FRESH CHIVES
Preheat oven 450*F
2 pints grape tomatoes, halved
2 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper
1/4 cup coarsely chopped fresh chives
Toss tomatoes with olive oil.
Place on a parchment-lined baking sheet.
Season with salt and pepper.
Roast until tomatoes are browned on bottom and the tomatoes begin to explode, about 15 minutes.
Toss with chives.
Serve immediately, at room temperature or cold
THE LOVE: This is one of those ‘food gift’ dishes that lends itself to all sorts of possibilities. Serve it alone, spooned over grilled chicken or fish or toss it with pasta. However it’s served, the taste is fantastic!
one year ago: rhubarb crisp
two years ago: lemon thyme ice cream
three years ago: rhubarb cobbler
Thanks for reading.