Fruity Fish

For dinner tonight, I made halibut. Moist, baked halibut on a bed of sliced zucchini "noodles", topped with mango, orange zest, orange slices and olive oil. I wrapped each serving in parchment paper and placed them on a baking sheet, in the oven for 20 minutes at 420 degrees. I know the picture isn't spectacular; I took it with my phone.

Tomato Adventures

So, here in the High Desert of Southern Cal, the frosts are later in the year than most other parts of the country. But, it is that time. My father-in-law and I just can't stand to see all the season's-end tomatoes and big green tomatoes go to waste, so we have looked for tomato recipes.

The first one we tried was a homemade tomato soup from formerchef.com. We altered it a bit (I think we forgot to saute something?), and made a double batch. It was really good! Not quite the grilled-cheese-dipping class, but closer to a gourmet caliber.

So, tonight, in preparation for an old recipe of tomato bread we found, we experimented in making tomato sauce, and tomato juice. What's the difference? I don't know, really. I think it has to do with the texture, because most of the recipes I researched contained no notable difference.

We'll see how the tomato bread turns out!